And now to continue pizza making…how did I do it?
By following Pizza a Casa’s recipe:
3 1/2 cups unbleached all purpose flour
1 1/2 cups warm water, heated to about 120 F
(or beer…this is where the Sam Adams came into use. It produced a wheaty, sweet crust that enhanced the savory pizza toppings. It is also conveniently portioned – use one bottle, heat it gently on the stove, and there you have it!)
1 packet active dry yeast
1 T. extra virgin olive oil, plus more for coating Tupperware
1 T. sea salt (not iodized and fine crystal)
7. An hour before you are ready to bake the dough, preheat your oven as high as it will go. If you have a pizza stone, preheat it in there. If not, a cookie sheet will work alright, too. When you are ready, shape the dough into a circle by any means necessary- tossing, pulling, stretching…if you make a hole or 2, just patch it up. Actually, make it into two circles. This dough makes 2 pizza don’t try to make it into tone or the dough will be too dense. After you form the rounds, top them., transfer them via cornmeal coated pizza peel to the stone (if using a peel)…
The pizza is absolutely great and FOOLPROOF! Sure, the one I made at homew as a little misshapen, but it was no less delicious. The beer crust is tender but sturdy with large air holes and a floury, pleasantly malt-y aftertaste. I topped mine with spicy tomato sauce (mixed with Sriracha), mozzarella cheese, onions, mushrooms, and pepperoni. When it came out of the oven, I topped it with some olive oil and fresh basil, so the basil gently melted into the cheese and the olive oil pooled inside the garlicky pepperoni rounds. This is pizza that I will make again and again.
Because it’s so good that it’s not like there are ever any leftovers.
Disclaimer: I attended this class free of charge. I was not required to write about my experience and my opinions are my own and unbiased.