Episode 2: Friday Night Pizza Night
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Ingredients
1 package of dry active yeast
1 tsp sugar
1 table spoon of olive oil
1 cup warm water
1 table spoon sea salt
3 cups of flour
Pizza Sauce
2 tbsp olive oil
3 garlic cloves; crushed
1 28 oz can of tomato puree
1 tbsp Marjoram
1 tbsp Basil
a little salt and pepper
Heat up the oil in a saucepan. Add the puree, garlic, marjoram, and basil. Bring to a boil and then simmer for at least thirty minutes.
Combine the yeast sugar and warm water let stand for ten minutes. Mix in salt and olive oil. Slowly mix in the flour 1 tbsp at a time. Mix until the dough is no longer sticky when you pinch a piece off and roll into in between your thumb and index finger. If it's too sticky, add more flour. If it's too dry, sprinkle in some water. Knead dough into a ball. Roll in olive oil, cover with damp cloth, and let rest for one hour.
Then knead some more. Roll dough into a cylinder and cut into thirds. Cover with paper towel for 15 mins.
Now take one of the thirds and work it into a disc shape. Use a rolling pin from the center out. The goal is to get rid of any elasticity. You're damn right I spelled elasticity correctly on the first try. BOOM!!!
Ladle on some sauce.
Add toppings. I use sauteed veggies, pepperoni, and fresh mozerella.
Preheat pizza stone for 30 mins at 500 degrees. Bake directly on stone for 8 mins.
The Greek Pizza has pesto instead of tomato sauce and feta cheese instead of mozzerrella, Toss on some Kalamata olives and chopped artichoke hearts. KADOOOOOSH!!!!