On Saturday night we FINALLY got around to watching this movie…
…while noshing on our favorite homemade pizza. Originally inspired by Double Mountain’s “Jersey Pie”, we like to call our version “The Situation”.
4 cups Bread Flour (plus extra to work with)
1 envelope Rapid-Rise Yeast
1 1/2 teaspoons salt
2 teaspoons sugar
1 teaspoon dried oregano (optional)
2 tablespoons olive oil
1 3/4 cups warm water
cornmeal (to work with)
1. Making the dough: Fit your food processor with the dough blade and pulse together all of the dry ingredients. With the processor running add the oil, then the water, through the feed tube. Allow to run until the dough begins to form a ball. Let it rest for about a minute and then run the processor for 30 seconds longer. Remove the dough and knead on the counter (using extra bread flour to prevent sticking) for another 3 or 4 minutes. Transfer dough to a lightly oiled bowl (cover the bowl with plastic wrap and keep it in area that is not drafty). The dough should double in size, which takes about 1 1/2 to 2 hours.
2. Working with the dough: Preheat your oven to 500 degrees, leaving your pizza stone on the middle rack to get hot. Lightly punch the dough down, in the bowl, to remove the air, then divide it into two sections. Cut a piece of parchment paper to fit the size of the pizza stone and lightly dust with cornmeal. Working with one section of dough at a time, flatten it, and pull the edges out, until it forms a small disk. You can then use your fists or a rolling pin to stretch the dough into your desired shape. If the dough is too “springy”, cover it with plastic wrap, allow it to rest for ten minutes, then continue working with it.
I should preface this by stating that I am a pizza sauce snob. I used to make my own sauce from scratch, until I tried this: