You might have noticed a lull in the action around here. In addition to having had a death in the family, we are selling our house. I am off my game.
Today we didn’t have any showings of the house scheduled, so I took the opportunity to mess up my kitchen in observance of National Pi Day. As always, Pi to me means Pie, as in pizza pie and banana cream pie. Both seemed worthy of risking a call from a realtor parked in the driveway with a cash buyer. I messed up my kitchen with reckless abandon. It’s still my kitchen after all.
I used what I learned in my Craftsy Pizza class to make the dough for this pizza. If you haven’t already done so, you need to get over to Craftsy and take this class. It’s awesome and it’s free! Free. I can’t post the dough recipe here, but you can use the recipe from the class, HIGHLY RECOMMENDED, or use your favorite pizza crust recipe. I used the American Neapolitano style crust today and divided the recipe in half, yielding one large pizza.
Here’s the method for my pepperoni pizza. Chef Peter Reinhart stresses in the class that using fewer toppings yields a better pizza. That is hard for me but it really is true. Hold back on the toppings and you’ll get a better pizza. Take the class! You’ll thank me. FYI, nobody compensated me for recommending the class. I just liked it and think you will too!
- Crust for one large pizza
- One cup tomato purée
- 1 teaspoon dry Italian seasoning
- 1 clove garlic minced
- 1/2 red onion (thinly sliced)
- 2 Green onions (sliced)
- 1.5 cups grated whole milk Mozzarella
- 4 ounces fresh Mozzarella (sliced and torn into 2 inch pieces)
- Preheat the oven with a pizza stone to 500 degrees. Use a pizza pan or baking sheet if you don't have a pizza stone.
- Roll the dough into a large circle. If the dough keeps shrinking let it sit for five minutes and try again. Once the gluten realizes the crust will hold its shape. Shape your dough directly on parchment paper and when ready to bake use a pizza peel to transfer the pizza, parchment paper and all onto the hot stone. Mix the tomato purée, Italian seasoning, and garlic in a small bowl. Pour the sauce in the center of the crust and brush or spoon it around evenly to within 1/2 inch of the edge. This pizza is light on the sauce.
- Sprinkle the grated Mozzarella evenly over the pizza sauce. Distribute the thin slices of red onion evenly followed by the pepperoni slices. Dot the top of the pizza with the fresh Mozzarella pieces and sprinkle with the diced green onion.
- Use a pizza peel to lift the pizza on the parchment paper and place it on the hot stone in the oven. Check the pizza after ten minutes. Lift the edge to check the crust for doneness. When the crust is slightly brown and the cheese is melted, bubbly and golden, using the pizza peel, remove the pizza from the oven. Cool slightly before slicing and serving.