Pizza Frenzy

Anchovy + Onions + Salami and Olives Pizzas

I LOVE Pizza. I have pizza at least once a week. Yesterday I tried a new dough that I found in a website called Closet Cooking which was pretty good! In the instructions they said the dough had to rest for at least 24 hours, but I couldn't wait so the dough was made around noon and we had it at 9pm. It was totally fine, the dough was bubbly, rested and almost tripled its size. Also, the recipe said to place the dough in the fridge, I placed it in a mini oven (off) in room temperature.

Recipe yields for 5 small pizzas

1. 4 1/2 cups of bread flour
2. 1 3/4 teaspoon of salt
3. 1 teaspoon of instant yeast
4. 1/4 cup of olive oil
5. 1 3/4 cups of cold water
6. 1 tablespoon of sugar
7. cornmeal or semolina for dusting (I used flour and it worked just fine)

Mix all the dry ingredients. Add the olive oil and incorporate water little by little. Knead the dough for around 10 min. In a dry bowl add a few drops of oil and place the dough in the shape of a ball. Cover it with plastic wrap and place it in a warm place so the dough can grow for around 8 hours.

For the tomato paste:
1. 1 can of tomatoes
2. paprika
3. salt
4. pepper
5. oregano
6. 1 tomato paste
7. half a cup of water or more if desired
8. olive oil
9. garlic

Heat the pan, cook the garlic until toasty. Then incorporate all the other ingredients and cook until the sauce gets a bit thick.

Pre heat the oven to 500 and cook the pizza with toppings for around 10-12 min.

Bon Appetit!

Grow grow and grow!

Olive Pizza