Wednesday, December 21, 2011

Late Night Pizza

By Zachary Penrod

The pizza pictured here is not my "best" pie, but rather my "fastest" pie.

It stemmed from a unanimous, but unforeseen need for pizza. This need arose after a fabulous night of celebrating Sara's birthday with friends, but unfortunately late night pizza is far less available in the suburbs. When the birthday girl wants pizza the birthday girl gets pizza...and so I sprang into action whipping up a quick pie in under 30 minutes.

This recipe for the dough is super quick because there is no yeast, and therefore no need to proof or rise the dough.  

The one in the picture was topped with a spicy pizza sauce, shredded mozzarella, pepperoni, and then some fresh mozzarella.  It wasn't my prettiest or most circular pie, but it definitely the fastest from start to finish.

1 cup flour
1 t baking powder
1/3 cup milk
2 teaspoon olive oil
1/4 cup corn meal
1 egg
Herbes de Provence
(Toppings of choice)

1. Heat oven to 425 degrees. If you are using a pizza stone (experienced pizza makers only), it should be in your oven to heat at the same time;
2. Mix all ingredients, except the corn meal and egg, in a bowl and stir vigorously until the dough pulls from the sides;
3. Knead the dough for about 10 minutes;
4.  Sprinkle the cornmeal liberally on your working surface and work the dough into a 13-inch  circle. You can use a roller or your knuckles, but this dough turns out better if it’s worked instead of stretched;
5. If you are an experienced pizza maker, place the pizza on your pizza paddle, cutting board, or the back of a cookie tray (you’ll need to slide from here to your pizza stone!).  If you’re a pizza novice you can make and cook the pizza on the flat side of a cookie tray to avoid the expert pizza sliding maneuver;
6. Beat the egg and brush it onto the outer inch of the pizza crust;
7. Sprinkle your herbes de provence on the egg covered crust.  You can also sprinkle some sea salt and cracked black pepper on the crust if you like.
8. Finish the pizza with your favorite combination of sauce, cheese and toppings;
9.  Experienced pizza makers can then transfer the pie onto the pizza stone with one swift sliding motion.  The novice crowd can simply place the pizza in the oven on the upside down cookie tray;
10. Cook for 20-25 minutes or until the pizza looks and smells done.

Click here for recipe card.
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