Pizza Night

Inspired by another thread that's been in effect for 5 years I thought I'd start a new pizza thread. Hubby and I have come upon a great discovery - pizza night with friends! We have repeated this activity at least 5 times with different friends all with great amazing results: easy to put together, friends have a blast! Everyone leaves saying "wow what a great idea that was!"

I make the dough an hour or 2 before friends come, then I make the sauce and set aside. Everything is homemade, no premade sauces, or grated cheese from a bag. I cut all the toppings and lay them out buffet style. Each person gets their own individual dough balls for their own personal pizza. It's funny to watch everyone spread their own crust and assemble their own pizza. While they're doing that I dress the caesar salad. The pizzas are cooked in a 500 oven and they're done in 10 minutes. It's a great deal of fun.

I don't agonize over the procedure of dough and sauce. The simpler is better - I don't even measure really. If you're interested in the recipe I got it from Jamie Oliver.

Dough
- 1 tbsp fresh yeast
- 1 tsp sugar
- 2 cups warm water
- 4-6 cups all purpose unbleached flour (some of this can be semolina too)
- 1 tsp salt

1. In a bowl mix the fresh yeast with the sugar, add the warm water and mix. Leave for 5minutes to ferment.
2. In a large mixing bowl stir the salt into the flour, then add the yeast mix.
3. Mix and knead... add more water or more flour accordingingly. I like my dough to be rather soft. Airate the dough by stretching apart and kneading together again.
4. Divide into single serving balls and place on a cookie sheet that was been lightly greased. Cover with a cloth and place in a warm spot.
5. After the balls have risen knead again and allow them to rise again.
6. When the crusts have been formed lay them on a lightly greased baking sheet.


Sauce
-1 large tin of crushed tomatoes
-1 small onion finely diced
-olive oil
-salt/pepper
-dry oregano
-fresh chopped basil (lots!)

1. sweat the onion, then add the tomato and the s/p, and oregano.
2. Allow it to slowly simmer for 15 minutes or so.
3. Turn off the heat and stir in the fresh basil.

Toppings
-Only freshly grated mozzarella will do, as long as it's not too wet.
-fresh mushrooms, tossed in a little olive oil and oregano
-anchovies - a must around here
-parmesan cheese
-smoked ham
-all the veggies you like



What we've come to learn from this is that no 2 pizzas are alike. Some of our friends make them very rustic looking, others agonize over making a perfect circled, some need the toppings to be equidistant apart, while others toss on as many as they can possibly fit. Most lay out the tomato sauce on the crust and then sprinkle it with lots of dried chili pepper flakes to make it spicy. I've come to find out that everyone loves green peppers! Try it next time you're having a dinner party - it's low key, fun, but not at all difficult to orchestrate.

Too fussy for me, pizza is easy. Not interested in normal and even less interested in chicago pan style. My dough works really well for our thin crusts, no complaints. Not claiming it's the best but it definitely rivals the thin crusts I've had in Italy.

Fresh yeast is available at most grocery stores. If it's hard to find then ask someone that works in the refrigerated section of the store near the butter and dairy. If you can't find it no biggy, just use dried.

Unbleached flour is also available at the regular grocery store. Pillsbury All-Purpose Unbleached flour is fine.

I usually use a 28oz can of crushed tomatoes but you can make as little or as much as you like. It's more than enough and whatever is left over I stick in the freezer for the next pizza night.

I don't measure quantities, use as much as you like. I don't use any more than 2 tbsp of oil. Salt, pepper, oregano: it's up to you. I don't measure, I taste as I go. Add a little, taste, then add some more if necessary. You can't go wrong with oregano but make sure you salt according to your taste buds.

Good job. I'd eat it. You can't go wrong with pizza, even if it turns out too thick, too thin, too yeasty, too overloaded... it's all good.

I agree, too much cheese, too much sauce, and an overload of toppings really affect the outcome in a negative way, especially if you're looking for a crisp thin crust. Nothing worse than doughy undercooked pizza but burnt on the edges. It's a simple rustic dish that can be made in many ways but simplicity is always best.

Quality toppings (ham, veggies), fresh herbs, real mozzarrella cheese, and a home made sauce are unbeatable. It would cost us much much less to order a pizza delivery but you can't beat the ingredients I use.

Good idea to make pizzas and freeze them but how would you store it? Stick in the freezer until frozen and then wrap in plastic?