Pizza with friends!

We love pizza around here. The really good places to eat pizza in Portland usually involve long waits, and a pretty steep bill at the end of it all. Every Sunday, I watch the line at Ken’s Artisan Pizza start around 3:30, and get longer and longer as they day goes by. I can’t stand waiting for a table, and it isn’t practical to bring a big group to a place like that.

I decided we would make our own pizza last night, and invite a couple friends to join in on the fun. We opened a red bottle, a white bottle, and let the magic happen. I even let the friends help in the pizza making process.

I’ve  been on a pizza crust hunt for a while, and haven’t been able to get it quite right until last night. It was super easy, and made enough for four crusts (you could freeze the extra, or have a pizza party like I did). Light, thin, crisp, perfect! You definitely need to make the dough in advance, but it’s easy enough to mix quickly in the morning before work, and let rise throughout the day.

Perfect Pizza dough this makes 4 crusts, but feel free to freeze what you don’t use. 

  • 4 cups unbleached all purpose flour
  • 1 cup whole what flour
  • 1 package active dry yeast
  • 2 Tbsp medium sea salt
  • 6 tsp olive oil
  • 4 tsp 1/2 and 1/2
  • 2 cups warm water
  • Place all dry ingredients in bowl, mix with spatula.
  • Add olive oil and milk, stir.
  • Add water and mix by hand.
  • Kneed until smooth.
  • Place in well oiled bowl, cover with saran wrap, and place in draft free area.
  • The dough should rise, and double in size.
  • Once dough is ready, kneed about 30 times with floured hands.
  • Pre-heat oven to 400 F.
  • Cut with kitchen shears into four equal balls.
  • Roll out, stretch out, or twirl do desired size, and shape. I like it pretty thin!
  • Par bake for 5 minutes, and it’s best on tray with a  silpat, or a stone. ( Please don’t use parchment paper- it does stick to this dough, and you will end up eating paper crust dough)
  • Top with favorite toppings!
  • Pizza is done when crust is slightly brown on the edges, and your cheese is melted. This was about 15 mins per pizza after the par bake.
  • Enjoy!
We made a Margherita, and cherry tomato with basil and garlic oil. P and Jason had a bacon, pepperoni, and mozzarella pie. They raved about the meat combo!
We served our Pizza with a Super Tuscan, but I think any Sangiovese, Zin, or Italian red would pair nicely.
In case you need a good red sauce recipe, I thought I’d share one I really love.
Simple and quick red sauce
  • 1 carton Pomi brand tomatoes. I used crushed.
  • 2 cloves of garlic
  •  Fresh Basil
  • Sugar
  • Sea Salt
  • Chili Flakes
  • Cherry tomatoes
  • Dried Oregeno
  • Olive Oil
  • Heat olive oil in large skillet
  • Chop garlic into slivers, and add to hot oil. Cook on medium-high, and add chili flakes as desired.
  • Slice clean fresh basil with kitchen shears, and add to hot oil. I do this to really flavor the olive oil, it’s okay if the basil get’s a little crispy.
  • Add Pomi tomatoes to mixture. Stir, and add dried oregano, and a couple pinches of sugar.
  • Add halved cherry tomatoes.
  • Cook for 15 minutes, and salt as needed.
  • If using this for pasta, add onions after the basil gets a bit crispy. If using for pizza, skip the onions.

2 Comments to “Pizza with friends!”

  1. Ha! We must be on the same wavelength- I just hit the publish button on my pizza post. I made it over the weekend though, not tonight. Your pizzas look yummy! I like that the dough makes enough to freeze too!

  2. I made mine on Sunday! Your pizza looks great! As you know, I’m a fan of shaved asparagus. Next time it’s nettles, or caramelized onions and goat cheese with brown sugar and thyme, or spicy peppers and ricotta. I also do a salad version. A basic Margherita, no basil, add fresh ceasar salad, and sliced avocados after it’s cooked! It’s awesome!

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