Makes 4 Servings
Pizza Dough Ingredients
3 ¾ cups all purpose flour
1 ½ tsp salt (sea salt or kosher salt)
¼ tsp active dry yeast
1 ½ cups water
Instructions
Mix flour and salt in bowl. Add yeast on top. Pour water on yeast a bit at a time and stir with wood. If mixture is not all mixed, use your hands at the end. Dough should look like a ball. Select a glass bowl, oil it with a paper towel, place mixed pizza bough in bowl. Cover with plastic wrap, leave on counter and allow to double in size for about 18 to 24 hours depending on temperature in the room.
Pull the dough out the following day, work it on a floured board just enough to shape it into a round shape. Cut the dough in 4 balls, shape with some of the flour on the board. Let rise ½ hour if possible. This is a good time to prepare toppings in small bowls, one bowl per topping arranged in order to be added to pizza.
Place pizza stone in cold oven on the lowest rack. Turn oven on to 425F to pre-heat the pizza stone. Shape the first pizza into a think disk and place on parchment paper. Using a rolling pin to flatten the dough if needed. You can let it rest 1 hour.
Pre-cook the pizza dough on the pizza stone for 3- 5 minutes. Get the second pizza dough ready for oven. Cook all 4 pizza base first, then start cooking pizzas with toppings.
Take pizza base from oven leave on parchment paper. Add ingredients. Remove parchment paper before returning to oven to cook on a high broiler setting for 5 to 8 minutes, until the edges are brown and cooked. Cook the pizza for a shorter time if you plan on reheating the pizza. Remove from oven and placed on wood chopping block, cut and serve.
Topping per pizza, dough will make four 8” to 10” pizza
Note: multiply topping ingredients by 4 for 4 pizzas
1 tbsp Heinz chili sauce or 1 tsp olive oil
4 Aylmer Italian canned tomatoes or ¼ can of 280 ml tomatoes
¼ cup cubed chicken or ¼ of one chicken breast
¼ cup sliced mushroom
¼ cup chopped green pepper
1-2 tbsp onions diced or chopped
4-6 pickled hot pepper rings
½ chopped garlic clove soaked in 1/4 tsp olive oil
½ cup grated cheese such as Mozzarella and/or Monterey Jack and/or any cheese that needs to be used
4-6 baby spinach leaves or arugula leaves
¼ tsp Italian seasoning
1 tbsp parmesan cheese
Adding topping to pizza:
Leave pre-cooked pizza on parchment paper until it goes back in the oven.
Once the dough is cool enough to touch, you can start adding ingredients while the other pizza bases are cooking in oven.
Arrange the ingredients in order to be added to pizza. Open a 280 ml can of Aylmer Italian tomatoes, drain liquid with strainer, let rest. Measure ingredients, you need 4 times the ingredients above. This is a good time to ask for help if you have hungry people around.
Cook two chopped garlic in one tsp of olive oil microwave for 2 seconds. Set aside with ingredients.
Place chili sauce or olive oil with a spoon in middle of pizza, spread evenly with spoon, leaving about ¼ inch to ½ inch around the pizza. Add 4 Italian tomatoes, squash them with your hands or spoon.Add cheese now or after meat. Add mushrooms, onions, green pepper, hot peppers and garlic in this order. Add chicken, cheese if not added yet, chicken is best if not overly covered with toppings.Spinach or arugula leaves are the last toppings added. Sprinkles parmesan cheese and Italian seasonings on top.
Hint for winter: If the room is cold, move to bowl to oven with light on for an hour or on really cold nights for 8 hours. You can also wrap the bowl of dough with a fleece blanket or leave the bowl in a sunny spot during the day if it cold in the house.
Agnes
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| Pizza no knead style |
Pizza Dough Ingredients
3 ¾ cups all purpose flour
1 ½ tsp salt (sea salt or kosher salt)
¼ tsp active dry yeast
1 ½ cups water
Instructions
Mix flour and salt in bowl. Add yeast on top. Pour water on yeast a bit at a time and stir with wood. If mixture is not all mixed, use your hands at the end. Dough should look like a ball. Select a glass bowl, oil it with a paper towel, place mixed pizza bough in bowl. Cover with plastic wrap, leave on counter and allow to double in size for about 18 to 24 hours depending on temperature in the room.
Pull the dough out the following day, work it on a floured board just enough to shape it into a round shape. Cut the dough in 4 balls, shape with some of the flour on the board. Let rise ½ hour if possible. This is a good time to prepare toppings in small bowls, one bowl per topping arranged in order to be added to pizza.
Place pizza stone in cold oven on the lowest rack. Turn oven on to 425F to pre-heat the pizza stone. Shape the first pizza into a think disk and place on parchment paper. Using a rolling pin to flatten the dough if needed. You can let it rest 1 hour.
Pre-cook the pizza dough on the pizza stone for 3- 5 minutes. Get the second pizza dough ready for oven. Cook all 4 pizza base first, then start cooking pizzas with toppings.
Take pizza base from oven leave on parchment paper. Add ingredients. Remove parchment paper before returning to oven to cook on a high broiler setting for 5 to 8 minutes, until the edges are brown and cooked. Cook the pizza for a shorter time if you plan on reheating the pizza. Remove from oven and placed on wood chopping block, cut and serve.
Topping per pizza, dough will make four 8” to 10” pizza
Note: multiply topping ingredients by 4 for 4 pizzas
1 tbsp Heinz chili sauce or 1 tsp olive oil
4 Aylmer Italian canned tomatoes or ¼ can of 280 ml tomatoes
¼ cup cubed chicken or ¼ of one chicken breast
¼ cup sliced mushroom
¼ cup chopped green pepper
1-2 tbsp onions diced or chopped
4-6 pickled hot pepper rings
½ chopped garlic clove soaked in 1/4 tsp olive oil
½ cup grated cheese such as Mozzarella and/or Monterey Jack and/or any cheese that needs to be used
4-6 baby spinach leaves or arugula leaves
¼ tsp Italian seasoning
1 tbsp parmesan cheese
Adding topping to pizza:
Leave pre-cooked pizza on parchment paper until it goes back in the oven.
Once the dough is cool enough to touch, you can start adding ingredients while the other pizza bases are cooking in oven.
Arrange the ingredients in order to be added to pizza. Open a 280 ml can of Aylmer Italian tomatoes, drain liquid with strainer, let rest. Measure ingredients, you need 4 times the ingredients above. This is a good time to ask for help if you have hungry people around.
Cook two chopped garlic in one tsp of olive oil microwave for 2 seconds. Set aside with ingredients.
Place chili sauce or olive oil with a spoon in middle of pizza, spread evenly with spoon, leaving about ¼ inch to ½ inch around the pizza. Add 4 Italian tomatoes, squash them with your hands or spoon.Add cheese now or after meat. Add mushrooms, onions, green pepper, hot peppers and garlic in this order. Add chicken, cheese if not added yet, chicken is best if not overly covered with toppings.Spinach or arugula leaves are the last toppings added. Sprinkles parmesan cheese and Italian seasonings on top.
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| Adding toppings to pizza. |
Hint for winter: If the room is cold, move to bowl to oven with light on for an hour or on really cold nights for 8 hours. You can also wrap the bowl of dough with a fleece blanket or leave the bowl in a sunny spot during the day if it cold in the house.
I will have to try this. It reminds me of mom.
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