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Midnight Pizza zine with Oliver of the Sky
New 32 page zine with the
Oliver of the Sky, featuring drawings, collages, collaborative negotiations and friendly poachings.
B/w photocopy with colour cover, stitched bind, strict edition of 45. Published with love in Aotearoa New Zealand. €6 (shipping included)
Northern hemisphere ordering click here
Southern hemisphere ordering click here
Pizza with a homemade crust and sauce recipe inspired by Jane Doerfer's "Going Solo in the Kitchen."
Crust:
Mix 3 tbsp of warm water, 3 tbsp of milk, 1 1/4 tsp of yeast, and 1/2 tsp of honey. Let sit for a few minutes, then add:
- 3/4 cup of bread flour
- 1/2 tsp. of salt
- 1 tbsp of oil
- 2 tbsp of corn meal
Knead for 5 minutes on a floured surface, let rise for 30 minutes, punch down, let sit for 5 more minutes, then roll out on a corn meal covered tray.
Sauce:
1 1/2 cups of diced tomatoes
2 tbsp of oil
Assorted spices
Heat in a saucepan over medium heat for 8 minutes, stirring often. Turn down heat and mix in other stuff. I added minced garlic, salt, pepper and paprika.
Let cool slightly, then spread on pizza dough, along with any veggies. Let bake in the oven at 425F for 10 minutes, add cheese/meats (so they don't burn from too much exposure), then put back in oven for 5 minutes.
Made this from scratch. Experimenting with my food processor. Wary of that particular gadget. But it came out great. Froze the leftovers and those reheated just fine. Discovered it's the yeast that gives that "oooooh! pizza!!!" smell. Mmmmmm.
How do you clean a pizza stone?? Been just scrubbing it with water. No instructions on the box. Ah well. It works.
Pizza experiments are a good way to use up string cheese you forgot about just before the expiration date. No waste.
I used a blob of dough from my No Knead Cornbread dough. Topped it with drained Hatch brand Diced Tomatoes & Green Chilies. Placed some Cheddar Cheese and topped that with some Mozzarella. Baked for 7 minutes at 500° F.
So because Children's Day isn't just for little kids, we took our class to our favourite Pizza eatery.
Dough Recipe:
1 package active dry yeast (about 2 tsp)
1 teaspoon sugar
1 cup warm water
1/2 tablespoon salt
Extra-virgin olive oil
3 cups all purpose flour
Pizza Stone
Pizza Paddle
In a bowl, combine sugar, yeast, and warm water, stir until dissolved and let sit for 10 minutes. Add salt and 2 tablespoons olive oil and stir together. Begin adding flour a little at a time until the dough comes together ( you might have about a quarter cup left over, use for dusting board and pizza paddle) Knead dough then form it into a sphere and roll in around in a lightly oiled large bowl, cover bowl and let it rise to double its size for one hour. Preheat oven and pizza stone to 450* F.
Once the dough is domed and spongy, turn it out onto a lightly floured surface. Roll and stretch the dough into a cylinder and divide into 2 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
Stretch them out into circles of desired thickness and brush with olive oil and add toppings. Carefully slide pizza onto hot pizza stone and bake for 9-12 minutes.
Delicous Margherita Pizza-- Yellow tomatoes, Roma tomatoes, fresh basil, olive oil, mozzarella and parmesan. It was so good and I will definitely be making pizza with this dough recipe again.
fiive cheese pizza with garden fresh tomatoes, pepper, crimini mushrooms, black olives, pepperoni, and fresh herbs.