Michele’s No Fuss Pizza Recipe
June 3, 2012 § 1 Comment
This pizza tastes better than anything you can get at a pizza parlor or restaurant. It makes 4 pizzas but I usually put half into the freezer for another day. Two pizzas will serve 2-3 hungry people. You have to try it. The dough recipe is Peter Reinhart New-Style Pizza http://www.pizzamaking.com/forum/index.php/topic,8100.msg69691.html#msg69691 and the toppings are my own combination.
4 1/2 cups unbleached bread flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil (do not add if using a pizza stone)
1 3/4 cups water (filtered water)
6 cloves of garlic peeled
1/2 can of quartered artichokes cut into 1/8th
1/2 jar of pitted Kalamata olives and cut into halves
1/2 jar of diced tomatoes
1 brick of feta cheese
1 package of mozzarella pearls or ball sliced
1. Stir together the flour, salt, and instant yeast. Add oil and the cold water until the flour absorbs all the filtered water. Don’t over mix, the finished dough will be kind of sticky.
Separate into two balls and put into two plastic freezer bags with olive oil. Put one bag in the fridge and the other in the freezer. Rest the dough up to three days at the most. I use it the next day.
The best part…
This bowl and bamboo spatula plus the measuring cup and spoon are your only dirty dishes, even your counter is clean!
And the dough only took minutes to make!
2. The next day or up to three days later, pull the dough out of the fridge and separate it into two balls and flatten them into flat discs, put flour on counter and over the flat disks. Allow them to sit for 2 hours.
3. While the the dough is resting, open a can of artichokes, Kalamata olives and diced tomatoes, put half the contents of each into a colander and allow them to drain. Store the rest in the fridge in tupperware for another time.
4. Preheat your oven to 500F just before you start shaping the dough.
5. After 2 hours, pick up a disk and hand shape it into a circle. then put onto a greased pan and stretch the dough to the edges. Repeat process with other disk.
6. Crush 2 or 3 garlic clove though a garlic press and spread over the dough. Repeat for the other pizza. Add a swirl of olive oil to each pizza.
8. Add your toppings: cut olives in half, cut the quartered artichokes into 1/8ths and press the tomatoes in your fist getting most of the moisture out and place over the pizzas. Add 1/2 a brick of feta to each pizza and 1/2 the mozzarella pearls to each also. Add ground black pepper to taste.
9. Put one pizza in the center of the oven and bake until it looks done, this depends on how hot your oven gets, I would say 15-20 minutes. Pull out when it is brown and cut. Then put the other pizza in the oven to cook. Cut and serve. The pizza stays crunchy if you remove it off the pizza sheet and onto the plates.