I feel like the only thing that stops me from constantly eating pizza is the dough takes so dang long to make. I have seen recipes with 18 hours of rising. Geez. This dough can be made in the afternoon and the pesto is just a whirl in the food processor. This pizza could be dangerous.
As always, I highly recommend all leftover be consumed the next morning with a fried egg over easy on top.
Really Simple Pizza Dough
Adapted from Smitten Kitchen
- 3 cups flour
- 2 teaspoons kosher salt
- 1 packet active dry yeast
- 1 cup lukewarm water
- 2 tablespoons olive oil
Stir the first three ingredients in a large bowl. Add water and oil and stir until combined. Dump on a floured surface and knead everything into a ball. If it's harder than it looks to make a ball let it rest for a couple of minutes then come back to it.
Knead it for a minute or two and roll into a ball. Lightly oil your bowl, place ball in, roll the ball around so it gets coated in oil. Then cover in plastic wrap and leave for an hour or two. It should double in size.
Dump it back on the floured county and press all the air out. Fold back into a ball put it back in the bowl and under the plastic wrap for 20 minutes.
Sprinkle baking sheet with cornmeal, preheat the oven to 450. Roll out the dough and top with toppings.
Bake for 10 minutes until lightly blistered.
I had a lot of dough left over I baked it up and used it as toast the next morning.
Basic Pesto
Adapted from Gimme Some Oven
Makes 2 cups
- 1/2 cup pine nuts
- 4 cloves garlic, peeled
- 3 cups basil leaves
- 1/2 cup freshly grated parmesan
- 1/2 cup olive oil
- salt and freshly ground pepper
Blend all ingredients in a food processor. Taste and adjust.
Can be refrigerated for a week, and frozen for a lot longer!
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