Pizza Night

Zac and I need to give a huge thank you to our cousin Paije. She did an amazing job of creating a true Italian pizza, and shared the recipe. Tonight for FHE we thought it would be fun to take paije’s creation and make the pizza for dinner. If you have ever been to Italy and ate at a pizzeria, then you will love this pizza. It is the real Italian pizza, just like I remember when I was in Italy. The pizza is easy to make and so yummy!! Here are some pics of our amazing dinner. Thanks again Paije, you are a genius.



Ready for the Oven.


Final Product. It was so yummy!!!


Now I hope Paije does not mind but here is how you can make her amazing creation. I also highlighted in green what is key to the pizza.

Sauce:(and it makes a ton) enough for several pizzas
35 oz. can of San Marzano tomatoes (whole or crushed- mine were whole so I put them in the food processor and pulsed)
2 large pinches of sugar (maybe 1-2 Tablespoons)
Several shakes of onion powder (not onion salt) equal to maybe 1 Tablespoon?
Salt, about 2 teaspoons
2-3 Tablespoons of olive oil
******Taste your sauce, if it's not good before cooking, it won't be good after! Let this mixture sit for about an hour (if you can wait) I couldn't. :)

Crust:(and this is exact) makes (1) 12" crust
2 and 1/2 teaspoons dry yeast (or one packet)
1/4 tsp. sugar
3/4 c. of 110 degree water
1 and 3/4 c. tipo "00" flour (this is a specialty flour I bought in a Seattle Italian market) it is a very fine flour --you could try all purpose though and see what happens
1/2 t. salt
**Dissolve yeast and sugar in water; let sit for 8 min.
-in separate bowl; combine flour and salt
-Pour flour mixture into yeast/water mixture and mix in kitchenaid on med. speed for about 4 min or so
-Use dough immediately, no need to rise

Press dough into 12" circle ( I did this directly in my pizza peel, but you could put it in a greased pizza pan) If you use a peel, be sure to put cornmeal or semolina flour on peel first so you can slide it into the oven. Spread sauce on dough and top with slices of FRESH mozzerella (yes there's a big difference) and fresh basil. (the basil can also be put on after cooking) I had my pizza stone heating in a 550 degree oven for several minutes before I slid the pizza onto it. Bake for about 8-10 minutes and enjoy!!!!