DIY Pizza Nights
It's tough to get homemade pizza to taste like it came from a wood-burning oven. The secret? Crank your oven to its highest setting. Even better, use your grill. Both methods are here — along with six topping combinations to make pizza night unforgettable.
THE DOUGH — Makes 3 × 12" pizzas
3 dough balls for 12" pizzas · 2 tsp dry active yeast · 4½ cups all-purpose flour, plus extra for dusting · 2 tsp Kosher salt · ½ cup extra virgin olive oil
Put 1¾ cups lukewarm water in a food processor bowl. Pour in yeast and let dissolve, about 2 minutes. Add flour, salt, and olive oil; process until a rough dough forms, about 5 minutes. Place on a lightly floured surface and knead until smooth. Cut into 3 equal pieces and place individually in resealable bags. Refrigerate for a few hours or overnight — the longer the rise, the more flavour. When ready, form into smooth, firm balls and let rise 30 minutes in a warm spot.
Oven method: Preheat to 550°F (or highest setting) for at least 30 minutes. Stretch dough on floured parchment to ¼-inch thick, 12-inch diameter. Brush with olive oil, spread sauce, add toppings. Bake 5–7 minutes, rotating halfway, until crust is golden and cheese is melted.
Grill method: Heat grill to high (+500°F), leaving one side off. Roll out dough, brush one side with oil, and place oil-side down on the grill. After 1–2 minutes, flip to the unheated side. Brush with olive oil, spread sauce lightly, add mozzarella and toppings. Cover and grill 4–6 more minutes. Remove, cut, and serve.
THE CLASSIC NEAPOLITAN
1 lb pizza dough · ¼ cup Garlic olive oil · 1 can San Marzano tomatoes, drained and crushed · 3 tbsp Neapolitan balsamic · 1 ball fresh mozzarella, torn in 2-inch pieces · ½ cup fresh basil leaves. Grill dough as directed. Brush with Garlic oil, spread tomato sauce, add dollops of mozzarella, and drizzle 1 tbsp Neapolitan balsamic. Grill 4–6 minutes. Distribute basil leaves and finish with Garlic oil and Neapolitan balsamic to taste.
CALABRIAN NDUJA
Nduja is a spicy spreadable pork salami from Calabria — and it is key to their pizza. Spread an even layer of tomato sauce. Add thinly sliced pre-cooked soft onion rings. Sprinkle freshly grated Parmesan. Dollop 1-tsp amounts of Nduja paste randomly. Add about 15 pitted black olives. Drizzle with olive oil and bake as directed. Serve with extra olive oil.
ITALIAN SEAFOOD PIZZA
Load up with poached salmon bits or shrimp, farm-fresh arugula, lots of mozzarella, and sweet tomatoes. A generous drizzle of Lemon olive oil and Sicilian Lemon white balsamic. Finish with dried chili peppers or a drizzle of Cayenne oil.
MEXICAN-INSPIRED PIZZA
Whether fresh or frozen, corn is a fabulous sweet topping. Add tomatoes, your choice of cheeses, basil, and bacon. Dazzling drizzles: Chipotle olive oil, Traditional Aged dark balsamic, and Persian Lime olive oil.
BRINY DILL PICKLES + GARLIC
Use Garlic olive oil to spread on the base and crust instead of plain EVOO. Spread a thin layer of fresh tomato sauce, then a layer of thinly sliced tomatoes. Add grated Parmesan and mozzarella. Place sliced briny dill pickles across the pizza. Drizzle additional Garlic olive oil before placing on the BBQ. Add ground beef for a cheeseburger pizza.
VEGGIE EXTRAVAGANZA
Your own combination of veggies: red onions, fresh cherry tomatoes, zucchini, arugula, sweet peppers, and mushrooms. Quick pan-fry sweet peppers in olive oil and do a deeper sauté of mushrooms before adding them as toppings.