I was almost dissuaded from calling this “Covid” pizza, as a year from now, with Covid-19 hopefully a distant memory, who will need a reminder? But for now? Let’s go with Covid. There are lots of pizza options; pickup or delivery, fresh or frozen at the supermarket; but we do have the time, so why not make pizza from scratch? And this is a good one. The image above is of the pizza that came out of our oven. The secret to good pizza is the dough. Here is the recipe.
- 2 cups all-purpose flour
- 1 cup bread flour
- 1/2 cup “00” flour (if you don’t have “00” just add 1/2 cup bread flour)
- 1 teaspoon active dry yeast
- 2 teaspoons fine salt
Mix the dry ingredients thoroughly, then add 1 1/3 cups warm water to which you have added 2 tablespoons olive oil. Mix to create a shaggy mess. Cover the bowl with plastic wrap and let stand at room temperature for at least 8 hours. I put the dough together at 8:00 a.m. and it was ready to go at 5:00 p.m. (You could make the dough a day ahead and stick it in the fridge, but take the dough out of the fridge a couple of hours before using.) There will be enough dough for two 10 inch pizzas.
About an hour before baking, spread your dough thinly on an oiled pizza pan and cover with a non-terry towel and let it proof for at least an hour.
Use whatever toppings you prefer, except pineapple.
For this pizza I spread tomato sauce on the dough, sprinkled a teaspoon each of oregano and basil, added some dried red pepper flakes, cracked black pepper, and chopped a cup of prosciutto that had been sautéed to just short of crispness. I covered with a generous mix of shredded mozzarella and cheddar cheese.
Bake on the lower rack of a 480 F degree oven for 12 to 15 minutes.