i’ve been making pizza at home for a long time.
i have not mastered The Pizza yet.
but my pies taste good. and it’s ok with me if i keep trying, and my husband and i keep taste-testing…. you know, all for the benefit of my readers. we sacrifice a lot for y’all. and i think i’m getting closer to the perfect crust for a home oven!
bacon is something i pretty much always have on hand — probably you do, too. it makes a nice pizza topping because of it’s fantastic crunch and smokey, salty bite. after it’s been chopped up and browned all crackly, it isn’t one of those canadian-bacon-like toppings that pulls off the slice when you bite into it, slapping you on the chin with searing-hot pizza sauce. it’s bite-sized, so it’s a good topping. i think it pairs well here with some gently-sweet pears, a fresh mozerella and a zingy blue cheese, topped with thin rounds of red onion. i made this for a sunny saturday lunch… and then i made another. it was so tasty! even though i’ve talked about pizza before, and i’m sure i will again, i wanted to share my new-found shortcut for super-fast pizza any old time.
this is an awesome pizza dough that just requires stirring some stuff together, and then leaving it alone. you can make a big batch and keep it in the fridge for up to two weeks! snip off a chunk of dough for homemade pizza whenever. it’s easy… almost too easy. it kind of rules.
also, if you’ve never used mexican cheese on a pizza before, you should try it. you can get queso oaxaca at most supermarkets — it comes in a package looking like pulled taffy, piled up, hand-stretched into long strings. i love it because it’s an awesome melting cheese! you can leave it in chunks or pull thin strings to put on your pie. it’s a mild white cow’s milk cheese that tastes a lot like mozerella.
make-ahead olive oil pizza doughfrom Artisan Pizza and Flatbread in Five Minutes a Day, by Jeff Hertzberg and Zoë François
- 7 1/2 cups flour (all-purpose)
- 1 tablespoon yeast
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 1/4 cup olive oil
- 3 1/4 cups lukewarm water
Stir together the dry ingredients, then add olive oil and water. Stir to thoroughly combine, and let rest on the counter for about 2 hours before using, in a not-quite air-tight container (leave a lid on loose, or use plastic wrap with a vent on one side). Store in the fridge for up to two weeks.
This batch of dough makes us about 7 pizzas but your yield will depend on the size you make your pies. This dough seems really wet when you first pull it out of the container, so keep some extra flour nearby for your hands and for stretching and shaping and you’ll be fine.
bacon, pear and gorgonzola pizza
i’m not going to tally ingredient amounts here, because if you’re like me you don’t stand around weighing cheese or measuring sauce for making pizza. but do use a light hand on the toppings or your pie could become weighted down and soggy.
- pizza dough
- tomato sauce
- about 4 slices bacon; chopped, browned and drained on paper towels
- fresh mozerella, cut into 1-inch chunks, or queso oaxaca, pulled into strings
- 1/2 red anjou pear, cored and thinly sliced
- 1/4 medium red onion, very thinly sliced, thick outer layers and smallest inner layers discarded
- gorgonzola cheese
First things first: preheat your oven to it’s hottest possible setting (usually 500 degrees) with a pizza stone or tile on the bottom-most rack (see my previous pizza post for more about pizza stones/tiles). Let the stone preheat for about 30 minutes while you assemble your pie.
Pull about an 8-ounce piece of dough off from the big batch. Plop it onto a big square of parchment paper. Using flour sparingly as needed to keep from sticking, pat into a thin circle. Don’t pull too much or the dough will tear — give it little rests here and there and it will stretch for you.
Slide your dough on it’s parchment onto the pre-heated pizza stone, using an upside-down or rimless baking sheet as a transferring device. Par-bake for about 8 minutes.
Bring the par-baked crust back to your work surface, and, working quickly, top with sauce, then mozerella chunks, bacon, pear slices and onion slices. Slide back onto the stone and bake until crust is crisped and browned and cheese is bubbling, about 10 minutes.
Crumble gorgonzola on top of finished pie, and let it rest for a few minutes before slicing.
This pizza is delicious with just mozerella, bacon and onions, too!…….
leftovers rating: A
because cold pizza is delicious.