So part of the deal of Nicole living with me while she was going to culinary school was that she had to hand over her gourmet pizza recipe. Since she heads back to Munich real soon, I had her walk me through her Pizza recipe last week. Yes techies can cook!
We started in the morning with the dough. Here is what we used:
1 1/2 c. flour
1/2 tsp. salt
1/2 c. warm water (max. 100 deg. F)
1/2 tsp. dry active yeast or 1 tsp. fresh yeast
a pinch or two of sugar
1 tsp. flour.
We used 2 parts all purpose flour and 1 part slept flour, but maybe would do 3 to 1 next time. Before I left for work it the morning we made the dough and I had lots of fun making it! Adding the yeast was the most fun. As I was working all day, the dough was rising.
When I got home we went to work on the rest. First up was the sauce. Here is the recipe for the sauce:
About 350 grams of whole, peeled tomatoes
2-3 cloves of garlic, finely minced (Nicole minced it!)
1/4 cup olive oil
1/2 tsp salt
a few leaves of fresh basil
So I put the tomatoes into the blender and added everything in to a pot and let it simmer.
Next we started caramelizing onions and cooking a red pepper.
Ok lastly we brought it all together! The oven was set to 500 degrees. I took the dough and rolled out to fit onto a 12 inch pizza pan. Rolling was cool. By now I started to drink wine and Kathleen (the guinea pig) arrived and was starting to distract me and Nicole was on the phone, so I was really flying without a net! Once I put the dough on the pan, I put on the sauce and toppings. Kathleen wanted Mushrooms on her side of the pizza. We also added corn and zucchini. I was also accused of being a onion hog.
So I put it in and after about 8 minutes I put on the basil and fresh mozzarella. I left the pizza in for about 4 more minutes and out came my masterpiece!
Kathleen was one happy customer.
Page rendered at Sunday, 21 October 2018 17:42:53 (Eastern Daylight Time, UTC-04:00)
The opinions expressed herein are my own personal opinions and do not represent
my employer's view in anyway.