Last night was pizza night in our house. This time, I baked the pizza in the oven on the baking stone. (My baking stone lives on the bottom rack of the oven.) I am a bread baker, so I always make pizza dough from scratch (it really doesn't take long). Last night was a plain white crust with some pizza dough flavor added. I go back and forth on using the pizza dough flavor. (For those of you who have absolutely no intention of making pizza dough from scratch - you are short changing yourself again - I have friends who rave about the bags of pizza dough from the grocery store bakery section.) I par-bake my crust (on parchment paper) so it is nice and crispy.
|Reduced tomato sauce|
While the crust is par-baking, I make my sauce. Really, it is a breeze to make pizza sauce from scratch. You can add the ingredients you want and don't have to worry about crud you would prefer not to feed your family. I start with a small can of tomato sauce. Pour the sauce into a fine mesh sieve. Stir the sauce gently and allow it to drain about 1/3 of its volume. I stir in pizza seasoning to my desired intensity. After using a baker's peel to move the crust in and out of the oven, I spread the sauce over the par-baked crust (about 10 minutes at 450F).
|Par-baked crust with sauce|
|Ready for the oven|
Now add the toppings of your choice. Last night we had pepperoni pizza. I am rather particular about the foods I buy for my family. Yes, I am one of the people you see in the store reading every label. I choose Applegate Farms pepperoni because each 28g serving has 7g of fat vs 13g in most pepperoni! I can't stand my pizza swimming in grease. Plus, there is no need to eat all that grease in order to have a tasty pizza.
After topping the pizza, I place it back in a 450F oven for about 15 min or until the cheese is melted and has reached the desired stage of browning.
Dinner was fabulous!