When I’m home, I spend Sunday with my husband. If we’re not cooking, we travel around in our camper, stop at fast-food restaurants, and picnic. We love that stuff that will harden your arteries in a hurry. Dolly Parton
With a few new releases on the premium channels, the predicted possibility of a thunderstorm and a bit of rain it was a good Saturday night to stay in, watch a movie and munch on pizza…I decided to make simple pizzas with ingredients on hand, salami, fresh mozzarella and a bunch of various tomatoes, but I chose to use another dough recipe, Marcella Hazan’s version in Essential Classics of Italian Cooking which has a hands on knead time and a 3 hour rising time. Marcella’s dough can be rolled out to a thinner crust, but sometimes Michael likes it a bit thicker from time to time so either way it is a nice go to dough if one has the time to prepare and knead by hand.
Another adjustment that I made was to the tomatoes, I sliced them early, removed some of the seeds and let them drain for most of the day just because the tomatoes were so juicy which would make for a pretty soggy pizza in the end.
Two 13-ounce balls purchased pizza dough or Homemade Pizza Dough
Unbleached all-purpose flour, for dusting
1/4 cup extra-virgin olive oil
4 teaspoons finely chopped garlic
3 ounces paper-thin slices salami
2 small tomatoes (about 7 ounces each), cut into 1/4-inch-thick rounds
10 ounces fresh mozzarella cheese, torn into 2-inch pieces
Kosher salt and freshly ground black pepper
COOKING TIME…25 minute cooking time and below is the Curtis’ dough recipe with a much shorter rising time of 45 minutes.
Position an oven rack in the bottom third of the oven. Place a pizza stone on the rack and preheat the oven to 500° to 550°F (as high as possible).
Stretch out 1 dough ball with floured hands, or roll it out on a floured work surface, until it is about 12 inches in diameter (the dough does not have to be round). Dust a pizza paddle with flour and place the dough on the paddle.
Working quickly, drizzle and rub 2 tablespoons of the olive oil over the dough. Sprinkle half of the garlic evenly over the dough and gently rub it into the olive oil. Arrange half of the salami and tomato slices in a single layer, over lapping slightly, on the dough, leaving a 1-inch-wide border around the circumference. Scatter half of the cheese on top. Season with salt and pepper.
Carefully slide the pizza off the paddle and onto the hot pizza stone in the oven. Bake for 8 to 12 minutes, or until the crust is crisp and golden brown on the bottom and the cheese has melted and begun to brown. Transfer the pizza to a cutting board. Repeat to make a second pizza.
Serve hot with a good glass of red wine and a rustic antipasto
Curtis’ Pizza Dough
1 1/4 cups lukewarm water (110° to 115°F)
2 teaspoons honey
1 packet (2 1/4 teaspoons) active dry yeast
3 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon fine sea salt
1 tablespoon olive oil
PREP TIME-55 MINS-serves 4
The pizza dough can be made up to 1 day ahead. If making the dough ahead, refrigerate the dough to allow it to double in volume slowly, rather than rise quickly at room temperature.
In a small bowl or a 2-cup measuring cup whisk the warm water, honey, and yeast to blend. Set aside for about 5 minutes, or until foamy. Stir to dissolve the yeast.
In a food processor, pulse the flour and salt to combine. With the machine running, pour in the yeast mixture and olive oil and process until the dough forms a ball. Transfer the dough to a work surface and knead for about 3 minutes, or until it is smooth and elastic. Do not add too much flour. The dough will be tacky but should release cleanly from your hands.
Divide the dough in half and gently shape each half into a ball. Place on a floured rimmed baking sheet and dust the tops with flour. Cover with plastic wrap. Let stand in a warm, draft-free place for about 45 minutes, or until the dough doubles in volume.