Pizza Americano – 3 March 2014

main140303 I really enjoyed this personal pizza 🙂 I defrosted the last of the mini-crusts this morning, and moved the container from the fridge to the counter when I got home early about 5pm. I later floated the container in warm water to let the dough rise for about a half hour, then, when I started the oven, I rounded up the dough and pressed it into a circle. About a half hour later, possibly less, the dough has rested enough, and I stretched it to its proper diameter, poked with a fork, and pre-cooked 1 1/2 minutes.

setting140303While the dough sat on the counter, I cut up a moderate-sized clove of garlic and let it cook briefly in avocado oil – the garlic didn’t brown, but did get fragrant. I left it in the oil on the warm, but turned off, gas burner. I defrosted two ice cubes – about 1/4 cup total – of Wells sauce, and cooked it down a bit to thicken it.

140303-prepWhen the dough was pre-cooked, I brushed on the garlic/oil, covered with the Wells sauce, and then laid on thin slices of Molinari pepperoni, and green pepper bits. I grated probably less then 2 oz part-skim mozzarella, and a bit of parmaggiano, and mixed them together, then strewed the cheese over the top of the pepperoni and green pepper, and cooked about 5 minutes more at 500. For a minute or so, I put a lunch-sized plate on the shelf over the stove where the oven vents, so it got nice and hot, and didn’t suck the heat out of the pizza.

It was a delicious, if quite salty, pizza! I still had leftover ‘Friday wine’ – Cantina Zaccagnini Montepulciano d’Abruzzo, which went really well with the pizza. Fun meal!lagniappe140303


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1 Response to Pizza Americano – 3 March 2014

  1. Pingback: Pizza Americano; broccoli – 23 March 2014 | A Dinner Blog

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