15 July 2013

Pizza Pizza

Summer time and the living is easy! We're feeling hungry after a languid day by the pool, and pizza sounded like a winner for dinner. I have a helper in the kitchen today, he read me the recipe for my favorite pizza crust recipe from Piret's Perfect Pan Cookbook. Back in the the day in Encinitas, we used to eat there on special occasions, the pastries were "to die for" as were the prix fixe luncheons.

M the Pizza Monitor

Sweet & Savory Pizza

Seriously delicious!


This is good pizza!

I could eat it all
 We created four pizzas with a variety of toppings. The savory pizzas had pesto and/or tomato paste plus olives, mushrooms, pepperoni and cheese, we used several types of cheese including local Mama Terra chèvre, whole milk mozzarella and we also tried non-dairy Daiya mozzarella style cheese strips, which melted and tasted surprisingly good. The fruit pizza was topped with homemade strawberry jam and fresh raspberries and blueberries. Save room for dessert!
The goods!
Here I present the original recipe from Piret's, make the entire recipe and freeze any extra dough balls for another time, just pull it out of the freezer in the morning and allow it to proof in the refrigerator for dinner that night. I modify the recipe a bit with half semolina flour for a silky smooth thin crust, also I reduce the salt and increase the olive oil. I find that I get the best results from the fresh yeast in the refrigerated section of our local natural foods store.

Makes six 12-inch pizzas

2 cups warm water                 4 1/2 t salt
1 1/2 T dry yeast                    6 cups unbleached all purpose flour
Pinch of sugar                        Cornmeal
4 T olive oil                            Olive Oil

1. Combine water, yeast and sugar in a large bowl and let it proof for 5 to 10 minutes. Add the olive oil and salt, then stir in the flour all at once. Stir the mixture with a wooden spoon until it forms a soft ball of dough. Turn the dough out onto a floured surface and knead it for 10 to 15 minutes, or until it is smooth and elastic.

2. Divide the dough into six equal portions and form them into balls. Let the dough rest for 10 minutes. Roll each ball of dough to half the desired diameter, and finish forming the circles by pressing them lightly with your hands.

3. Transfer the dough to a thin board or piece of cardboard that has been generously sprinkled with cornmeal. Brush the dough with olive oil and arrange the toppings of your choice over the dough.

Set the oven at it's highest setting (usually 500) and heat a pizza stone or bread baking tile on the bottom rack. Tap the board the pizza is on to loosen the pizza, tilt the board slightly, and slide the pizza onto the tile. Most pizzas will bake in 10-15 minutes. The pizza is done when the bottom crust is browned and the sauces bubble.

Please share your results with us in the comments!


  1. oh, they look so tasty. we love pizza in our house!

    1. Hi Debbie,
      Do you make or buy the crust? This recipe is SO easy, you gotta try it!
      x Joy


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