My current most favorite thing to make? Pizza. A thousand times pizza. I am eating it for every meal and happily gaining a thousand pounds in the process. The dough is simple and easy. The sauce is even easier. The toppings are all delicious in any combination. My feelings at the moment are "Only dumb people would eat something other than pizza".
As a tip, I find that stretching the dough onto a cornmeal'd sheet of parchment paper is extremely helpful. I put the parchment paper on my peal and transfer it directly to the heat source. After cooking, I remove the pizza from the parchment paper. It's usually much easier to do this than transferring the dough from the counter to the peal to the heating surface. It also helps to maintain the shape of the dough, pre-baking.
I use a baking steel for my pizzas because it gets the bottom super crispy without burning the top. I place the steel on my grill and preheat it on the highest temperature with the grill closed. When I'm ready to transfer my uncooked dough to the steel, I turn the temperature down to low, transfer the dough, and then cook with the grill closed for about 10 minutes before checking on the pizza. Just be sure, if you're also using a baking steel, that you keep an eye on the bottom of the dough because it goes from perfectly golden to ash and dust within seconds. Using this method, my pizza is usually perfectly cooked throughout, but blond on top, so most of the time I cook an additional 2 minutes under the broiler in my oven (Do not attempt to transfer the pizza to the oven while it is still on the baking steel. It will burn straight through any oven mitts you might be wearing). If you are not using a baking steel, you can just as easily use the same technique with a cookie sheet.
Butter Count: 4 Tbsp
306 g bread flour
2 g active dry yeast
8 g salt
2 g vegetable oil
200 g water
1. Mix the dry ingredients together. Add the wet ingredients. Mix with fingers until well combined.
2. Knead the dough for 3 minutes. Let rest, uncovered, 15 minutes. Knead for another 3 minutes. Split in half and cover with a damp towel. Let rest 4-6 hours.
1 28 oz can whole peeled San Marzano tomatoes
1/2 stick butter
1/2 whole onion, outer layer removed
1 Tbsp dried oregano
1. Add all ingredients to a small pot.
2. Bring to a boil and then reduce a simmer. Cook on low heat for about 4 hours until the tomatoes have completely broken down. If the tomatoes are still whole after 4 hours, smash them up with a wooden spoon and then cook an additional 30 minutes.
1 cup shredded mozzarella
1 handful fresh basil leaves
cornmeal for dusting
1. Preheat a grill/oven to the highest possible temperature. If using a baking steel, place it inside the grill/oven at this time.
2. Place a sheet of parchment paper on the pizza peel (or the counter if not using a peel).
3. Sprinkle the parchment paper with cornmeal, generously.
4. Stretch half of the dough into desired shape and lay it on the parchment paper.
5. Cover the surface with sauce.
6. Cover the sauce with the cheese.
7. Sprinkle fresh basil leaves on top.
8. Transfer the parchment paper to the preheated grill/oven. Close the grill, if applicable.
9. Cook for 10 minutes before checking the doneness of the bottom of the dough. Cook additional 1 minute at a time before checking the doneness again. Repeat until the bottom is fully cooked.
10. If desired, transfer (without the parchment paper) to the broiler and cook an additional 2 minutes until the top is slightly burnt.