We recently had another great cooking class at the store. Our friend and great teacher, Steve Boss taught us how to make pizza dough and pizza sauce as well as tricks for getting the best results. We also played around with lots of different topping ideas.
Steve spreads his “little bit longer sauce” over a partially baked crust…
Steve squeezing roasted garlic on a pizza crust…
Here is a pizza margherita (minus the fresh basil) hot out of the oven! The crust was nice and crispy, slightly charred underneath.
Boss Style Pizza:
makes 6, 10″ crusts
1 c. semolina flour
1 c. all-purpose flour
1 c. farro flour
1/2 packet of yeast (3.5 grams)
a big pinch of salt
1 1/2 c. warm water, between 120-130*F
In a large mixing bowl, mix together the dry ingredients. Add the water and using your hands or a polish dough whisk mix the dough until it gathers into a ball. Turn the dough out onto a floured work surface and knead until smooth, about 7-10 minutes.
Lightly oil a clean mixing bowl and place the ball of dough in it. Cover with a cloth at let it rise in a warm location for 1-2 hours.
When Steve is making pizza for a large group, he likes to pre bake the crusts. This is how he does it…
Divide the dough into six pieces and roll out on a lightly floured piece of parchment paper. Bake in a 450*F oven for 1-2 minutes, until the dough begins to rise. Let cool. If you are going to be using them the same day, set them aside in a stack leaving the parchement between each crust. If you aren’t going to use them the same day, wrap them really well so they are airtight, they can be stored in the fridge for a couple of days or in the freezer for a few weeks.
Lightly pulse a 28 oz. can of San Marzano tomatoes. Add a little salt and a little sugar (if necessary.)
A Little Bit Longer Sauce:
Prepare the “Quick Sacue” and add:
1 Tbsp. salt packed capers, rinsed
1/4 c. grated parmesan
4 cloves roasted garlic
Simmer on low for about an hour.
To assemble the pizza:
Place a pre-baked crust on a pizza peel and rub a touch of olive oil on it, spread a thin layer of sauce on it, add topping of choice and cheese. Bake on a pre-heated pizza stone in an oven set as high as it can go. As every oven is different, I would recommend checking it after 5 minutes. Check the bottom of the crust to make sure it has some nice dark spots. Remove with pizza peel. Slice and serve.
-fresh arugula (after baking)
-capers and olives
-roasted garlic and rosemary
-feta, olives, and artichoke hearts
-roasted red peppers
-fresh basil (after baking)
– just tomato sauce (pizza marinara)