Inspired from several blogs, I finally bought all the tools needed to make a home-made pizza (at least I think…).
a pizza stone, pizza cutter, cornmeal, and the sauce.. this took sometime for me to figure out walking through the aisles to figure out what is a pizza sauce!! at first I thought, I could find it next to the pasta sauce, no luck there, so I went to sauces/dressings, and no luck either, so I finally bought a small can of Hunt’s tomato sauce (with basil and oregano).. is this the right sauce to use on a pizza? Or there is something really called a pizza sauce?
Lets jump to the recipe now…
For the crust:
* Take out a grapefruit size dough from the no-knead dough (if you have one; after it has risen for at least 2 hours) or make the usual pizza dough. If you are using the no-knead version, it would be wet and soggy, add 1 handful of flour at a time, to knead into a nice soft ball; while kneading I liberally added some olive oil as well
* Let it sit in a well oiled bowl for about 30 mins for a rise
For the toppings:
* 1/2 green peppers finely sliced
* 1 onion sliced lengthwise
* 3 tbsp of the tomato sauce (note: I do not know whether this is the right kind yet)
* 1 cup of mozzarella cheese
* 1/2 tsp of chilli flakes
* 1/4 tsp of garlic salt
* 1/4 tsp of italian seasoning
* 10 cherry tomatoes sliced into 2
* If using a cookie sheet, sprinkle liberally some cornmeal and flour to keep the pizza from sticking
* On a well floured surface, roll out the pizza dough to a round shape, add the tomato sauce, followed by evenly spreading 1/2 of the cheese, peppers, onions, tomatoes, chilli flakes, garlic salt and topped with the remaining cheese
* Preheat the oven to 400, and bake it for 20 minutes, until the cheese comes together
Now to the examination part,
* When slicing, I felt the crust below the tomato sauce was kinda soggy
* Or may be I rolled the crust too thin in the middle, unlike the ends
* And since I used a no-knead pizza dough (2 parts AP flour: 1 whole wheat flour: 1/4 bob’s red mill 10 grain cereal), even after so much kneading and adding a whole lot of flour, the dough was not stable enough to slide off the pizza, hence I had to give up the pizza stone and baked it on a cookie sheet
For the next time, I am going to use Bread Flour as suggested here
You are welcome to give me any suggestions to improve my next pizza-making experience!