My recent adventures in pizza began last week, when I had a few people over for pizza before heading to the Beach House concert. Although I made many delicious pizzas, given that I was hosting people, I didn’t have time to take any pictures for the blog! Fortunately I had a bunch of dough leftover, and some free time, so I went about making some more delicious pizza for the blog.
Along with my insatiable desire for pizza, these posts were also motivated by my insatiable desire for food props and new photography equipment. Having recently picked up a new light for photo/video, as well as some new props, I had to test everything out. Wanting to try out a couple different styles, I went about making three different pizzas, for three different styles of photo, all of which I am very happy with! Not to mention, the light worked great, and the props looked lovely.
Now let’s get to the important part, pizza!
Rustic Italian Pizza
- No-knead dough - makes 3 10-12 inch pizzas
- 500 grams 3 3/4 cups all purpose flour
- 2 tsp salt
- 1/4 tsp active dry yeast
- 11/2 cups water
- 2 Italian sausage cooked
- 2-3 slices Bacon cooked & chopped
- 3-4 tbsp pizza sauce
- 1/3 cup mozzarella cheese
- 1/3 cup cheddar cheese
- 4 brussel sprouts thinly sliced
- 1 carrot shaved into ribbons
- 1/4 of a large red onion sliced
- 1 to mato sliced, seeds removed
- 2 cloves garlic minced
- 1/2 tbsp dried oregano
- Red wine vinegar
- Olive oil
- No-Knead Dough
- Combine dry ingredients in a mixing bowl, slowly add the water, whisking until ingredients are well combined.
- Gently mix the dough with your hands until a ball is formed.
- Cover bowl with plastic wrap, allowing the dough to rest at room temperature for around 18 hours, or until roughly doubled in size.
- Once dough has rested, cut into three portions. On a floured worked surface, gather four corners to the center of the dough, creating four folds.
- Place seam side down, gently form dough into a ball, dust with flour, wrap in plastic, or cover with damp towel and let rest for 1 hour. If storing in the fridge, lightly coat ball of dough with oil, and wrap in plastic wrap, taking dough out of the fridge at least an hour before using for pizza.
- Before cooking the pizza, turn oven to its hottest setting (~500F), allowing to preheat for one hour. If using a pizza stone, place it in the oven before preheating.
- To form the discs, flour whatever surface you will be transferring the pizza into the oven with (I use a large pizza paddle).
- Using the back of your hands, gently stretch the dough into 10-12 inch discs.
- Place toppings on pizza.
- If using pizza stone, place pizza on the stone, turning the oven to broil, and cook for 5-7 minutes until pizza is cooked to your liking.
- If you don't have a pizza stone, place pizza on a floured baking sheet, cooking for about 10 minutes on the ovens hottest setting.
- In a bowl, combine sliced brussel sprouts, ribbons of carrot, red onion, oregano and garlic. Drizzle with olive oil and a bit of red wine vinaigrette, followed by salt & pepper to taste, toss to coat.
- Once pizza dough is formed, spread on an even coating of pizza sauce, followed by chopped bacon, along with a little bit of cheddar and mozzarella cheese.
- Spread brussel sprouts, onion, and garlic mixture onto pizza.
- Top with sliced Italian sausage, tomato, and the rest of the cheese.
- Bake according to directions above.
- Slice, serve, and enjoy!
Overtaken with pizza cravings, I was unable to get through this whole post without running to the fridge, so I am currently eating these leftovers, grateful I didn’t eat everything yesterday. Isn’t blogging about pizza, while eating said pizza, the best way to blog anyways?