In Episode 5, I talked about proving my worth as a husband, father, and man by staying up all night making a pizza after ruining two others. Not my finest moment, but definitely one of my finest pizzas.
For the dough
1 teaspoon (scant) Active Dry Yeast
3/4 cups Warm Water
2 cups All-purpose Flour
3/4 teaspoons Kosher Salt
3 Tablespoons Olive Oil
Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
I then made the dough into some kind of shape (heart..ish) and baked the dough at 350 degrees for about 7 minutes
Then I topped it with:
For the sauce: A 28 oz can of whole peeled tomatoes which I blended with 1 Tbsp of Olive Oil, 1 tsp of dried oregano and some kosher salt and freshly cracked pepper.
For the other toppings:
A couple (2) cups of shredded mozzarella straight from a bag.
Some shredded basil, like 5-7 leaves, messed up (shredded) by hand.
Some finely chopped up basil which I let sit in 3 Tbsp of olive oil for about half an hour, then drizzled over the top of every thing just before I put it in the oven.
Five strips of bacon, cooked and crumbled.
And 4 – 5 eggs cracked on top, then sprinkled with a leeeetle bit more mozzarella cheese on top of that and the afore mentioned oil.
Baked for 15 more minutes, and while it was baking:
I melted about ¼ cup of butter then mixed in about a tsp of garlic salt. I then brushed it on the crust when it came out.
That’s about it! It turned out pretty and tasty. Pretty tasty. My family was proud.