One of my indispensible tools I cannot do without in the kitchen is the hand grater. I use it for grating garlic, ginger, citrus, chocolate & Parmesan cheese. Friday night is pizza night. And who doesn’t like it? I started making it once my partner moved in with me during our time in art school. I have a special ingredient that I discovered from an Italian chef. Here’s my Friday Night Pizza recipe. Bon Appetit!
Le Pizza Dough
1C. Semolina Flour (the special ingredient!)
1C. Whole Wheat Flour
1C. White Flour.
1C. water 110F (1/2 t of yeast + 1 t of sugar mixed in water)
¼ t of salt
Mix dry ingredients together add in water mixture. I use a kitchen aid blender because it’s faster. You can also knead it by hand but it will take longer. The dough should form a nice slightly sticky & moist ball. It should hold it’s shape. Place in an oiled bowl. I use olive oil which prevents it from sticking. Put plastic wrap or wet towel over and place into the oven with light on. Place a cup of very hot water next to bowl for two hours. While the dough is rising make the sauce well before so it can have the time to sit.
The Tomato Sauce
1 small can of tomato paste.
7 cloves of grated garlic (a metal grater is recommended)
2T Olive Oil
10 squirts of Tabasco Sauce
1/3 C of Oregano
1T Red Wine Vinegar
Combine ingredients and set aside while the dough is rising. This is a good time to enjoy a glass of wine or two!
After two hours, it’s time to assemble your pizza. Warm your oven to 475F. Sprinkle enough cornmeal (about 2-3 T) on a baking sheet. Spread dough out and stretch it over your baking sheet. I use a 10 X 15 inch rectangular baking sheet. Spread sauce over the dough. I use two types of grated cheese, usually old cheddar and Friulano. My favorite toppings are bacon, olives, cooked chicken, zucchini, and mushrooms. Place in the oven for about 14 minutes. Afterwards, put on to the top grill and turn the oven to broil until it’s golden and crispy. You will have to watch it from burning.
Let it cool 5 minutes or you’ll burn the roof of your mouth because I've already experienced that!