Name one of your friends that doesn’t love pizza.
If there is pizza, it will be eaten. Full disclosure: years ago I was told I’m sensitive to lactose. Not full-on intolerant, but I should proceed with caution before taking down the entire cheese wheel. That hasn’t stopped me from ingesting the Italian precursor to tostadas.
There was a dearth of holiday plans for NYE this year. So, my girlfriend and I invited friends to her casa for some drinks and dinner before going out. Grappling over what to make to feed our friends, we landed on pizzas since we thought it would be the easiest and least time consuming.
The below pizzas–I don’t like calling them pies–were made off the dough recipe in Bon Appetit’s October issue. Their sauce is also a winner with anchovies as the secret flavor punch.
- 1 envelope active dry yeast (about 2¼ tsp.)
- 2 tablespoons plus ½ cup olive oil, plus more for bowl
- 2 teaspoons kosher salt
- 4 cups all-purpose flour, divided, plus more for surface
I have long avoided making legit, homemade dough mostly because when I want pizza I can’t wait 4 hours or definitely not 24 hours for dough to rise. Having made this dough twice in the past 5 days, I can vouch that it is doable to make your own pizza and stop relying on delivery or a frozen pizza.
This dough does take a full day to develop its flavors, BUT it only takes about 15 minutes to make. The rest of the time it sits in the fridge. In that time, you could clear your freezer of frozen pizzas bought in moments of weakness. You can also make a double batch of dough and freeze one for a later date.
- Use a Kitchen Aid if you have one. It makes this insanely easy.
- Make a double batch.
- Be sure to oil the bowl and coat the entire ball of dough before refrigeration (flip it over once the bottom is coated).
- Get creative.
- My pizzas only took about 15 minutes instead of the recommended 20-30. So, watch them closely.
Once the dough is done with its day spa in the cooler, you need to get it back to room temperature before trying to stretch it onto a pan. This took at least 30-45 minutes for my double batch of dough. From then on it’s up to you to twirl your mustache and top it with your favorite veggies and meats. I learned one thing when asking for input before topping: a lot of people hate mushrooms.
We made three pizzas on NYE with variations on the below toppings:
- Red bell pepper
- Italian Sausage
- Hot Capicola
- Cherry tomatoes
- Fresh basil
Endless possibilities await.
What are your favorite toppings?