I am always on the hunt for the best pizza out there. Every time I travel I feel as if I have to taste the best pizza that respective city has to offer. Lately though I’ve been skipping my weekly tradition of ordering out pizza and have been making my own. I can make the crust as fat as I want, I can put on whatever toppings I please, and after the dough is made it only takes 10 minutes to bake in the oven. As it relates to toppings I like a little more authenticity added in, like a whole cracked egg, prosciutto ham, imported buffalo mozzarella, the list goes on. Once you start making pizzas at home, you will be amazed at how easy they are to make.
The most important part of the pizza is the dough. I was looking to change a few things up so I went with Bob’s Red Mill® Organic Whole Wheat Flour, and man was it good. Organic Whole Wheat Flour is 100% stone ground from certified organic, U.S.—grown hard red. Nothing is lost in the process of grinding the flour—one pound of wholesome whole wheat berries go into the mill, and one pound of nutritious whole wheat flour comes out. The bran, germ and endosperm of the wheat kernel are all included.
The dough freezes really well, so feel free to make a little extra by forming them into balls, coating in olive oil and putting them in a plastic bag into the freezer. I recommend using them within a few weeks of being put in the freezer. I also did something a little less American traditional and simply used crushed imported tomatoes as the sauce, all I did is season them up with salt and pepper. It was really simple and really dang good.
I can’t reiterate enough how fun it is to get creative with the toppings. GO to the grocery store and find out what’s on sale and what would be good on a pizza and give it a try.
A simple tomato, mozzarella, egg and basil pizza…
This beauty is loaded with tomato, mushrooms, mozzarella, Parmesan, prosciutto, egg and arugula.
- 3 cups of Bob’s Red Mill® Organic Whole Wheat Flour
- 1 cup of Semolina flour
- 1 teaspoon of salt
- 1½ teaspoons of active yeast
- 1½ teaspoons of sugar
- 2 tablespoons of olive oil
- 1 ¾ cups of luke warm water
- 1 cup of imported crushed tomatoes
- 1 thinly sliced buffalo mozzarella cheese ball
- 2 eggs
- 10 fresh basil leaves
- 5 slices of prosciutto ham
- ½ cup of shredded mozzarella cheese
- ½ cup of fresh arugula leaves
- ½ cup of sliced button mushrooms
- shaved Parmesan cheese
- Kosher salt and fresh cracked pepper to taste
- Preheat a pizza stone in the oven to 500°
- Dough: Add the flour, semolina, salt, yeast and sugar to a standing mixer with the hook attachment and mix together on low speed for 2 minutes.
- Next, drizzle in the olive oil and then slowly drizzle in the luke warm water until combined.
- Turn the speed to medium and knead for 5 to 7 minutes.
- Place the dough in a bowl coated with olive oil and wrapped in plastic wrap and keep in a warm place for 1 to 2 hours.
- Once the dough has doubled in size, cut it in half, dust a clean surface with some flour, and roll out each dough ball one at a time using your hands.
- Simple Pizza: Evenly spread ¼ cup of tomato sauce all around the pizza dough leaving 1 inch around the outside for the crust. Season with salt and pepper.
- Place 5 to 7 buffalo mozzarella slices all over the pizza, crack an egg in the center of the pizza and bake on a cornmeal dusted pizza stone for 10 minutes or until the cheese begins to brown. Finish the pizza with fresh basil leaves.
- Prosciutto Pizza: : Evenly spread ¼ cup of tomato sauce all around the pizza dough leaving 1 inch around the outside for the crust. Season with salt and pepper.
- Evenly sprinkle on the shredded mozzarella, 3 to 4 slices of the buffalo mozzarella and mushrooms, crack an egg in the center of the pizza and bake on a cornmeal dusted pizza stone for 10 minutes or until the cheese begins to brown.
- Finish the pizza with prosciutto ham, arugula and Parmesan.