Tonight we had special pizza because a member of the flock was leaving. We also had (I bought) a spectacular chocolate/raspberry cake for all to enjoy.
For many years I’ve made “white” pizza without a tomato sauce. I like to make a thin crust and do not enjoy watery tomatoes weighing it down. Today I made my dough more wheaty with whole wheat flour, and added a bit of olive oil to the water/yeast/sugar/flour slurry for an extremely flexible and roll-able dough that fit a large pan.
A few days ago I caramelized some sweet onions. I also got some pitted Kalamata olives from the olive bar, drained and marinated them with some garlic, herbs and olive oil.
I took a 14 oz. can of San Marzano tomatoes and drained it over a bowl (in case I needed some liquid later), and pulsed them with 1/4 cup caramelized onions and 1/4 cup drained (save the olive oil) olives. It made a paste.
I brushed the 1/2 sheet pan with oil from the olives, laid in the thin dough and brushed it with the olive oil then smeared on the paste. Then I added pepperoni and then hand-shredded whole milk mozzarella. Shavings of Parm to top.
Usually, I saute mushrooms but I wanted to taste the sauce so saved them for another meal.
It was tasty pizza, everyone said so. My husband had no idea that for over ten years I’ve been serving “white” pizza. A confluence of bounties led to this easy, uncooked sauce so I thought I’d share it with you in case you have leftovers that will benefit your “pizza night.”
My dough recipe for one pizza is a cup of unbleached white flour (more as needed for dough and bench flour), 1/2 cup whole wheat flour, 1/2 cup warm water, 1 1/2 tsp. yeast, 1/4 tsp. sugar, 1 T flour. 1/2 tsp. salt.
Mix the flours and salt in a food processor. Whisk the water with yeast, sugar, flour and add up to 1 T olive oil. Add and let go around 20 times. Add more water if needed, just so it comes together in a ball. Let it rest. Go for 20 more times around, I use the metal blade, then take it out to a floured surface and knead until it is elastic. Place in a bowl and cover with a damp towel (on the bowl surface, not the dough). I put it in the microwave to steer clear of drafts and dogs.
90 minutes. Punch down, roll several times and make a ball, putting flour underneath and atop the ball. Cover it with the bowl it rose in for 15 minutes then roll out.
My pizzas generally take 10 minutes, turning halfway, in a 425 degree oven. The dough should shrink back in the pan and the cheese should be bubbly.
We will miss my “big brother” as he leaves for new beginnings. I said recently that one gent who left was the son I never had, but this one kicks butt and takes names and will also be missed. Best wishes in the big wide world! Auntie Dee
Cooking with Dee 