It won't have the wonderful elasticity that some of the best pizza doughs have, but if you like a light and crispy crust, you should be able to nail a tasty outcome in 2 attempts or less.The below ingredients should feed 2-3 people. I doubled and made two batches of the dough for 4 people; this yielded one large pizza, and two smaller (this was dictated by my cast iron pan options).
Prepare Your Sauce
Empty Chopped Tomatoes into a blender. Use one with a flavour if you like (garlic or chilli) but choose what you like. Roughly chop 1-2 cloves of garlic. Deseed a fresh chilli and roughly chop. Throw the garlic, chilli and basil into the blender with the canned tomatoes; add a swig of balsamic for taste, plus a drizzle of olive oil.
Make Your Dough
This is the easiest dough I've ever made! Measure 1 cup of self-rising flour (MUST BE SELF-RISING, NO SUBSTITUTES) into your food processor. Add 1/2 cup of water, a drizzle of olive oil, and a pinch of salt. Pulse. The goal is to work toward a firmer, processor-formed ball. Do this by slowly adding more flour—I added as much as an additional 1/3 to 1/2 cup. In the end you want your dough to be somewhat wet and elastic, but not so wet that it's impossible to work it with a rolling pin.Once you have a satisfactory ball of dough, cover a dry surface with a layer of flour. Remove the dough from the processor and add remnants to your solid "baseball"; coat lightly with flour and roll into a flat, round piece with a rolling pin about 1 cm thick. Once you have a good thickness and large enough piece to fill an approximately 14-inch cast iron pan (or two smaller pans), fold your dough in half or quarters to easily transport to the WELL OILED (olive oil) pan. Unfold and spread/smooth slightly with your fingers if necessary.
Prepare Your Toppings
Before you start cooking your dough, you should have your sauce, cheese and toppings on hand. Have all your toppings chopped—I prepped bell peppers, zucchini, basil and thinly sliced dried salami. Use fresh mozzarella! It tastes better than the shredded stuff. Tear it into chunks beforehand.
"Fry"/Broil Your Dough
Now for the fun part! Turn the heat on high, and let your dough get crispy. Stand by with a spatula and lift the edges to make sure the bottom isn't burning (this is why coating the pan with olive oil is so important—you don't want the dough to stick to the bottom). You want it to get it crispy, but not charred. Let it go for 3 to 4 minutes, and once it's almost finished, spoon sauce in the center and spread. Remove from the heat entirely, and top with cheese and toppings.Now that your pizza is ready, place it under the broiler for another 4 minutes or so. Leave the oven light on and watch it. Remove when it looks good to you.
Hold off on the basil until the last second when you're about to remove the pizza from the broiler—that way the leaves will be warm and slightly cooked without being charred.Jamie added fennel seeds and freshly grated Parmesan to the top as well—I'm going to try next time, sounds delicious!
Enjoy. :) If you know of a good pizza dough recipe, please post below. I'm always looking for new ones
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (218g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 12 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1428.3mg||49 %|
|Potassium 249mg||7 %|
|Total Carbohydrate 87.5g||26 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 83.7g|
|Protein 11.8g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 417
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