Here’s the latest Le Creuset technique video: pizza. So easy and delicious. Make a big batch of dough ahead of time, then portion it and freeze it so you can make pizza whenever the whim strikes! (Note: technique begins at 1:11 of the video.)
And even better, Le Creuset is giving away three—count ’em, THREE!—of these pans! To enter you need to leave a comment with your most original idea for homemade pizza, or tell me your favorite pizza to make at home, or the one, after watching the video, you most want to try. Right this minute I’m hankering for a bacon and egg pizza! (Be sure to leave an email that works so I can contact you; U.S. entries only, alas.)
And here’s the link to the potluck entry page.
All the technique videos are archived on the Le Creuset site here.
- 1 recipe bread dough from Ruhlman’s Twenty (see below)
- 2 plum tomatoes, stem ends removed, cut into ¼-inch slices and salted
- 8 ounces grated mozzarella
- ½ cup basil chiffonade
- tomato sauce (see below)
- 2 ounces sliced salami
- Put your pan into the oven and preheat the oven to 450°F/232°C 30 to 40 minutes before making the pizza.
- After the dough has risen, re-knead it and divide it into two or three equal pieces (two will give you a thicker crust). Shape each into a disc and wrap and freeze any dough you won’t be using.
- Stretch or roll one piece of dough into a 6-inch disc, cover with a towel, and let rest for 10 minutes more.
- Stretch or roll it into a 12-inch thin pizza crust.
- Remove the pan from the oven and put your dough into it, spreading it out if necessary so that it covers the bottom of the pan.
- For the first pizza, pizza margherita, spread the sliced tomatoes across the dough, leaving a 1-inch rim. Cover with half of the mozzarella.
- Return the pan to the oven, reduce the heat to 375°F/190°C, and cook until the dough is cooked and the cheese is melted, 20 to 30 minutes. Remove the pizza to a cutting board and top with the basil. Cut into four to six pieces.
- For the second pizza, salami pizza, spread 2 to 4 ounces of tomato sauce on the dough when it’s in the pan, leaving a 1-inch rim. Spread most of the remaining cheese over the sauce. Cover the cheese with the salami. Sprinkle with the rest of the cheese.
- Return the pan to the oven, reduce the heat to 375°F/190°C, and cook until the dough is cooked and the cheese is melted, 20 to 30 minutes. Remove the pizza to a cutting board. Cut into four to six pieces.
Makes two pizzas; each pizza serves two
- 4 cups flour
- 1½ cups water
- 1 teaspoon active dry yeast
- 2 teaspoons kosher salt or coarse sea salt
- Combine the flour, water, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and elastic, 5 to 10 minutes. Depending on the size of the bowl, you may need to stop the mixer and remove the dough from the dough hook if the dough is not developing thoroughly. When the dough looks smooth, cut off a piece and stretch it. If it stretches to the point of transparency, it’s mixed enough. If not, continue mixing until it will.
- Remove the bowl from the mixer and cover it with a pot lid or plastic wrap. Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, 2 to 4 hours.
- Turn the dough out onto a work surface and knead it to release the gas and redistribute the yeast. Cut the dough in 2 pieces and press each half into a disk. Cover the disks with a towel and allow to stand for about 15 minutes.
- 1 Spanish onion, diced
- 2 tablespoons butter
- kosher salt
- 1 (28-ounce can) whole peeled tomatoes or 2 pounds Roma tomatoes
- 1 bunch fresh oregano or 1 tablespoon good-quality dried oregano
- 2 bay leaves
- 1 tablespoon fish sauce
- Sauté the onion in the butter over medium heat until translucent, hitting it with a four-finger pinch of salt as you to.
- Puree the tomatoes using a blender (if using fresh tomatoes, roast them at 425°F/218°C for 20 minutes). You can puree them in the can using a hand blender if you first pour some of the tomato juice into the pan with the onions.
- Add the tomatoes to the onions and bring to a simmer. Reduce the heat to low and cook for 1 hour. Add any or all of the optional aromatics.
- Remove the oregano stems and/or bay leaves before using.
Makes about 2½ cups of sauce
If you liked this post, take a look at these links:
- My recent Le Creuset posts on the mini-cocotte: baked eggs, seafood terrine, pan-frying: fried chicken, and the croque madame.
- An interesting post on a pizza snob’s view on toppings.
- Here are seven different types of pizza from around the world.
- Check out these terrible pizza toppings … well, maybe.
© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.