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.
[…] basil plant alive onboard […]