pretty much put anything on a pizzaâjust make sure the flavors go together! But you have to have a good start.
Here are my homemade recipes for pizza dough and red sauce. Both are quick, easy, inexpensive, and will convince you (hopefully!) to never buy store-bought, preservative-filled versions again.
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Pronto Presto Pizza Dough
Makes enough dough for 2 (12-inch) pizzas
This is super-fast and easy to make in a standing mixer, but you can also go it old school and mix it by hand. I give you directions for both.
2â
cups bread flour, as needed, divided
2 tablespoons extra-virgin olive oil
1 (¼-ounce) package instant or quick-rise yeast (2¼ teaspoons)
1 teaspoon salt
1 cup hot tap water (not hotter than 130°F)
1. Mix 1¼ cups of flour, the oil, yeast, and salt in the bowl of a heavy-duty standing mixer. Add the hot water. Attach the bowl to the mixer and fit it with the paddle attachment. Mix on low speed until the batter is elastic, about 4 minutes. (To make by hand, stir all of the ingredients together in a large bowl with a wooden spoon for about 100 strokes.) Cover with a towel and let stand for 10 minutes.
2. Mix in enough of the remaining flour to make a dough that cleans the sides of the bowl. Remove the paddle attachment and attach the dough hook. Knead on medium speed until the dough is smooth and supple, about 4 minutes. (To continue by hand, stir in enough of the remaining flour to make a dough that is too stiff to stir. Scrape out onto a floured work surface. Knead, adding more flour as needed, to make a soft, tacky dough, about 8 minutes.)
3. Shape the dough into a ball. Transfer to a large bowl (no need to oil the bowl), and cover with a damp towel. Let stand in a warm, draft-free place until the dough doubles in volume, about 30 minutes.
4. Cut the dough in half and shape each half into a ball. Use immediately. (Or, place the dough balls in a well-oiled baking dish just large enough to hold the balls. Turn the balls to coat well with oil. Cover tightly with plastic wrap, and refrigerate for up to 24 hours. Remove from the refrigerator 1 hour before using.)
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âThe Quickieâ Tomato Sauce
Makes about 3½ cups
There is no need to buy store-bought all-purpose salsa al pomodoro when you can make it as quickly as this from scratch. The Quickie is a wonderful base not just for pizza, but also for pasta, juicy meat, or even just as a dip for bread or breadsticks. You can add other ingredients, like sausage or red pepper flakes, to this versatile sauce.
1 tablespoon extra-virgin olive oil
1 (28-ounce) can imported whole Italian plum tomatoes, broken up with their juices
¼ cup tomato paste
2 tablespoons chopped fresh basil
2 garlic cloves, minced, optional
1 medium onion, finely chopped, optional
1. Heat the oil in a large saucepan over medium heat, adding garlic or onion, see variation below. Add the tomatoes and their juices and the tomato paste. Bring just to a boil.
2. Reduce the heat to medium-low and add the basil. Simmer to blend the flavors, about 10 minutes.
âThe Quickieâ Tomato Sauce with Garlic: Heat garlic cloves, minced, with the oil in the saucepan over medium heat until the garlic is softened and fragrant, about 2 minutes. Proceed as directed.
âThe Quickieâ Tomato Sauce with Onion: Heat the oil in a large saucepan over medium heat. Add onion, finely chopped, and cook, stirring occasionally, until the onion is softened, about 3 minutes. Proceed as directed.
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Zucchini and Red Onion Pizza
Makes one 12-inch pizza
This amazing vegetarian pizza proves that you donât have to put meat on a pizza for it to be good. People have been grilling zucchini for years, so donât be afraid that it will fall through the grate. Just be sure to place the strips perpendicular to the cooking grate.
1 medium zucchini, cut lengthwise into ¼-inch-thick strips
½ small red onion, cut into thin half-moons
1 tablespoon