Friday nights are BIG nights. Either we have a nice slab of fish (because it's date night) or it's homemade pizza night. Tonight was za. I have been trying for years to perfect my pizza crust recipe. I have a really good one that I make in my food processor (even though I am afraid I am going to burn it out). I have another recipe for crust that I make and it's down the same lines as the crusty bread recipe from the book "Artisian Bread In Five Minutes A Day". You make the dough (no need to knead) and you can use it over the next 12 days. It is really good and really easy. 2 3/4 cups lukewarm water mixed with 1 1/2 tablespoons yeast, 1 1/2 tablespoons kosher salt, 1 tablespoon sugar and 1/4 cup extra virgin olive oil. Mix this in a 5 qt. size bucket or bowl, and add 6 1/2 cups all purpose flour, mix well. Cover (not tightly) for two hours. After that, it's ready to use or refrigerate for later use. The dough is easier to handle when cold and only gets better over time. Tonight I made the traditional pizza sauce (after lots of messing around). 1 can of diced tomatoes (with basil, oregano and olive oil)-14.5 ounce and one 6 ounce can of Italian tomato paste (It's chunky and we like it chunky). I crispy browned some ground pork with kosher salt, fresh cracked pepper, red pepper flakes and pizza seasoning. Our other toppings were thin sliced red peppers, green olives and mozzarella cheese. Sometimes I add homemade sundried tomatoes (this is a blog post in itself). Super yummy. No one complains on pizza night, and that makes me happy.
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