Tuesday, June 23, 2009

The last of this batch of ABin5.....pizza!

The other night one son and myself were alone, we were watching movies, and it was pouring rain outside(what else is new here in New Jersey!) I figured why not just make a pizza out of the rest of the dough. I had some homemade San Marzano tomato basil sauce on hand....two kinds of mozzarella...one freshly made and purchased that day at the farmers market. So I figured we would experiment. We decided to go for a Sicilian style pizza...one that is thick and made in a pan rather then on a stone...the experiment worked well. The dough was so easy to handle...I will most definitely do it again....one half of the pie was a simple Margarita and the other some sausage that I had leftover and some shredded mozzarella...both were really nice. The Margarita was my favorite. I strongly advise that if you make this...watch your pizza carefully...I got kind of involved in a movie and well... could have taken this pizza out of the oven a little bit sooner. The topping got a little brown for pictures...but it was delicious anyway!
I love this bread dough...I have another batch rising in the fridge right now!

I spread out the dough by hand on a half sheet pan lined with parchment. I sprinkled a little bit of cornmeal underneath the dough and spread a bit of olive oil and fresh garlic over top of the dough. I let it rest for 40 minutes while the oven was heating to 450*. The dough was very relaxed and spread out very easily.
The sauce spread on the dough after the rest....

Fresh Mozzarella and basil added to one side....

Sliced cooked sweet Italian sausage, mozzarella and basil to the other side...

Pizza Duo...


  1. it's been raining nonstop here in Boston too. I love that you hand-stretched your pizza dough! I hand-stretch mine, because I don't have a rolling pin! Anyway, looks delicious.

    I have a question... I notice you baked your pizza on a baking sheet and not a pizza stone. Are you still able to achieve a crispy crust? I lost my pizza stone in a recent move, and I always get not-crispy-enough crusts on a baking sheet.

  2. Hi Christina...I usually bake my pizzas on a baking stone. But this was a huge pizza(the size of a half sheet pan),almost like a focaccia , and I used the Artisan Bread in 5 minutes a day dough. The bottom was very crisp...this was a Sicilian Pizza, on the thick side.
    I would definitely get yourself a new baking stone for the those thin pizzas...I also bake pizza in the summer right on the grill.
    I never use a rolling pin for pizza either.
    Thanks for stopping by!

  3. It looks FABULOUS. And I just ate!

  4. Your bread posts are fantastic and just what I've been looking for. I'm just getting into the bread baking and pizza making way of life. You make it look so easy. I've never been a good bread baker, but I'm determined to learn.

    Just bought a pizza peel so hopefully won't flip another one over in my oven as I try to put it on the pizza stone. Not pretty.

  5. Cathy...the key for me is cornmeal underneath the dough...they act like little ball bearings and help you slide the dough right onto the stone.
    There is a little trick of the wrist, kind of shaking it ever so slightly back and forth so you know the dough is going to move. Does that make sense? The other thing is not to have too much in the way of toppings if you are using the peel and stone. Believe me years ago when I got my peel and stone I had a few disasters and put the peel away for a long, long time...just takes a little practice...make sure the dough is moving before you try to put it in the oven!
    Good luck! I am looking forward to your nailing it....I know you will!