Like many families, we love to make pizza on Fridays. We’ve been making it from scratch almost every week since we first got married almost 8 years ago (wow!). Personally, I prefer white pizza (like above) because it allows for a really great garlic flavor that is not being attacked by tomato sauce. Don’t get me wrong, tomato sauce has its shining moments, but not today.
One of the reasons we make pizza on Fridays is to use up ingredients in the fridge or give leftovers new life again. One of our favorite pizzas so far has been a steak, asparagus, and corn pizza. All ingredients were from a previous meal and it was just…delicious.
On this pizza, I started with a base of 1/4 c of olive oil and 2 cloves of pressed garlic. If
something is wrong with you and you don’t like a crazy amount of garlic flavor, I would suggest leaving the garlic in the oil for a day or so ahead of time or use 1 clove. I used red onions left from hamburger toppings, some delicious local breakfast sausage from Homegrown Meats (a local grass-fed meat shop here in San Diego), mushrooms, thyme, chives and mozzarella
For this pizza dough, I tried out my snazzy new ipad bread app from Michael Ruhlman.
Pizza dough ratios:
20 oz bread flour
12 oz water
2 tsp salt
1 teaspoon active dry yeast
Measure the ingredients the bowl for your mixer.
Mix them until smooth and elastic and you can stretch a piece of the dough and almost see through it (usually 10 min).
Let it rise for a few hours until doubled.
Knead the dough for a few minutes then shape into a disc.
Cover it and let it rest for 10 minutes.
Roll it out add add whatever you want!
Bake at 450 degrees.
I loved this crust for its soft insides but stable, crisp outsides. I will make again, fo sho.