There are two things that I generally make at least once a week, tacos and pizza.  Tonight it was pizza. I learned how to make basic pizza dough from my dad (RIP pops), it was the only dish in his culinary repertoire.  My dad never really measured any ingredients, instead he taught me how the dough should feel (e.g., soft, smooth, and elastic).  It’s the way I make pizza dough now.  Tonight however, I actually measured everything out for you.  After making it a few times I am pretty confident you will understand how the dough should feel and will ditch the recipe and make the dough by feel too.  Dad never made his own pizza sauce, but I like to when I have the time.  I think you will agree that it is far superior than the stuff in a can or jar.  It’s made from common ingredients found in most pantries and does not need to be cooked for a long period of time.  It can be simmering while you are preparing the dough, so there is no excuse!  The pizza is called Pork Palooza Pizza because it is topped with three different types of pork products — you’ll be in hog heaven with this trio of meats!

Since this is my first posted recipe, there is definitely going to be a learning curve.  Please feel free to shoot me a message if something is not clear.  Enjoy!

Pizza Sauce (for 2 large pizzas)

2 – 15 ounce cans tomato sauce

1 – 6 ounce can tomato paste

¼ cup water (or red or white wine)

2 tsp dried basil

2 tsp dried oregano

2 tsp garlic powder

1 tsp onion powder

½ tsp anchovy paste (Note: I love anchovies on my pizza, but the sight of them tends to freak some friends out.  To pacify them, and still get a bit of the anchovy flavor, I started putting a small amount of anchovy paste in the sauce.  You can find anchovy paste in the specialty food section in most grocery stores.  It’s usually sold in a small toothpaste-like tubes.  If you can’t find any or are boring, just substitute it with a ¼ teaspoon of kosher or sea salt.

½ tsp red pepper flakes (optional)

Combine all the ingredients in a saucepan and simmer for 30 minutes.  Cover and stir occasionally.  Remove from heat and let cool.  Makes approximately 2 cups.

Toppings (for 2 large pizzas)

2 – 8 ounce balls of fresh mozzarella cheese (sliced into ¼ inch thin medallions) – (Note: If you can’t find fresh mozzarella you can, begrudgingly, substitute 2 – 8 ounce bags of shredded mozzarella)

½ lb mild or spicy Italian bulk sausage

¼ pound of large (diameter) pepperoni (Note: I prefer to use Applegate pepperoni that is sold and sliced fresh in the deli of some specialty grocers because the quality is better and I can get it thinly sliced.  However, use what you can get.)

¼ pound of thinly sliced hot coppa (Note: Coppa is an Italian style dry cured pork shoulder and is freaking magnificent.  You can buy regular coppa or hot coppa.  The hot coppa is not overly hot at all and is what I prefer.  You can buy coppa in the deli section at most specialty food stores, like Whole Foods.  Have them slice it paper thin).

½ of a small bunch of fresh basil, chiffonade

Pizza Dough (for 2 large pizzas)

Olive oil non-stick cooking spray

2 cups warm water (~110° F)

2 ¼ tsp dry active yeast (Note: I buy my yeast in bulk, but you can buy yeast in a strip with 3 packets.  One packet equals 2 ¼ tsp)

½ tsp kosher or sea salt

1 tbs olive oil

4 – 4.5** cups high gluten flour (Note: High gluten flour can often be found in the bulk section of many grocery stores or even in the aisles that shelve all-purpose flour.  You can substitute all-purpose if you can’t find high gluten flour, but the crust won’t have a light chewy delicious texture – so don’t be lazy, go find some.  Do not use any leftover high gluten flour for muffins or quick breads because they won’t be as tender).

**Start with 4 cups of flour first.  You want the dough to be soft but you need to be able to handle it.  Add more flour if necessary. You may even need up to 5 cups of flour.  The amount of flour you need depends on many things such as the weather and even how you measure your flour.

Directions:

In a large bowl, combine the water, yeast, salt, and olive oil.  Gradually add the flour and stir until the dough comes together in a ball (can you a stand mixer with a dough hook).  Remove the dough from the bowl and knead for a 5 minutes on a well- floured surface.  Put the dough back into the bowl and spray the top of the dough with olive oil spray.  Cover with bowl with plastic wrap and leave in a warm place for 1.5 hours.

Preheat the oven to 450° F.  Prepared the large pizza pans by spraying with a little olive oil.  After the dough has risen, punch down the dough and form into two balls.  Roll each ball out on a well-floured surface and place into the prepared pizza pan.  Repeat with the other dough ball and pizza pan.

Spoon one cup of the pizza sauce onto the prepared pizza dough.  Spread evenly.  Place 8 ounces of the sliced mozzarella on top of the sauce (space somewhat evenly).   Top with ½ of the sausage, pepperoni, and hot coppa.  You may have to crinkle up the hot coppa and wedge it into some open space.  Sprinkle with half of the fresh basil.  Repeat the process with the remaining dough, sauce, and toppings in another pizza pan.  Place one of the pizzas on the middle rack on the oven.  Cook for 15-20 minutes (check after 10 minutes — at this stage I often slide the pizza off the pan right onto the oven rack to get a crispier bottom).  Remove from oven, cool for a moment, and then slice into 8 pieces.  Repeated the process with the other pizza.  Enjoy!

**TIP: I use fairly large pizza pans.  If you use medium pans you will have leftover dough.  I always roll any extra dough out and make a mini pizza for any special needs vegetarian friends (using a small cake pan) or I make bread sticks (roll the dough out, cut it into strips, brush with a tiny bit of olive oil, sprinkle with Parmesan cheese and pop them in the oven for 10 minutes).

Tagged: Gourmet Pizza, Homemade Pizza, Pizza