leticia: (Default)
Mm, pizza.
Homemade crust, homemade sauce. I'd give you the recipes, but they're things I don't measure. But I can give you my process, such as it is.

For the crust, I started with about three cups of water, and went from there; yeast with warm water and a little honey in another bowl; add flour, gluten, salt, honey, olive oil to the water to make a thick slurry. Add the yeast mix in, keep adding flour until it's the proper consistency, knead, let rest and rise covered loosely. I got about twice as much dough as I needed, but that just means breadsticks.

For the sauce, use a small can of tomato puree, decide this brand (safeway house brand, I'm used to the big cans at Costco) is disappointingly not nearly tomatoey enough, add a small can of tomato paste to give it a real kick, and marjoram, a couple mashed cloves of roasted garlic, oregano, and basil until it smells 'right'. Especially the basil. My general rule with pizza sauce is 'keep adding basil until it stops smelling acidic'. I probably used a quarter of a cup or more.

Once the dough rises, beat it down, roll out a crust, roll any leftovers into breadsticks, spritz with oil, cover, and leave to rise again. It won't puff THAT far until you put it in the oven, but give it some time to recover, at least a half an hour. Then spread sauce all over it (leave a minimum half inch or so at the edge!), add dollops of goat cheese, and the cover it in mozzarella, sprinkle lightly with cheddar, and proceed to top.

Saturday's pizza had pepperoni, salami, italian sausage, mushroom, onion, roasted red pepper, roasted jalapeno, roasted garlic, and finally black olives.

Put it in a hot oven - I had it heated to 400 - and leave it alone. (Breadsticks can go in too; they'll cook faster, and if you have limited oven space, you may want to put them in to bake before you start building the pizza; they'll probably be done when you are and then they're appetizers while you wait for the pizza to bake. Use left over sauce to dip. I now have two ovens, so mine went into the lower oven while the pizza was in the upper.)

When everything's golden brown, take it out, munch. You probably want to let it cool a while (five minutes) first so it sets up a bit, and if you have messy toppings and lots of liquid (mmm grease) on top, you might want to sop up some of the larger puddles with a paper towel to stop them from soaking the crust. Don't rub or anything, just hang the edge into the liquid and let it wick. Look especially for low places in the crust where liquid may already be running down under the pizza. Soggy crust is bad!

Serve with fresh grated parmesan, and crushed red pepper or Melinda's original habanero sauce, which is my personal favorite.
leticia: (Default)
Another recipe, this time for eggnog.

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