World's Best Pizza Recipe

Revised on January 2, 2008.

It has been something of an obsession to perfect the perfect pizza. I rarely cook. I almost cannot cook. But if I do something, I have to be the best at it. I am willing to share my secret recipe for pizza with the world. It is a bit unorthodox, but that is half the point.

Ingredients:

Crust
2 cups of flour (heaping, this isn't rocket science)
6 oz cold water
25 g active yeast
1 tsp salt
1 tsp sugar
Olive oil

The crust should be started a day before you wish to eat, so that might be a deal killer right there. I use 25g of fresh yeast. Around here, it comes in a cube. I drop it in about 6 ounces of water. Mash up the yeast so it is mixed into the water. Add a tsp of salt and sugar. In a grand mixer with a dough hook, add a bit more than 2 cups of flour. Coat the hook in olive oil. Add a tsp of olive oil to the water mixture (optional). Fire of the mixer on its slowest speed. This is where the chemistry comes in. As it mixes, it is important that the dough clears the sides of the mixing bowl. It will most likely end up as a big lump of dough. The key is to periodically check the dough (with the mixer off, if you value your fingers) to see if it is elastic. If it is just tacky, but not elastic, add a bit of cold water. If too much of the dough is sticking to the bowl, you probably need to add a bit more flour. The key is to keep it in one, cohesive, elastic mass. As it starts to come together, turn up the speed to medium. It could easily take 5 to 10 minutes to mix it all up.

Once you are satisfied that it is elastic, but not too wet or dry--- and it comes easily off the hook, it is time to transplant it into another bowl. Sprinkle a bit of flour into the bottom of a bowl, place the ball of dough into the bowl, sprinkle a bit of flour on top of the dough, cover in plastic, and place in the refrigerator. It will rise, even in the fridge, so make sure the bowl allows for a bit of growth. Let it sit overnight.

Sauce
2 fresh vine-on tomatoes
2 sun-dried tomatoes
1 clove garlic
2 tsp plain pesto
2 tsp tapenade
salt
pepper


Two hours before you plan to actually eat, remove the bowl of dough from the fridge. Dice two tomatoes-- and choose tomatoes with flavor-- not the watery cheap ones. Cut up two sun dried tomatoes into tiny pieces. Press the clove of garlic. Place into a bowl. Add the pesto and tapenade with a bit of salt and pepper. Mix well with a spoon. Place in refrigerator for the remainder of the two hours.

Topping
Prosciutto (sliced-- enough to cover pizza
Ruccula (cut up)
Parmesan cheese
Mozarella cheese

The toppings are not an exact science, but this is my favorite. Preheat the oven for almost as hot as possible. A hot oven will yield a better crust. While you preheat the oven, work and stretch the crust on a clean counter top sprinkled with flour. If it is sticking to your hands excessively, you used too much water. Use a light coating of olive oil on your pizza pan, and sprinkle lightly with flour to avoid sticking. Place crust in pan. Spread sauce on crust and grate a little parmesan cheese. Evenly spread Prosciutto. Apply ruccula. Top with mozarella, taking care not to drown the pizza cheese. Place pizza in oven, on one of the lower racks. Bake for 7 minutes. After seven minutes, check the pizza. Take care not to overcook the crust. When it is finished, remove from the oven and let it set up for two minutes before cutting. Eat.