Pizza is not something New Orleans is famous for, but people still eat pizza here. There are some notable pizza places: Domenica and Pizza Delicious, but lately I’ve been curious about making Pizza. Pizza is an age-old dish first documented in AD 997. It hasn’t changed much over the centuries, but innovation came when Europeans started putting tomatoes on their pizza in the 1600’s. I was intimidated preparing my own crust, but after the dough formed a ball, it seemed alive and I enjoyed the process. Try it. Now I need to come up with breakfast pizza’s!
- 3 cups all-purpose or bread flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 2 tablespoons olive oil
- Put the 3 cups flour, yeast, 2 teaspoons salt and 2 tablespoons of the olive oil in a food processor. Pulse and add 1cup water through the feed tube. Process until the mixture forms a slightly sticky ball.
- Rub a little olive oil or sprinkle a little flour onto your hands and shape the dough into a ball; wrap in plastic. Let rest at room temperature until the dough doubles in size, 1 to 2 hours. (Or divide in half, wrap each ball in plastic, slip into a plastic bag and freeze.) Let it return to room temperature before proceeding.
- Reshape the dough into a ball and cut in half, forming 2 balls. Put them on a lightly floured surface, sprinkle with flour and cover with plastic wrap; or brush then with a bit of oil and place on a lightly oiled sheet. Let rest for about 20 minutes, while you heat the oven to 500 degrees.
- Press a dough ball into a 1/2-inch-thick flat round, adding flour to the work surface as necessary. Press or roll the dough until it’s as thin as you can make it.
- Spread pesto on crust. Then place chicken, shredded greens and cheese on top. (You can use any toppings you like.) Bake for ten minutes.