It is a truth universally acknowledged that the most hated ingredients can be made appealing to the pickiest of eaters on top of a pizza. That, my friends, is one of life’s greatest mysteries. For example? I spent the first twenty-two years of my life avoiding cheese, but would somehow magically eat pizza. The first time I accepted eggplants into my life was through an incredible spicy eggplant pizza (from Toronto’s own Pizzeria Libretto). My uncle, whose face twisted as he ate kale one night, had no issue eating about half of the kale pizza I made the next day. I suspect that one day I will probably have goat cheese or blue cheese on pizza and my life will be irrevocably changed for the better (or so they tell me).
Roberta's Pizza Dough and a Fifteen Minutes Pizza Sauce
Roberta’s Pizza Dough
makes two pizzas, original recipe via New York Times
306 grams all-purpose flour
200 grams lukewarm tap water
8 grams salt
4 grams of olive oil
16 grams of baker’s yeast
In a large bowl, combine flour and salt.
In a smaller mixing bowl, stir the water, yeast and olive oil, making sure that the yeast has dissolved completely. Pour the mixture into the flour. Knead with your hands until well combined, about 3 minutes, and let the dough rest for 15 minutes.
After the dough has rested, knead it for about 3 more minutes. Cut into 2 equal pieces and shape each into a tight ball. Place on a floured surface and cover with a dampened cloth. Let dough rise for 3 to 4 hours at room temperature or 8 to 24 hours in the fridge. (If you refrigerate the dough, remove it 30 to 25 minutes before you shape it make pizza.)
To make pizza, place each ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top with your favourite ingredients and bake for about 10 minutes.
*The NYT recipe recommends using half and half of 00 Flour/pizza flour (153 grams) and All-Purpose (153 grams) and they use active dry yeast (2 grams).
15-Minutes Pizza Sauce
makes enough for one pizza
1 1/2 cups of crushed tomatoes and tomato juice
4 tablespoon of olive oil
2 garlic cloves, thinly diced
1 teaspoon of salt
1 tablespoon of sugar
1 teaspoon of dried basil
1 teaspoon of dried parsley
In small sauce pan, sautee the garlic for one hot second over medium heat. Stir in the tomatoes, salt, sugar, basil and parsley and bring to a simmer. Turn down the heat and let the sauce reduce for about 10 to 15 minutes.