Preheat the oven to 500 degrees. You want to make sure the oven is REALLY hot before you cook the pizza.
Take the pizza dough out of the refrigerator so it can come to close to room temperature.
Make a quick pizza sauce. A large can of diced tomatoes will produce enough sauce for a LOT of pizzas, or can be used at a later date with pasta. Put the diced tomatoes and juice in a saucepan over medium heat. Add in some salt, a bunch of dried oregano, some dried basil, and some cayenne pepper. Bring to a simmer, stirring frequently. Puree the sauce with an immersion blender (or you could put it in a blender - but be careful!) and then stir in a few squeezes of honey. Allow the sauce to simmer while you prepare any toppings.
Today I used sauteed onions and mushrooms. Thinly slice one small yellow onion per pizza. Clean and slice about four ounces of mushrooms per pizza. Coat the bottom of a large frying pan with canola oil and put it over medium heat. When the oil gets hot, put the sliced onions in the pan and saute until they are cooked through. Transfer the onions to a plate and set aside. Add a bit more oil into the pan, and once the oil gets hot, add in the mushrooms and saute until they are cooked through.
Thinly slice 1/3 to 1/2 of a pound of mozzarella cheese per pizza.
I rolled the pizza dough out right on the baking sheet - just make sure you have plenty of flour on hand. Flour the baking sheet, then roll out the pizza dough. Flour the dough as needed to keep it from sticking. You can use a rolling pin to roll out the dough, but towards the end it might be easier to use your hands to thin out the dough. Top the dough with the sauce, cheese, onions, and mushrooms. Bake in the 500 degree oven until the cheese has melted and the crust is golden brown (about 12 minutes), or until it looks like this:
Enjoy!
How do you make thin crust pizza; the kind that dribbles grease down your arm when you eat it?
ReplyDeleteJim Mac
The crust on this pizza was pretty thin. I think to make it the way you are describing, you would actually need to spin the dough (a skill I have not mastered yet...) so that you get a crust that is a lot thicker on the outside than on the inside (and round, and bigger than the one I made so you can cut nice big pieces). You also would need more grease on the pizza - probably more cheese and maybe some oil in the sauce.
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