Thursday, July 28, 2011

Day Off Pizza

Day Off Pizza
Serves: 3-4
OBJ: TCW be able to take a day off of cooking by using the leftover sauce she made earlier this week on a pizza

Leftover sauce from “"Ricotta on Top Rigatoni"  recipe (or 2 C of your own or favorite marinara)
1 pre-made pizza dough, I recommend House of Pasta brand as I have had the best luck with them
1 C part-skim low moisture mozzarella cheese
All purpose flour
10-15 fresh basil leaves, torn

                FYI- If you are using a frozen pizza dough or even one that is from the refrigerated section of the store, to me, it is so important to let the dough rise for at least 2 hours at room temperature. Drizzle and spread 2 tsp olive oil all over a large bowl, place dough inside, roll around to coat in oil and cover with plastic wrap. The dough should double in size after about 2 hours. 

1. Place pizza stone in the oven; preheat to 450 degrees for at least 30 minutes
2. On a floured surface, roll out dough to about 13 inches by 13 inches (or the best you can do!)
3. Take pizza stone out of oven and place on top of oven or on a cutting board
4. Working semi-quickly, transfer dough to stone. Spoon and spread sauce all over dough, leaving the desired amount of space around edges for crust
5. Spread mozz all over, place stone with pizza on top back in oven
6. Cook for about 10-15 minutes or until crust is golden brown and cheese is bubbly
7. Take entire stone with pizza on top out of oven and place on a cutting board
8. Sprinkle basil on top and let sit for a minute before slicing and serving!

*** As I believe I have mentioned before, I serve my pizza directly from the stone at the table. You must be careful as it is quite hot but it makes every slice crunchy and able to maintain its temperature. I actually think the second slice is better than the first when using this method! You can of course transfer the pizza to a platter or cutting board after its done cooking but that makes for an eventual cold and limp slice. Just saying;) ***

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