July 31, 2016

Artisan Pizza

Every-bodies favorite, home-made pizza!


Hot out of the oven! This is Bob’s favorite, tomato, basil leaf, red bell pepper and anchovy. Made with our tomatoes, basil, bell peppers and goat’s milk mozzarella.



Here’s Leslie favorite, classic Italian, tomato, ricotta and basil.


Artisan Pizza Dough (EASY) 450°

In large bowl add 3 1/2 cup warm water, 1 Tbs. yeast and 1 1/2 Tbs. kosher salt and blend with whisk until salt is dissolved.

Add 7 1/2 cups *BREAD flour (this is an update to original recipe, dough is lighter and better) and with wooden spoon mix until flour is incorporated.  Cover for 2 hours to rise.  Place in large plastic container in refrigerator overnight (be sure container is not airtight as dough will have gas that needs to escape).  Dough is now ready to make a pizza.  Makes enough dough for 8 – 12″ pizzas or calzones.


Tomato sauce topping

In bowl crush 2 teaspoons of oregano and 2 teaspoons of basil (fresh or dried).  Add crushed garlic cloves and mix.  Add several tablespoons of olive oil.  Add large 29 oz. tomato sauce or homemade sauce and mix.  This is enough for 5-6 pizzas.


Making a pizza

Take an orange size piece of dough (it is very sticky so flour work area and hands) and lightly flour.  Place on floured surface and with rolling pin or hands roll to desired size.  Place on a pizza peel that is sprinkled with cornmeal to help it slide onto a heated pizza stone in the oven.  Add 1/3 cup sauce, mozzarella, fresh tomatoes and basil.  Slide onto the pizza stone and bake for approx. 15 minutes (mozzarella should be golden brown and crust nicely brown and crispy) at 450°.  Remove with pizza peel from oven and place on cookie sheet.  Cut into pieces, top with Romano and enjoy!


*A special thanks to my daughter-in-law Christy for giving me the book Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois as a birthday gift.  Pizza and Calzone never tasted better!