HAPPY NATIONAL CHEESE PIZZA DAY

HAPPY NATIONAL CHEESE PIZZA DAY

 

HAPPY NATIONAL CHEESE PIZZA DAY!

…and a delicious, gooey, cheesey pizza it was.

PIZZA DOUGH

2 cups flour (plus more during kneading if needed – haha)

1 envelope pizza yeast

1-1/2 tsp sugar

3/4 tsp salt

3 tbsp oil

2/3 cups warm water

(about 125 ° or as I do it onboard – baby-bottle-on-the-wrist-warm)

corn meal for pizza peel

Mix all the dry ingredients in a bowl

Gradually add water

Place all on a floured surface and knead for about 5 minutes

(the dough should be only slightly sticky anf elastice)

I usually let the dough proof for several hours,

but you can use it right away.

Place pizza stone in your oven or barbecue

Heat oven to 500 ° or barbecue to high

Spread into a 12″ round onto floured surface with your hands.

(or as for our little barbecue 2 x 6″ rounds)

Sprinkle pizza peel with corn meal.

Place dough round on peel.

Top with your favourite toppings

(Cheese Pizza Day so naturally lots of cheese,

but what I did for this was to brush dough with oil,

top with tomatoes and fresh mozzarella,

dried chilils, and parmesan.

Slide onto pizza stone and cook for about 12-14 minutes,

until crust is crispy and golden brown and cheese

(all that glorious cheese)

has melted.

I’m starting to like the idea of a little herb garden onboard,

so I am testing out our little galley with a basil plant.

So far it has lasted 2 days,
and we had the advantage of fresh basil on our
CHEESY PIZZA.
…more to come on
‘herbs on a boat’.

 

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