Warren's Pizza

February 11, 2016

Anyone who knows me, knows that I've always enjoyed making pizza at home. We used to have a pizza recipe on this website. Though it was good, I was never really satisfied with it and, eventually, I took it down. A few years have passed since then, and I think my pizza these days is as good as it gets. This recipe is for the crust and sauce. After that, you can choose whatever toppings you like.

Crust-makes one 10-12-inch pie:
1 cup of bread flour
½ cup Semolina flour—available at any supermarket
1 teaspoon dry active yeast
½ tsp salt
1 T sugar
1T plus a splash more olive oil
½ cup plus 1 T water

Combine ingredients and knead well by hand, food processor, bread machine or mixer. I use a mixer with a dough hook. Finish with a few quick kneads by hand, place in a covered container, and allow to rest in the refrigerator for at least 24 hours. 
About 8 hours before you're ready to make the pizza, remove the dough from the refrigerator, cover with a towel or plastic wrap, and let sit.
Shape the pizza by hand or with a rolling pin.

1 can (28 oz) tomato puree
1 ¾ cups of water
1 T dried parsley
2 tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
¼ tsp black pepper
¼ C olive oil
2 cloves minced garlic
¼ C red wine vinegar
1 tsp salt

Mix all ingredients. This will store in the refrigerator for about a week. Unless you make a lot of pizzas, I suggest freezing what's left over in 1/2-C-size portions.

Final Assembly:
If possible, use a pizza stone in the oven. Assemble the pizza on parchment paper on top of a pizza peel if you have one. If not you can put the paper on the back of a cookie sheet.

Top the shaped crust with ½ C sauce. Add meats, vegetables, or whatever you like. I heat the oven with the pizza stone in to the highest setting, which is 550 degrees on my oven. Slide the pizza, on the paper, into the oven. The paper will char while the pizza is cooking, but should not catch fire. If it does, it will quickly extinguish if you keep the door closed.

Check the pizza for doneness at 6 minutes. If it needs a bit more baking, proceed carefully. Thirty seconds can make a big difference, and you don't want to burn it.