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Cooking Class: Pizza and Focaccia (with recipes for pizza dough and sauce) Recipe
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Ingredients
- 3 1/2 cups (462 grams) King Arthur Bread Flour or Caputo "00"
- 1 1/4 cups (296 grams) water at room temp
- 1 teaspoon (3 grams) instant or active yeast
- 1 1/4 teaspoon (10 grams) salt
- olive oil
- Chris French's Pizza Sauce
- (using dry herbs avoids the extra water in fresh herbs which may make the sauce watery)
- Ingredients:
- 1 28-ounce can San Marzano tomatoes (Chef prefers Cento brand)
- 2 tablespoons garlic powder
- 1 tablespoon parsley flakes
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon marjoram
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons either red wine vinegar or lemon juice
- 1/2 - 1 teaspoon salt (to taste)
View Full Recipe at A Couple in the Kitchen
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%20as%20well%20as%20more%20focaccia%20than%20we%20knew%20what%20to%20do%20with!%3C/p%3E%3Cp%3EHere's%20what%20we%20learned%20about%20pizza%20making:%20First%20of%20all,%20the%20type%20of%20flour%20does%20matter.%20Chef%20Chris%20suggested%20using%20either%20King%20Arthur%20Bread%20Flour,%20or%20Caputo%20%2200%22%20flour,%20and%20had%20us%20make%20a%20batch%20of%20dough%20with%20each.%20We%20found%20both%20resulted%20in%20a%20flavorful%20dough%20that%20was%20crisp%20and%20blistery%20on%20the%20outside,%20and%20perfectly%20chewy%20on%20the%20inside.%20Since%20we%20can%20readily%20find%20King%20Arthur%20at%20the%20grocery%20store,%20that%20has%20become%20our%20go-to%20flour.%20Secondly,%20San%20Marzano%20tomatoes,%20even%20in%20a%20can,%20make%20a%20fantastic%20no-cook%20pizza%20sauce.%20Just%20a%20few%20additional%20ingredients%20from%20the%20spice%20rack%20is%20all%20you%20need%20to%20transform%20a%20can%20of%20tomatoes%20into%20an%20easy,%20zesty%20sauce.%20Thirdly,%20brown%20rice%20flour%20is%20an%20excellent%20choice%20for%20dusting%20your%20surface/pizza%20peel%20as%20it%20doesn't%20burn.%20And%20finally,%20a%20really%20hot%20pizza%20stone%20inside%20a%20really%20hot%20oven%20will%20give%20you%20the%20best%20results.%20Heat%20the%20stone%20at%20500%20degrees%20for%20about%2045%20minutes%20before%20putting%20your%20pizza%20on%20it,%20then%20bake%20your%20pizza%20on%20it,%20also%20at%20500%20degrees.%3C/p%3E%3Cp%3ESomething%20we%20already%20knew,%20but%20it%20was%20nice%20to%20be%20reminded%20about:%20Creativity%20is%20key%20to%20pizza%20topping.%20Savory?%20Sure%20-%20cheese,%20meats,%20spices,%20vegetables,%20herbs%20-%20anything%20can%20top%20a%20pizza!%20A%20touch%20of%20fennel%20powder%20recreated%20the%20flavor%20of%20sausage%20without%20the%20meat.%20We%20even%20made%20a%20peach%20pizza%20with%20a%20marscapone%20cheese%20that%20would%20make%20for%20a%20crowd-pleasing%20dessert.%3C/p%3E%3Cp%3EAdmittedly,%20the%20pizza%20making%20took%20up%20most%20of%20the%20time%20allotted%20to%20the%20course,%20but%20Chris%20had%20made%20the%20focaccia%20dough%20ahead%20of%20time%20(giving%20us%20the%20recipe%20in%20our%20packets)%20and%20we%20simply%20spread%20the%20dough%20on%20large%20baking%20sheets%20and%20allowed%20it%20to%20rise%20before%20we%20topped%20it%20with%20truffle%20oil,%20chopped%20rosemary,%20caramelized%20onions,%20grated%20parmesan%20cheese,%20and%20a%20little%20salt%20and%20pepper.%20Watching%20sheet%20upon%20sheet%20of%20golden%20brown%20tastiness%20cook%20in%20the%20industrial%20oven%20was%20almost%20as%20fun%20as%20using%20the%20pizza%20peel!%3C/p%3E%3Cp%3EChris%20French's%20Pizza%20Dough%3C/p%3E%3Cp%3E(cold%20fermented%20means%20it%20must%20be%20made%20at%20least%20one%20day%20ahead;%20makes%203%20pizzas)%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3ELightly%20blend%20or%20process%20the%20tomatoes%20into%20a%20coarse%20texture.%20Remove%20the%20tomatoes%20from%20the%20blender%20and%20combine%20with%20all%20of%20the%20remaining%20ingredients,%20adjusting%20the%20salt%20to%20taste.%20Allow%20the%20sauce%20to%20stand%20overnight%20in%20the%20refrigerator%20so%20that%20it%20can%20tighten%20up%20slightly.%20If%20sauce%20is%20too%20watery%20it%20can%20be%20strained%20and%20dried%20out%20by%20using%20a%20doubled%20cheese%20cloth%20and%20colander.%3C/p%3E%3Cp%3ESpecial%20thanks%20to%20Chef%20Chris%20French%20for%20the%20amazing%20class%20and%20permission%20to%20use%20his%20recipes%20here.%3C/p%3E){kind=link}