Last week I shared my fresh-veggie pizza recipe. Here’s the plain-pie recipe I promised:
Equipment you’ll need:
Round or square or rectangular pizza pan/cookie sheet (~16-inch)
Cooking spray or extra oil to coat bottom of pan
(Latex or food-prep gloves—optional. I use those with a snug fit b/c wash my hands a gazillion times while I cook. Washing my hands with the gloves on keeps my skin from falling off, lol. Also handy is one of those long-handled pizza sheets the pizzeria guys use. A friend got me one. Comes in handy when you transfer the pie to or from the oven rack.)
Ingredients, depending on your tastes, of course. Add or delete at will! J
One whole wheat (my preference) or white flour pizza dough (*See below.)
White or whole wheat flour (either is fine)
One8 ozcan tomato sauce or crushed tomatoes
Oregano/Salt/pepper/garlic powder/red pepper flakes (to taste)
Shredded mozzarella cheese (and any additional veggie and/or meat toppings you love)
Preheat oven to 425˚F. (If you have a speed-bake or convection feature, your cooking times will be at least five minutes less.)
Spray pizza pan with cooking spray or coat with oil. (This step is particularly important if you plan on transferring pie to oven rack.)
Make sure dough is at least room temperature before you roll it out. I usually buy it in the morning and let it sit out all day. It will expand a bit in the plastic bag. You can also place it in a bowl, rub olive oil over it and cover it with a cloth before letting it sit. (Little flavor boost from the oil with that move.)
Dust your working surface and rolling pin with flour. Place the dough on the surface, using your hands to coat it with more flour. Roll it out to fit your pan. (One pound of dough makes a perfectly thin 16-inch pie.) Carefully lift dough from the surface and place on pan, tweaking it to fit. If you rolled it bigger than the pan just fold the edge over. If it’s way too big, cut it to size with utility shears. **See note below.)
Mix tomato sauce with 1-2 tbsp of olive oil (canola works too). Season with oregano, salt and any of the other seasonings listed above.
Pour sauce mixture onto center of crust. Use the largest spoon or ladel you have and a circular motion of your arm to spread it to the edges of the crust.
Sprinkle with mozzarella cheese (and any other toppings you choose to add).
Bake in oven for 10-13 minutes. If you want an extra crisp crust, transfer pie onto the oven rack for at about 5 minutes more, or until done to your taste. (If you have a perforated pie pan—i.e., the one dotted with holes—skip this step.) Using a pot holder, carefully slide the pizza pan under the pie—assuming you don’t have the long-handled pizza tool—and remove from oven.
Allow pizza to set a minute or two then cut into slices. Since my pizza cutter isn’t the best, I’ll score it with the rotary cutter then cut all the way through with scissors.
Pepperoni-topped “plain” pie is on the left. See previous post for veggie-pie recipe.)
Hope you get a chance to try the pie and let me know how you make out. Feel free to contact me (via comments and/or email) as needed for extra tips and tricks I’ve learned along the way!
Happy weekend everyone!