Pizza

(A note to all you faithful readers: I am substituting for my wife while she is off in Hawaii helping with our grandkids. Tough job but someone had to do it.)

When I was in Japan I learned that there are many different toppings that you can put on a pizza – some that I have never before considered – such as corn, squid, beef and potato and octopus. Shakey’s was and still is a popular place. Here is a sample of the menu. I was not quite as experimental for this pizza but it was definitely edible.

 

Pizza Dough

Makes 4 individual pizzas. Can also be used for calzones.

Ingredients

• 1 pound of bread flour
• 2 teaspoons of sugar
• 1-1/4 teaspoons salt
• 1-1/4 teaspoons yeast
• 1-1/2 tablespoons extra-virgin olive oil
• 11 fluid ounces of cool water (60 to 65 F)

Combine the dry ingredients in a large bowl. Add olive oil and water. Mix with a large spoon until the dough comes together in a coarse ball, about 2 to 3 minutes. Let the dough rest for about 5 minutes.

Knead dough for 2 or 3 minutes. Add additional water or flour as needed to the dough to make it smooth and fairly tacky but not sticky.

Lightly oil a bowl and the ball of dough. Place the dough in the bowl, cover it tightly with plastic wrap and let rise in the refrigerator for at least 8 hours. If needed, burp the bowl by lifting up on the wrap at one edge then reseal.

If desired, you can freeze this. Divide into 4 pieces. It keeps for up to 3 months in the freezer. Thaw overnight in the refrigerator or for 2 or 3 hours at room temperature.

Sauce & Topping

If you are up for a more American style topping, we really liked this one.

• 28 ounce can of crushed or chopped tomatoes
• 2 tablespoons of red wine vinegar
• Mozzarella – 12 ounces of sliced fresh or 1 cup of grated low-moisture
• 16 to 24 sliced large fresh basil leaves
• Sliced red peppers
• Sliced tomatoes

Put a ball of dough on a lightly floured surface. Press into a rough, round disk. Place the disk on the back of your floured hands and use your knuckles to stretch the edges while slowly rotating to form the crust. Feel free to toss it like a professional if you can. Once it is the right size and thickness spread about 1/4 cup of the sauce on it. layer 1/4 of the cheese and sprinkle with 1/4 of the basil, peppers and tomatoes.

If you have a pizza baking stone this is a great pizza to get a crispy bottom. cook at a high temperature (500 degrees or more depending on your oven) for 5 to 7 minutes. Let rest for a couple of minutes before cutting. Now, “atsa pizza”…