I wrote in Serieparadan that I would tell you all how to make the world’s best pizza. Here goes:
For the dough you will need
- 2 cups of all purpose flour
- half teaspoon of salt
- half a cup of warm water
- one package of double acting yeast
- 2 teaspoons of olive oil
Dissolve the yeast in the warm water, add the olive oil and mix it up. In a large bowl mix all the stuff together, and knead it for three or four minutes. If the dough is sticky add more flour. You can’t have the dough being sticky or you won’t be able to get it into the oven. Now roll it into a ball, cover it with a warm damp towel, and let it rise for about 20 minutes someplace warm. What I do is place the bowl that has the dough ball inside a larger bowl that has hot water in it.
Covered with a warm damp towel that I rewarm every four or five minutes.
You will need a pizza board. Here’s mine. I’ve had it for twenty years or so:What you should do with the dough once it has risen is roll it out a little bit. Dust the pin and surface with flour to keep it from sticking. Then you should toss it up in the air. I’m not good at that. I screw it up all the time. So I roll it out. It’s best to toss it because you can make it nice and round, and you don’t flatten it since it’s already risen. I dust my pizza board with flour and then roll it out on that.
(The blue gloves were because I had primed my bathroom floor earlier that day, and I had some of the stuff on my hands that I couldn’t get off) Then you crinkle up the edges to keep the sauce from running over.
Now for the sauce you need:
- One of those little cans of tomato sauce
- garlic powder, as much as you like
- a tablespoon of olive oil
Mix it all up and pour as much as you like on the crust. You don’t have to use it all. Use lots of fresh basil. I didn’t have a whole lot. Usually I would use more. Here I’ve washed it and then dried it on a towel. Frau Grace jumped in and put it on this grate. Use more basil than this. I just ran out.
Get whole milk mozzarella. Don’t mess with that part skim stuff. If you’re going to clog your arteries up anyway, do it right.I only had 12 ounces of cheese. Use at least a pound. I always put anchovies and mushrooms and bell peppers on my pizza. Frau Grace doesn’t like bell peppers so I only put them on my half. Use what ever ingredients you like. Did you know that what you like on your pizza tells a lot about your personality. I’ve done extensive research on this. Check at the bottom of this recipe.
You’ll need a pizza stone. This on I’ve had for 40 years. No kidding.I’ve preheated the oven to 400 degrees Kelvin. If you’re in Europe, you’ll have to convert this to Celsius, and the ounces to grams or whatever you use. (There are 16 ounces in a pound) I’ve let the pizza stone heat up in the oven. Here is the pizza just when I popped it into the oven:
Bake it for 15 to 17 minutes. You can tell it’s done when the crust is browned and the cheese is bubbling. Here it is partially eaten…What you like on your pizza says a lot about your personality. Here’s a little check list:
- Pepperoni: You’re pretty boring
- Sausage: A little better, but not much
- Mushrooms: Invite your girlfriend
- Poison mushrooms: Invite your mother-in-law
- Olives: You have a Mediterranean temperament
- Olives and vodka: Invite your wife’s brother
- Eggplant: That’s good. Shows you have imagination
- Eggplant and baloney: I stand corrected. You’re nuts
- Squirrel’s ears: Time for another tune-up
- Mushrooms, green peppers and anchovies: You’re intelligent, good looking and full of animal magnetism
Ok, that’s how you make pizza. And since we’re on the subject of food, here’s a little story about Effie from 1998…