Friday Night Pizza Night
Friday nights in our house are marked by homemade, usually, pizza and a movie. While we do not always agree on the movie, we do always agree on pizza. I've been on the hunt for years for pizza dough that does not require preparation more than a few hours ahead of time because even though pizza night is every Friday, I cannot get my life in order enough to prepare ahead of time for it.
I have been cooking a ton out of Tieghan Gerard's new book, Super Simple over the past 8 weeks and am in LOVE with everything that I have cooked. Most notably has been the No-Kneed Pizza dough. So simple that my husband has successfully made it a handful of times and is touting it's wonders to all who will listen.
For some perspective I left him a box of brownie mix that I sell at the store to make with our son one day when I went into the shop in late March. The brownies were so hard I could not bite into them. He baked them until a toothpick came out clean, a no-no for fudgy brownies. He redeemed himself the next week when he made his mother's recipe and they were phenomenal.
I got super fancy with this pizza and used some cherry tomatoes that had been on my counter for maybe a week, burrata that expired three days before, and prosciutto that had an expiration date of that day. I tell you this only to say this was a clean out the fridge pizza, not an attempt at gastronomical excellence.
Ok, ok to the recipe we go!
No-Kneed Pizza Dough
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons SAF Instant Yeast
- 2 teaspoons kosher salt
- 1 12-oz beer (any kind)
- 1 tablespoon olive oil
In a large bowl, combine flour, yeast, and salt. Add in beer and olive oil and mix with a wooden spoon.
Cover with plastic wrap and let rise at room temperature for 1-2 hours or until doubled in size.
Preheat your oven to 450 degrees, and if you have a pizza stone don't forget to put it in before you heat up that oven!
Ok - this is where the official recipe stops and mine begins.
Fancy Fridge Pizza
Ingredients
- pizza dough
- olive oil
- 1/3 shredded mozzarella
- cherry tomatoes, one small container
- burrata, 1-2 balls
- 4-5 slices of prosciutto
The dough is enough for two pizzas so divide it into two balls. Depending on how many people you are serving you can use both, and make two pies, or put the second half in the refrigerator and use it another night. My family of three has more than enough with one pie and a salad for dinner.
Flour your countertop and turn the dough out of the bowl. Divide into two pieces.
If using a pizza stone cornmeal your pizza peel, if you do not have one don't worry, and baking sheet will do. You can cornmeal it, or use parchment paper if you are averse to cornmeal.
Work the dough into whatever shape you are going for and place it on your peel, or baking sheet.
Drizzle with olive oil, and sprinkle with the mozzarella cheese. Slice up the cherry tomatoes until it is covered to your liking. I like a lot so I generally use a whole container, but if you prefer less do what feels good to you.
Cook in the oven for 10-15 minutes depending on the level of doneness you like on your pizza.
Remove from the oven and let cool for a few minutes.
Drain the water from your burrata and gently pull it apart over the pizza spreading it evenly as you go. Again, you can use one or two balls here depending on your burrata commitment level.
Tear the prosciutto into two or three pieces per slice and divide evenly over the pie.
Voila! You are finished, cut it up and enjoy with a simply dressed side salad. I prefer some good olive oil, a generous squeeze of 1/2 a lemon, and a generous, and I mean generous, pinch of oregano tossed with local greens.
xoxo - Kohli
