Cheese Pizza

The common belief is that Italians invented pizza, but its origin goes back to ancient times in the Middle East. Italy has become a phenomenon because of two dishes, pasta and of course pizza.  Italy's version of the dish, especially from Naples, is the one we are familiar with - with tomato, cheese, and other toppings and seasonings. In America pizza usually falls into two categories: thick and cheesy Chicago style or thin and more traditional New York pizza. In Italy pizza also falls into two distinct categories: Italian pizza and the rest of the world. But for me I am crazy about American deep pan pizza. My recipe is a combination of many!

Ingredients For The Dough:

• 4 cups all purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1,5 cups water
• 4 tablespoons olive oil

How To:

Combine the flour, sugar, yeast and salt in the bowl of a stand mixer. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball.

If the dough is sticky, add more flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.

Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place until it doubles in size, about 1 to 2 hours.

Ingredients For The Tomato Sauce:

• 4 big, ripe tomatoes or (28-ounce) a can of whole peeled tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 2 medium cloves garlic, grated
• 1 medium onion, peeled and grated
• fresh basil
• 1 teaspoon dried oregano
• 1 pinch of flaked  red pepper
• 1 teaspoon sugar
• Salt-to taste

How To:

Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks. Set tomatoes aside.

Combine butter and oil in a medium saucepan and heat over medium-low heat until butter is melted. Add garlic, onion, oregano, pepper flakes, and large pinch of salt and cook about 3 minutes, stirring frequently, until fragrant but not browned. Add tomatoes, basil springs, and sugar.

Bring to a simmer, reduce heat to lowest setting and cook about 1 hour, stirring occasionally, until reduced by 1/2. Season to taste with salt. Allow to cool.

Preparing The Pizza:

• 2-3 bell peppers - thinly sliced
• 10-15 olives - shelled and sliced
• 2 cups pepperoni - thinly sliced
• 2 tablespoon chopped freh basil
• 1/2 cup Romano cheese - grated
• 2 cups Mozzeralla Cheese - shreded or sliced

How To:

Preheat the oven to 450°F . Oil two pizza pans. Punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface.

Press dough in pizza pan, starting at the center and working outwards, use your fingertips to press it 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker.

Brush the top of the dough with olive oil to prevent it from getting soggy from the toppings. Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest for 5 minutes. Repeat with the second ball of  dough. Spoon on the tomato sauce, spread the Mozzerella cheese over the tomato sauce, sprinkle with Romano cheese, and place your toppings on the pizza.

Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes.

Enjoy!

 

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