WARNING
This pizza recipe might not work for some as it contains low-to-medium salicylate ingredients (parsley & anchovies in olive oil), but it’s the closest way I can think of to making pizza without too serious side effects.
This makes about a 13” size Napoli style pizza. I normally eat half and save leftovers for another day.
TOOLS
- Ceramic mixing bowl
- Pizza Stone (Emile Henry)
- Pizza Cutter
- Wide spatula
- Blender
PIZZA DOUGH RECIPE
- 2 cups bread flour
- 1 teaspoon of dry active yeast
- pitch of sugar
- 1 cup water
- 1/8 of cup canola oil
- 1/2 teaspoon salt
STEP 1
Add 2 cups of flour to ceramic bowl. Make a well and add dry active yeast, a pitch of sugar and 1/4 cup luke-warm water, and let sit for 15 min to activate yeast, which will be more bubbly than the bread recipe as it uses more yeast.
STEP 2
Slowly add water and salt and mix, add more water and mix. Kneading for about than 5 minutes, and then cover with plastic wrap (or shower cap instead of plastic wrap waste) and let sit for two hours at room temperature.
USAGE
You can use the dough after the two hour time frame, or refrigerate overnight for use the next day, which is generally how I use it.
PESTO RECIPE
- Garlic clove
- Parsley, Italian Flat Leaf organic (leaves only)
- Canola oil drizzle
STEPS
Use a blender to blend up a clove of garlic, parsley and canola oil drizzle until emulsified to a good consistency.
Assembling the pizza
RECIPE
- Mozzarella (minimal thin slices)
- Parmesan (shredded, sliced or crumbled)
- Anchovies
- Shallot, thinly sliced
STEP 1
Preheat oven to 425 F degrees with pizza stone on center rack. Flour a pizza peel or large cutting board. Work the dough into a pizza shape, thinner in the center and less worked and thicker around the crust edges. Make sure the bottom is well floured to slide off pizza peel onto the pizza stone.
STEP 2
Spread pesto, add mozzarella slices, parmesan crumbles, shallot slices and tear anchovy fillets to desired sizes.
STEP 3
After the oven preheats, shimmy the pizza off the pizza peel onto the pizza stone using a flat spatula and watch closely for 20-25 minutes until bubbly and crisp. Remove from oven when ready and cut with pizza wheel cutter.
