There are a few places from home that I miss more than others. Killer Burger, Wong's King, Tuk Tuk - Mmmmm. I've been wanting good pizza for a long while and finally decided that I would make my own. I had fully intended on just making like a Bisquick crust but after a few minutes looking at recipes I knew I had to try my hand at
Amalfie's style pizza. Luckily I had everything I needed on hand and decided to devote my day to making delicious pizza for dinner.
The original dough recipe can be found
here on Group Recipes. I followed it pretty closely however I have never been great at measuring.
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My 3 beautiful dough balls. |
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Just the right thickness. |
How to make it
- In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
- Large bowl, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water.
- Mix until the entire mixture forms a ball.
- Turn the dough out onto a lightly floured surface.
- Knead by hand 2 or 3 minutes. The dough should be smooth and firm.
- Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 2 balls. *Alternatively you could divide into 4 balls to make into 4 pizzas, about 6 ounces each, to make 8 inch pizzas.
- Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minutes. Cover the dough with a damp towel and let rest 1 hour. *At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- Preheat oven to 500 F or highest temp. Lightly oil cookie sheet with extra-virgin olive oil. Roll out dough ball, on a lightly floured surface, to the shape of your cookie sheet. Carefully transfer dough to cookie sheet, lightly press and stretch out to the edges of sheet.
- Add sauce (not too much) and toppings. Start with sauce, then cheese, veggies and meat.
- Cook for 10 - 12 minutes, more depending on the thickness of crust due to size of pan you used.
The crust was perfect! It was thin enough to have a crunch but not so thin it was like eating crackers. The best part? I had enough dough to make 3 different kinds of pizza!
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Cast of characters! |
BBQ Chicken (BBQ sauce, chicken, red & green onion, cheese)
Sausage, Onion & Olive
Chicken Ranch (Ranch dressing -homemade of course! - Chicken, Bacon, Tomato, Cheese)
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The 3 pizzas pre cheese. |
They all turned out so well. Scott loved the Sausage while I thought the Chicken Ranch was great. This won't be something I do all the time because the crust takes a few hours to make, but this will be a special treat every now and then. I am already thinking up the next round of combinations we'd like to try!
its only really amalfi-esque if you can taste garlic for 3 days after consuming said pizza.
ReplyDeleteOh we smelled like garlic for days. Well I did anyway...
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