Sunday Pizza: Every week I share with you the ingredients I used for my Sunday night pizza, a tradition in our home.
Our Sunday Pizzas are getting better and better. The latest one was one of the top pizzas we made at home. And the curious part is: we didn’t choose the toppings in advance. It was already sunday afternoon when we realized we had not planned our pizza for the night.
Some people say sometimes the best plan is not having any plan and I don’t think I can disagree on that anymore. We looked in our fridge and saw what we had so we could figure out how to complement the ingredients.
Actually that’s a good way to start any cooking plan: looking at what we already have before going shopping.
So the week’s toppings were:
- Tomato sauce (as usual)
- Roasted Mushrooms (the one we always have at home)
- Yellow Bell Pepper
That’s it! For the crust I followed the same recipe I do every Sunday:
Quick and Easy Pizza Dough
- 2/3 cup warm water 110°F
- 1/4 ounce active dry yeast not rapid rise; 2 1/4 teaspoons
- 1 teaspoon sugar
- 1 3/4 cups unbleached all-purpose flour plus more for dusting
- 1 1/4 teaspoons kosher salt
- 1 tablespoon extra-virgin olive oil plus more for brushing
Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface.
Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 30 to 45 minutes.
To use it: open the dough on a non-stick surface. Pinch it with a fork to prevent it from inflating in the oven. Bake for 10 minutes at 450ºF. After that you can fill it with the toppings you want and bake for 15 minutes.