dad’s pizza with homemade dough and sauce
3 With your fingertips, poke the dough so that it spreads out in a pancake shape (note - do NOT flatten the perimeter of the dough). Take the dough between your thumb and forefingers at about ½” in front of the edge and thin it by pull- stretching it through your thumbs and fingers (only go in one direction - right to left or vice versa). 4 Place the dough over both hands so that it covers ½ up the way up the back of your hands. Flip-stretch the dough by toss-pulling it between your hands (it should flip around in one direction). 5 Place the dough on an aluminum- covered oven rack (the dough should be 14”-16” in diameter). With a soup ladle, pour 2 ladles full of sauce in the center of the dough. Spread the sauce evenly over the dough by using the ladle in a circular fashion starting at the center and gradually widening the circle. If you need more sauce add it to the center and repeat above procedure. 6 Sprinkle cheese over the dough evenly and not too thick, especially in center. Repeat with other ingredients, starting with meat(s). If you want, you can sprinkle a little cheese over the whole thing. 7 Place pizza in preheated oven and cook until it is golden brown around the crust.
ingredients
DOUGH 1 Dump flour into large mixing bowl. Take a small container with a lid and pour in ½ cup lukewarm water. Dissolve sugar in this water and add in yeast. Hold lid under hot running water until it becomes fairly warm, then cover the container and let sit for 10 minutes. 2 Mix the salt through the dry flour. Pour the vegetable oil over the flour. Mix the yeast and water and pour some over the flour. Pour an additional 1 cup of cold water over the mess and knead as you would bread dough. Add water or flour and continue kneading until dough is smooth. Rub any sticky dough off hands and sprinkle flour around edges of bowl and over hands. 3 Separate dough into two halves and shape them into balls. Take two pieces of aluminum foil, each large enough to wrap one dough and lightly oil the center of each piece. Place a dough on each and using hand lightly cover each dough with oil. 4 Allow to stand a couple of minutes, then wrap and place in fridge or freezer.
Sauce: 1 can (28 oz.) tomatoes 2 small tins tomato paste ⅓ to ½ cups oregano, to taste 1 tablespoon black pepper, to taste 1 teaspoon cayenne pepper, to taste 2 teaspoons salt, to taste Dough (makes 2 doughs): 4 cups flour 3 tablespoons vegetable oil 2 teaspoons salt 1 teaspoon sugar 1 teaspoon dry yeast 1 to 1½ cups water, lukewarm and cold Pizza: 1 dough ⅓ to ½ pound mozzarella cheese, grated 1 to 1½ cups sauce 1 can (10 oz.) mushrooms
½ pound of salami or pepperoni any other ingredients you like - bacon must be ½ cooked.
directions
SAUCE 1 Mix tomatoes and tomato paste in blender, add ⅓ to ½ cup oregano, 2 teaspoons salt, 1 tablespoon pepper, and 1 teaspoon cayenne. Mix well and taste. (Note: all the spice quantities are approximate - add little by little the first time you try this). 2 When properly prepared you should be able to taste the oregano and cayenne slightly over the other spices. This amount will make sauce for several pizzas. The excess from any one time can be frozen (and refrozen).
PIZZA 1 Preheat oven to 450 °F.
2 Grate cheese into bowl. Drain mushrooms in sieve/colander. Slice salami (no thicker than ⅛”). Sprinkle a little flour over a 10” square area of your counter or table and place unwrapped dough on same. Sprinkle a little flour over the dough (you’ll find that it will probably be quite moist/wet).
Notes: My dad managed a pizza shop in Toronto in the late 1960’s and early 1970’s. This was his pizza dough recipe that my kids love today.
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Submitted by Tara Sager
main dishes
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