Virtual pizza party
Pizza is inherently social. Jeff Bezos defined Amazon’s entire org structure around the “two pizza rule” — no team should be so large that it cannot be fed by two pizzas. I am glad I do not work at Amazon because under this rule, I would only work with 1-3 other people. Let’s be honest, sometimes I’d just be working solo.
That’s because my homemade pizza is delicious! It has a thin, cracker-like crust dusted with cornmeal that makes it feel airy and light, while still having enough chew from the cheese and sauce to be substantial. It’s relatively quick to make (for pizza), and does not require any special equipment. I also top it with the world’s best topping — La Quercia Prosciutto Americano (available online and in grocery stores). Made in Iowa by the incomparable Eckhouse family and their team, it has the most delicious fat and flavor that gives a huge pop of umami to your pizza.
Anyway, back to the pizza. Since we can’t have an IRL pizza party right now, my family had a virtual one this week. We laughed. We “toured” my brother and his girlfriend’s new apartment. And I rolled out dough and popped two pizzas in the oven. If you don’t want to eat two pizzas right away (or be tempted by leftovers), freeze one of the dough balls, and refrigerate your extra sauce. The dough will keep indefinitely and the sauce will keep for at least a week. For those looking to feast, open a bottle of red wine and call your favorite folks on the conferencing app of your choice.
Homing with the homies
RECIPE - Dough is tweaked from Epicurious; sauce and construction are Carolyn originals. Makes two pizzas.
INGREDIENTS
Dough
3/4 cup water
1 envelope active dry yeast
2 cups (or more) all purpose flour
2 teaspoons sugar
3/4 teaspoon salt
3 tablespoons olive oil
~2 tablespoons of cornmeal (for sprinkling on the pan)
Sauce
1 15 oz can of crushed tomatoes
1 medium-sized onion
2-5 cloves of garlic (to taste)
1 teaspoon sugar
Kosher salt to taste (~1/2 teaspoon)
~1/2 cup red wine
Olive oil
Pepper
Toppings
Sliced mozzarella (~3/4 8 oz log per pizza, or get one 16 oz log)
6 oz shredded three cheese blend (Parmesan, Romano, Asiago)
1 package La Quercia Prosciutto Americano
Fresh basil leaves
Kosher salt (optional)
Salad
Add if you wish to feel virtuous / eat less pizza in one sitting
INSTRUCTIONS
Pre-heat oven to 450 degrees F. Start with the dough. Measure water into a small bowl and add 1 teaspoon of sugar. Microwave water for 30 seconds. Stir water gently to be sure sugar has dissolved (the sugar will activate the yeast). Sprinkle on yeast and let it stand until it is, magically foamy and smells like a bready wonderland, about 5 minutes.
It’s allliiiiiiiiiive
In large, opaque bowl, add 2 cups flour, sugar, salt, and oil. Add yeast mixture and stir with a spoon (or your hands) until dough forms a sticky ball. Divide the ball in half and knead each one about 1 minute, either in the palms of your hands or on a lightly floured surface. Pour some olive oil into your bowl and roll the dough balls around until they and all parts of the inside of the bowl where the balls will touch as they double in size are coated in olive oil. Cover bowl with a towel, and put it in a warm, draft-free area (I like the top of the stove, which is pre-heating) until doubled in volume, about 1 hour.
Small, oily balls. What…? Stop looking that way.
Use the time while the dough is rising to make your sauce. Turn heat on medium, and add a nice gulp of olive oil to a deep sauce pan. Dice your onion into small pieces and sauté in oil, dice garlic small and add to the sauté. Sprinkle kosher salt to taste. Once onions and garlic have started to caramelize and turn brown, add crushed tomatoes. Add sugar. Stir and allow to reduce slightly. Add wine to taste and allow to reduce (sauce should stop smelling primarily like wine). Note — you do not need to use good wine here. I keep whatever bottles we haven’t finished hanging around for occasions just such as these. Crack in some fresh ground pepper. Keep tasting the sauce until you’re satisfied that the flavors are bright yet balanced. It should taste like something you wouldn’t mind eating on its own (though you won’t).
Lightly sprinkle cornmeal on two cookie sheets. This will prevent the dough from sticking to the pan and is the “secret” ingredient to textural interest and lightness throughout the pizza.
Is it a Jackson Pollock or is it your dinner? You decide!
Get ready to roll out your dough. Heavily sprinkle flour on a cutting board and all over your rolling pin (or full wine bottle, which is what I use). Roll out the dough until it is the size of a cookie sheet. Flip the dough and re-flour your cutting board and “rolling pin” as much as needed to make sure it doesn’t stick. Transfer to sheet and roll out the second dough. Transfer that dough to the sheet. Dance to Rollout (My Business). You deserve it.
Use a tablespoon to scoop sauce and spread it across the dough. Note — do not be too heavy handed here or do this step ahead of time or your pizzas will get soggy.
Like many things, pizzas are best when they are saucy, but not too saucy.
Top dough with mozzarella slices and sprinkle three cheese blend into crevasses. Drape with prosciutto.
Prosciutto drapes are my favorite drapes.
Pop into the oven and set timer for 20 min. Check pizza and pull out or add more time as needed until pizza is the golden brown on top that you desire. Remove pizza from oven and sprinkle on fresh basil. Very lightly sprinkle some kosher salt (optional). Use two spatulas, one at the “head” of the pizza and one at the “foot” to gently remove pizza from the pan and onto a cutting board. Use an impressively large knife to slice. Eat until your “two pizza team” is satisfied.
If you slice a pizza with a chef’s knife, then you must be a chef. I think that’s how it works.
Pizzas are mandatory. Salad is optional.
