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Archive for November 10th, 2012

Ed’s High-Traction Pizza

Our Larval Engineer, evidently planning to serve some genuine home-style pizza to her compadres, asked for the Official Recipe.

It goes a little something like this…

T minus 2.5 hours

Blend (manually!) in mixer bowl:

  • 1 Tbsp    yeast (that’s two packets = crazy spendy → buy in bulk)
  • 1 Tbsp    brown sugar (or whatever sweet you have)
  • 1-1/2 C    warm water (1 minute in our microwave)

Add on top of liquid:

  • 3 C    whole wheat flour
  • 1 C    white flour
  • 1 tsp    salt

The original recipe called for:

  • 4 Tbsp    olive oil (or safflower, not vegetable / canola)
  • 1/2 C    additional flour only if you add oil

Don’t stir, just pause 5 minutes until the yeast gets up & running.

Run mixer until dough becomes rubbery and cleans the bowl.

No mixer? Stir, stir, stir, then knead, knead, knead.

Ed & Karen kneading bread dough - Raleigh 1995-ish

Ed & Karen kneading bread dough – Raleigh 1995-ish

(As you can see, she has experience kneading bread…)

Cleave in twain, about 1 lb per lump.
Oil mixer bowl & one lump, let rise.
Flatten other lump in plastic bag & freeze for next week.

Put 1 unit homebrew pizza sauce on counter to thaw.

T minus 45 minutes

Roll crust to fit pan, generously flour bottom, let rise on countertop.

Grate cheese:

  • 2 oz    Sharp Provolone
  • 2 oz    Mozzarella
  • 3 oz    Monterey Jack

Cube meat:

  • 2 oz    Ham
  • 4 oz    Turkey / pork / what have you

Chop veggies:

  • handful    Broccoli tips (save stalks for tomorrow’s stir fry)
  • 1/2             Sweet pepper (Green / red)
  • 3                 Bunching onions (or small scallions, whatever)
  • 1 big          Mushroom (or 4 tiddly buttons)

T minus 15 minutes

Fire the Oven! to 500 F

Flour bottom of crust, flop on pan
Spread pizza sauce generously over crust, counter, walls, self
Distribute meat / veggies
Top with cheese

Slide onto middle shelf of oven
Set timer to 10 minutes if preheated, 12 minutes if not quite hot yet

Clean utensils / counter / walls / self

T minus zero

Remove from oven (top should be brown & bubbling)
Pause for coagulation
Cut
Distribute
Nom on!

The original recipe was about the same, plus foo-foo steps like putting oil in the dough, spreading cornmeal on the pan, oiling the crust before applying the sauce, and suchlike. You’ll need the book for all the details:

The Complete Book of Pizza
Louise Love
Sassafras Press
1980 (grin)

I’m sure something different has come along in the last third of a century, but you’ll never hear it from me. Mostly, build a few, tweak the ingredients to suit your style / what’s on hand, and it’ll be all good.

Enjoy…

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