Monday, May 04, 2009
Pepperoni and Mushroom Pizza
Moe suggested that I make pizza on one of my days off this week. But just the mention of pizza had me thinking about it all day at work yesterday. So when I got home from work I offered Moe the option of pizza with the warning that he would have to wait a few hours to eat. He was okay with that, so, as soon as I walked in the door at 5:20 I got started on the dough. Doesn't take long to knead dough using the food processor.
TIP: Most Food Processors will knead up to 4 cups of flour and it only takes a minute or so. Just add 3 to 4 cups of flour to the bowl, a couple of teaspoons of yeast, salt, water and a little olive oil, and pulse. Usually 45 to 60 seconds is all that is needed for a perfect dough. Put the dough in an oiled container and cover. Leave to rise until doubled).
If I had had more time, I would have knocked the dough down after the first rise and let it rise again. Made the pizza sauce, cut up the pepperoni and sauted some mushrooms and then waited for the dough to rise. Dinner was served just a little after 8:00.
Other Pizza posts:
Pizza Night - Two Nights in a Row
Last of the Pizza Dough
Home Cookin Chapter: Recipes From Thibeault's Table
1 28 oz can quality Italian Tomatoes
2 cloves of garlic
2 to 3 Tablespoons olive oil
salt and pepper
Puree tomatoes with the minced garlic. Grind the fennel seeds. Add the seeds and the oregano, basil, and the olive oil and mix together. NOTE: I use a stick blender and blend all of these ingredients right in the can.