Check out these lovely pizza pies. We made them in Chik’s ALMOST finished pizza oven. He’s been building it for about a year now. Of course we’re building one too. He really copied us even though he made his first. I still think we may finish our pizza oven first, even though we haven’t started it yet. As a matter of fact, we just got the plans. I wanted to bypass the year of thinking and let someone else do that for me. We ordered our plans in April and they have only just arrived this past weekend.
Some things are worth waiting for, right? I’ve got a great birthday weekend planned of watching all the boys in my life build my pizza oven. Who wants to join in the fun? I promise I will make it worth your while.
A good pizza has to start with the dough. I’ve been fussing with my recipe for years. I think it’s pretty damn good. I posted it a long time ago, here it is so you don’t have to go digging around for it.
- 3 cups unbleached all purpose flour
- 1 teaspoon salt
- 1 package of active dry yeast
- 1 cup water, between 100 and 110 degrees
- 1 teaspoon honey
- 1 tablespoon olive oil
Combine flour and salt in the bowl of a stand mixer. Add honey and yeast to the water and let it sit for 5 minutes. The yeast should start to bubble. If it doesn’t, start over with a new package of yeast.
Add olive oil to the yeast mixture and slowly add to the flour mixture, run the mixer on low using the dough hook. Mix for 4 minutes. The flour and yeast mixture should be well combined, and the dough should be a little tacky to the touch. If it isn’t, add a little more water, 1 tablespoon at a time. Let the dough rest for 5 minutes. Continue to mix after the dough has rested for an additional 2 minutes.
Turn the dough out onto a floured surface and shape into a ball. Place the dough in a bowl, drizzle with olive oil, and cover with a damp kitchen towel. Place in a draft free area. The dough can be refrigerated overnight at this point. If using the same day, do not refrigerate and let the dough rise until it has doubled in size, about 30 minutes. Punch the dough down, gather into a ball, and either refrigerate at this point or cut into 4 equal parts. Shape each piece into a ball.
It really is better if you can make it a day or 2 ahead. The flavor improves and the texture of the dough is more elastic, which makes it easier to shape your pie.
Chik came up with a great tip…dust your pizza peel with rice flour before adding your dough, and then building your pizza. I’ve been using corn meal, but rice flour works so much better. It’s ground finer than the cornmeal and doesn’t burn.
I’m not kidding.
Chik! You are almost done!! Finish it already! It is quite glorious.
How cute is Sunshine. Chik bought a crazy massage chair. Can’t beat a 90 second pizza and a 20 minute massage.