What Makes a Pizza…a Pizza?

October 25, 2011 No comments

Is it the shape?  Is it the tomato sauce?  Is it the cheese?
Call it a flatbread if this version doesn’t meet your definition of pizza.
This was a very, very easy and fast interpretation that got rave reviews from my guests.
A simple pizza dough, rolled into a round and put onto a pizza pan with holes in bottom of pan
(these are great for that extra crispy crust).

Pizza with Piave cheese, caramelized onions and Italian sausage

Pizza with Piave cheese, caramelized onions and Italian sausage

The following recipe will make one large focaccia, one thick crust pizza or two thin crust pizzas (resembling flat bread).

PIZZA DOUGH

1 1/8 cup water
3 cups bread flour
1 teaspoon kosher salt
1 ½ tablespoons dry milk
2 tablespoons sugar
2 tablespoons olive oil
2 teaspoons active dry yeast

Add all ingredients to bread machine. Set on “dough” setting and press START. When the dough is finished, remove from machine to counter sprinkled with bread flour. Roll into a large round for focaccia or deep dish pizza. Divide into two balls for thin crust pizza.

Top the dough with 1 cup of grated Piave cheese (great from Costco), I pound of browned and drained Italian sausage (mild or spicy according to your taste), One large onion, sliced and caramelized in olive oil, a teaspoon or so of dried oregano. Bake in preheated 500 degree oven until desired crust color is achieved. I usually cover with foil after 10 minutes to keep the toppings from getting any browner, while bringing the crust to a perfect crispiness with an additional 5 minutes.

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