Comments on: Just-in-time pizza.

By: Magdalena

Magdalena — Sun, 15 Nov 2009 21:25:17 +0000

I made this pizza twice, the first time without semolina flour. It came out much different with semolina, better. Also, we tried prebaking it and putting the sauce right away. Prebaking pizza made it too crunchy for us, so we just put everything right away and bake it.
This recipe is a keeper. Thank you KAF.

By: Petrus

Petrus — Sat, 26 Sep 2009 12:48:48 +0000

I just made pizza with this recipe, and yes, this is maybe most authentic pizza what I ever managed to create in home kitchen. This recipe requires some time, but it is really worth of it. In future this is the recipe, wich will be my number one for pizza. Thanks!

By: Waladdin

Waladdin — Sat, 11 Apr 2009 14:52:01 +0000

I made it today and it is the best PIZZA I ever eat in my life.

By: diften

diften — Sat, 11 Apr 2009 00:54:48 +0000

excellent site this blog.kingarthurflour.com great to see you have what I am actually looking for here and this this post is exactly what I am interested in. I shall be pleased to become a regular visitor

By: Linda D'Agostino

Linda D'Agostino — Fri, 03 Apr 2009 20:39:23 +0000

I’ve spent years trying different recipes and methods for pizza crust. I haven’t found a really bad one nor one I’d call a favorite. I like them all so I’ll definitely try yours. The sauce is a different matter. I’m very particular about the sauce on pizza. I had an Italian girlfriend, growing up, and her mother used hand-crushed, fresh tomatoes without spices - too bland for my taste. My daughter spent a whole summer living with a family in Southern Italy as an exchange student. She came back with all kinds of ideas including the one about fresh mozzarella. Your blogger who mentioned it is right. It has a whole different flavor that I never knew existed and it tastes great on pizza! We Americans have been missing out. My daughter now works in a restaurant that has pizza on its menu (although it’s not an Italian restaurant) and she gets to try out all her ideas on the customers with “special” pizzas. I still get to make the pizza at home though and I have a simple recipe for the sauce that I found most people like. I take a can of tomato paste and add ¾ of a can of hot water, 2 Tbls. virgin olive oil, 1-2 tsp. K.A. pizza seasoning (I used to use Italian seasoning until I found your pizza seasoning - it has a better “punch”), and 1½ tsp. sugar. I whisk it all together in a small bowl and cover it. I leave it on the counter until I need it. The heat from the room helps the flavors blend so I usually mix it up while I’m letting the dough rise. It ends up being fairly thick so it doesn’t get diluted by the moisture in the topping you use. We use a lot of topping and I hate when the sauce is watery. Depending on how much you like, you can spread it thick or thin on the dough. I also like when just some of the sauce ends up on the crust and it bakes on. Just one of my many quirks I guess.

By: Faith

Faith — Wed, 01 Apr 2009 14:29:45 +0000

@Cam - Re: fresh mozzarella

I always use fresh mozzarella for pizza (try it the flavour is soo much better!!). Here in Europe it comes in a little bag in water - first I drain out the water. Then take 2 pieces of paper towel to make a double layer, fold it all around the mozzarella and squeeze as hard as you can without making the cheese come apart. Then just remove the paper towel and slice the mozzarella thinly. No need to pre-cook it, I find that it’s dry enough this way to go on a pizza or be eaten with some ripe tomatoes…

By: Doug

Doug — Tue, 31 Mar 2009 20:46:30 +0000

Great article on pizza making. One piece of equipment that I recommend is a Super Peel. They’re made by a father - daughter team in Albany and sold direct.

Check the video on the website, and they work exactly as depicted for picking up a pizza laden with toppings and putting it directly on the stove. I’ve given a few as gifts to fellow pizza makers, and they mention that it is “night and day” different in getting the pizza onto the stone.

By: Oolong

Oolong — Mon, 30 Mar 2009 23:08:36 +0000

The best thing about this recipe is that you can be creative about the toppings. My favorite topping is roasted bell peppers, cooked spinach, garlic tomatoes, Roma tomato sauce, Romano and Gouda cheese.

Love the spinach - I’ve never tried spinach on pizza. I’ll have to give it a go - thanks! PJH

By: Carrie

Carrie — Mon, 30 Mar 2009 18:29:38 +0000

Will this parbaking technique work with other pizza crust recipes? This is a GREAT idea that would make pizza on a weeknight actually possible for me. But I’m trying to do a lot more with whole grains, and was excited to try the crust recipes in my KA Whole Grain Baking Book. Will try it with this one first.

Yes, Carrie, it should work with any pizza crust… Have fun! PJH

By: Lesley

Lesley — Sun, 29 Mar 2009 21:00:24 +0000

We made pizza on Friday and it was great despite no semolina and no pizza flavor. I’ll try them some day for even better crust but we were very happy with what we got. The only thing is we ate all of it. Can I double this recipe? It would be easier to be able to make enough crust for four pizzas at one go, if that will work.

Thanks for getting me to use my dough hook! I’ve had the mixer for something like 10 years and I don’t think it had ever been used before. I’m off to a good start, so who knows what will come next.

Great, Lesley - glad you finally got to use that dough hook! Of course, go ahead and double the recipe - but only increase the yeast to 1 1/2 teaspoons, OK? Usually you don’t double the yeast when you double everything else. Have fun - PJH