The Return of Pizza Night!

Matt and I have been trying to eat as local as we can for the past two years or so.  When we were in LA, we made going to the farmers’ market a ritual, and we really got hooked on the flavor of fresh ingredients.

At about the same time, we started making more time for one another, and so we created a special night devoted to just us.  We didn’t go out on Friday nights - we stayed in, and called it Pizza & Movies Night. Matt made the crust from scratch, we opened up a can of organic tomatoes for the sauce, and topped it with fresh mozzarella and local veggies when we had them. It was fun, and we always looked forward to it. Occasionally we had friends over to join in the fun - something our city friends found a little odd, but tasty!

Since we’ve moved here, we’ve lost that tradition - due to time, radical change lifestyle, I’m not sure why... But on Tuesday night, we were back! And , I might add, better than ever! Clearly I have to work on my pizza picture-taking skills, because this just doesn’t look nearly as good as it was.

MATT’S “EASY” DOUGH

8 oz. H2O

11.25 oz All Purpose flour

2t instant yeast

2T olive oil

.25 oz. salt

1.  Combine the ingredients into a mixing bowl, and mix with a spatula until it holds its shape.

2.  Place the dough on a lightly floured surface and knead for 5 minutes.  (Or mix in a mixer with a dough hook for 5 minutes.)

3.  Coat a 2 quart bowl with olive oil (about 1 tablespoon).  Transfer the dough to the bowl, and flop the dough in the bowl to lightly coat it with oil.  Cover with a kitchen towel, and let it rest until the dough doubles in size (1 - 2 hours, depending on room temperature).

4.  Place dough on a lightly floured surface, divide into 2 parts, and lightly shape them into round lumps.

5.  Cover with a towel and let it rest for another 20 minutes.

6.  Set onto parchment paper, roll out to a thickness of about 1/8”, and shape.

MELINDA’S SIMPLE SAUCE

3 lbs fresh, ripe tomatoes (whatever type you have), chopped

4 cloves garlic, minced

2T olive oil

2t salt (or to taste)

1.  Heat olive oil in large frying pan on medium-high heat.

2.  Add tomatoes, stirring constantly, but not afraid to let a few caramelize as you go. When soft (about 10 minutes), mash the tomatoes with a slotted spoon, fork, or potato masher - just enough to reduce the chunks and release the juices.

3.  Add salt and garlic and continue stirring until it reaches desired taste & consistency (about 5-10 minutes - it should taste sweet, thick and yummy rather than watery and tart). If using Roma or San Marzano tomatoes, you may need to add some water if it seems too thick at this point.

THE PIZZA PIE

Pizza dough (above)

Simple sauce (above)

2 medium-sized fresh mozzarella balls

Toppings of your choice

1. Preheat oven to as hot as it can go (ours goes to 550F, 700F is ideal).

2. Spread the sauce evenly onto each pizza - it should be coated but not too thick.

3. Add toppings: we used basil from the garden, and oven dried tomatoes from the garden.

4. Cut the mozzarella balls into slices about 1/4” thick and spread onto pizzas. (Note: we found out the hard way - see photo below - that sundried tomatoes are better underneath the cheese. Though it was still scrumptious.)

5.  Place in the oven on a pizza stone, leaving parchment the paper beneath the pizza (a cookie sheet works ok but the crust will be softer). Bake for about 10 minutes, or until bottom becomes brown but not black.

6. Allow to cool for a few minutes before cutting.

Yields 2 medium-sized pizzas (enough for 3 people).

Matt also makes an awesome sourdough crust that has much more depth and flavor, but you have to make it the night before. This is what we usually have, so next time we make it I’ll get the recipe from him. Until then, enjoy!