Friday Night Pizza

20171117_172556_resizedAround here if we are home.. Friday is Pizza night, everything from Frozen Grocery store to Take out to Fresh.  With  your Ankarsrum Mixer and the Vegetable Slicer attachment even your topping can be ready in no time.  A few minutes everything was sliced and cheese grated except some ham that I decided to add in the end.

Ankarsrum Mixer – Stainless Bowl and Scraper
-  Vegetable Slicer Attachment
Crust makes enough for 2 – 14 inch Pizzas
Time:  Mix crust at least 8 hrs ahead of time
Preheat oven with Stone in to 475 degrees before baking

For the crust:

  • 1 1/2 cup hot water
  • 1/2 can beer
  • 1/2 cup sour dough starter
  • 2 tsp salt
  • 1/4 cup vegetable oil
  • fresh ground flour approx 5 cups
    For pizza I usually have dough a bit firmer than for bread so flour will vary depending in the thickness of your starter. Just a touch sticky. Mix together the ingredients and knead on low for about 4 minutes. Place in a bowl and cover. Place in fridge till double in bulk at last 5 – 6 hrs to let that sourdough flavor come out.
    For toppings..use your imagination.  This one was quite simple. Here is where your vegetable slicer is just amazing.  In less than 3 minutes I had everything sliced. With the slicer I did the pepperoni, make sure it is a skinny stick so it fits in your shoot, or cut to fit, then I placed green onion and some olives below the peppers as you see in the picture. Works great as peppers push small things down and through. For the cheese I switched to the medium grater blade and again in no time all the cheese we needed.  If you notice a bit of ham.  I had a bit of leftover ham in the fridge so sliced a few pieces off and added this as well.  Made a sauce of some tomatoes, herbs and spices simmered and boiled down for about 45 minutes or simply add your favourite store bought sauce.

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  • Assembly:  Remove the dough from the fridge (I only made one so placed half the dough in a small container and froze for another day, not quite as nice and will need to thaw in fridge for at least a day but still better than store bought). Place your dough on a sheet of parchment paper and roll out. Now this is where you have 2 choices, either  assemble it on the parchment and slide onto your stone or do like I did and have everything from your sauce to toppings ready to go and open oven, quickly slide the rack with stone out most of the way and working quickly flip the dough onto the stone, pour on sauce then ham, pepperoni, olives, onions and then the cheese. Slide back into oven and bake till edges are crispy.  I like doing this as you can see by having that oven door open for a minute it makes the top element come on to reheat the oven resulting in a nicely browned top.  Now time to Enjoy!

 

 

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