My brother Henry and I have officially started a tradition. Well, we've done it twice, so that counts, right?
It's called Pizza Night, and though I make pizza for the fam at least a couple of times a year (or at least whenever Henry badgers me about it), its big moment is on Christmas day.
After presents and breakfast Henry and I make the dough, and while the family is out to the movies, it rises. Everyone picks out their toppings and we stand around the kitchen eating our piping hot pizza. This time around (for the inaugural Christmas Day pizza, click here) I took the leftovers from my Christmas Eve pasta and some inspiration from my favorite Italian Classics. The results were delicious:
NOTE: All of the pizzas use the same dough recipe.
Pizza Dough
For 4 10-12 inch pizzas
3 cups high gluten flour (I use King Arthur's Bread Flour), though All Purpose is fine too.
1 teaspoon yeast (half a pack)
1 3/4 cups warm water (about 70-80 degrees, not too hot or you'll kill the yeast)
1 1/2 teaspoons salt
Olive oil
In a the bowl of your electric mixer, combine all of the ingredients except for the olive oil. Stir gently to combine. Attach the dough hook to your mixer and on the second highest speed (8 on a Kitchen Aid) knead the dough for 15 minutes, or until it has formed a ball on the hook and has completely pulled away from the sides of the bowl. The best test to see if it's elastic enough is to pull off a tablespoon of dough and stretch it into a square. You should be able to pull it thin enough to see light through it without it tearing. It is tears knead it for another minute. When it's ready, knead on the highest level for an extra two or three minutes. Lightly oil a container with olive oil, add the dough, and cover with a lid (or plastic wrap if using a bowl). Mark or mentally note where the dough is, and note where it should be for it to triple in size. Set aside in a warm spot (on top of the fridge is great) and let it ferment for 3 1/2 to 4 hours or until tripled in size.
An hour before making the pizzas set your pizza stone in the center of the oven and crank it up as high it can go for at least an hour.
When the dough is ready, scoop it onto a floured counter (it'll puddle out) and cut into four equal pieces. Cover with plastic wrap and let it sit for 10 minutes. When ready, pick up a piece of dough and stretch at the edges, moving the dough through your hands in a circle. It doesn't have to be perfect, just get it as thin as you can and put it on a flour baking peel or rimless cookie sheet. Add your toppings and bake for 7-8 minutes or until golden brown. Enjoy!
Red Sauce:
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons of red pepper flakes
1/2 teaspoon of salt
2 large cloves of garlic, minced
1 28-ounce can crushed tomatoes (or pureed if you prefer that texture)
1 tablespoon fresh oregano leaves, finely chopped
1 tsp paprika
Bring the olive oil, red pepper flakes, salt, and minced garlic up to heat over a medium flame for about a minute. Stir in the tomatoes, paprika and the fresh oregano and bring to a gentle simmer.
Breakfast Pizza
1 pizza dough recipe (makes 4 small pizzas)
Classic Margherita
1 pizza dough recipe (makes 4 small pizzas)
1/2 cup red sauce
8 oz bufala mozzarella (2 balls), sliced 1/4 inch thick (about 16 slices)
1/2 cup basil, chiffonade
Olive oil
Preheat oven on highest heat with a pizza stone for at least an hour. On one stretched pizza dough on the floured pizza peel (or a floured baking sheet if you don't have one)smooth 2 tablespoons of tomato sauce onto the pizza, covering the whole thing, save a 1/2 inch around the edge. Top with a quarter of the cheese (there should be a lot of space around each slice). Sprinkle with 2 tablespoons of basil and drizzle with olive oil. Bake for 8 minutes. Slice and enjoy!
Herbed Breadsticks
1 pizza dough recipe (makes 10 medium breadsticks)
4 garlic cloves, minced
1 tablespoon oregano, finely chopped
1 tablespoon salt
3/4 cup corn meal, finely ground
Olive oil
1/2 cup butter, melted
When you make the pizza dough, add the garlic and oregano to the mixture, and continue normally. Preheat oven on highest heat with a pizza stone for at least an hour.
When the dough is ready, scoop it onto a floured counter (it'll puddle out) and cut into 5 equal pieces, and divide those pieces again. Cover with plastic wrap and let it sit for 10 minutes. When ready, pick up a piece of dough and roll out into logs about 12 inches long. Roll the logs in the cornmeal and place on the floured baking peel, one at a time. Drizzle with olive oil and sprinkle with salt. Bake for 8 minutes or until puffed up and golden brown. Brush with butter and serve. Enjoy!
