Pizza

For much of Don’t Worry, He Won’t Get Far on Foot  Joaquin Phoenix’s John Callahan doesn’t seem to really care about anything.  He’s spends a lot of time scrounging for liquor or yelling at passersby.   His house is a mess, with scattered pizza boxes everywhere.  This recipe is for a much better pizza.  You can have as much as you want without any telltale boxes laying around.

 

Yields4 Servings

Pizza Dough
 20 oz Bread Flour, preferrably Italian-style "OO"
 4 tsp Kosher Salt
 2 tsp Yeast, Instant
 13 oz Water
Pizza
 14 oz San Marzano Tomatoes, canned
 1 lb Mozzarella cheese, shredded
 6 oz Parmesan Cheese, grated
 24 Basil, leaves, fresh
 ¼ cup Olive Oil
 12 oz Pepperoni, sliced
 1 Black Olives, can, sliced

Pizza Dough
1

Combine flour, salt, and yeast in a large bowl and whisk until homogeneous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.

2

Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Pizza
3

Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes.

4

Drain the tomatoes and crush by hand in a bowl to make the sauce.

5

When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

6

Preheat broiler to high. Spread a thin layer of olive oil over the dough. Spread thin layer of sauce over pizza, followed by 1/4 of mozzarella. Spread 1/4 of the pepperoni slices, 1/4 of the olives, and 1/4 of Parmesan evenly over pizza. Sprinkle lightly with salt, add 6 basil leaves.

7

Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Slice and serve immediately. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

8

Repeat steps 5 through 7 for remaining pizzas.

9

NOTE: You can also use a wood fired pizza oven, if you have access to one. Follow the heating directions for your pizza oven.

Ingredients

Pizza Dough
 20 oz Bread Flour, preferrably Italian-style "OO"
 4 tsp Kosher Salt
 2 tsp Yeast, Instant
 13 oz Water
Pizza
 14 oz San Marzano Tomatoes, canned
 1 lb Mozzarella cheese, shredded
 6 oz Parmesan Cheese, grated
 24 Basil, leaves, fresh
 ¼ cup Olive Oil
 12 oz Pepperoni, sliced
 1 Black Olives, can, sliced

Directions

Pizza Dough
1

Combine flour, salt, and yeast in a large bowl and whisk until homogeneous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.

2

Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Pizza
3

Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes.

4

Drain the tomatoes and crush by hand in a bowl to make the sauce.

5

When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

6

Preheat broiler to high. Spread a thin layer of olive oil over the dough. Spread thin layer of sauce over pizza, followed by 1/4 of mozzarella. Spread 1/4 of the pepperoni slices, 1/4 of the olives, and 1/4 of Parmesan evenly over pizza. Sprinkle lightly with salt, add 6 basil leaves.

7

Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Slice and serve immediately. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

8

Repeat steps 5 through 7 for remaining pizzas.

9

NOTE: You can also use a wood fired pizza oven, if you have access to one. Follow the heating directions for your pizza oven.

Pizza

 

(Photography by: Mark Farinholt)

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