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Step 3: Making the Zaa!

This step should take 10- 15 minutes depending on your skill, your help (for toddler helpers add 10-60 mins.), and your topping planning.  (We forgot the Pepperoni moments can cost a lot.)

Preheat your oven with a baking stone in it to 500F for 30 minutes before baking.  If you don't have a baking stone, preheat to 500F for 10 mins and bake using a pizza  pan or flat cookie sheet.

Ingredients:
15 inch square of parchment paper
1/2 batch of dough
1/2 C. sauce (see below)
6 oz of shredded Mozzerella Cheese(organic if you can get it)
2-10 oz of your favorite topping.  If we don't put on something, we use 2 oz of Parmesan Cheese. 


The sauce:
I cheat.  I use Classico Fire Roasted Tomato & Garlic.  I put a 1/3 C. of sauce in a 1/2 C measure and top it up with white wine or water to thin it.

The topping:
Your fave rave.  Ours is an Italian sausage & spinach mix.  OR we just use 2 oz of Parmesan Cheese.

The cheese:
6 oz of Mozzarella.   Low moisture part skim Organic Valley works nicely here.  We take an 8 oz block and shred it in a food processor and save the left overs for the next pizza.

The parchment paper:
I learned this one the hard way.  Parchment is the BEST thing to make a pizza on,  It has less clean up than baking directly on a stone or on a pan.  And don't substitute wax paper unless you want a real mess.  Thanks on this tip to the Kruse & Muir Restaurant in Rochester, MI.

Putting it together.

Stretching out the dough.  
Some dough takes well to tossing, some doesn't.  I think this is partly due to the moisture content, but also whether you've used whole wheat flour.  I like to dust the 15 inch. square parchment paper with flour then turn out the thawed dough onto it.  Once the dough is coated with flour, you can start stretching the dough into a circle and enlarge to 15 in.   This is the big time consumer for lots of people.  Don't rush it or you'll tear the dough.  There is a real difference between doing this by hand and squashing it with a rolling pin.  Don't squash the dough unless you want a really flat pizza.

Add the sauce.
Spread the 1/2 C. sauce with the back of a spoon to within 3/4 - 1 inch of the edge.

Add the base cheese.
Spread 1/2 the mozzarella on the sauce.  Putting a base layer of cheese below the toppings keeps the toppings from skating off the pizza when you're trying to eat it.  I hate it when that happens.  

Add your toppings.  
In our case, the sausage & spinach mix or Parmesan or pepperoni or whatever looks good.

Add top layer of cheese.
Spread the remaining mozzarella on top of the toppings.


Вид пиццы обалденный.Воспользуюсь вашим рецептом.Посмотрим,что получиться у меня.
Where did you get that super stone?
Amazon. It's from Red Sky Grilling Products and it's 15.5in x 21 in. and shaped like a big letter D. Awesome for pizza and bread baking. We leave it in the over all the time now.
forgot to thank you for the great instructable. need to make some pizza soon and will be using this instructable.
sweet. thanks for the recommendation, been looking for one of these.
This sounds awesome! Looks fantastic too. :D
Thanks. We make at least one a week now. Lately, I've been tweaking on the recipe and am using 1 1/3 cup Whole Wheat, 2/3 cup white and 2 cups of high gluten flour for the starter/sponge.
Looks good. Your pizza if a little thicker could be called focaccia. Allegedly, there is a no rise pizza yeast now. h<a href="http://www.pizzacrustyeast.com/new_pizza_yeast.html" rel="nofollow">ttp://www.pizzacrustyeast.com/new_pizza_yeast.html</a>&nbsp;&nbsp;But then that takes all the fun out of it. I love the way the kitchen smells with the dough rising.&nbsp;
Is that active dry yeast?
Yes. I've used Red Star, Fleischmann's and some others with success. It doesn't seem to matter if you use normal or fast rising on the final result. I think that would only change the time it takes to &quot;crash&quot; the starter. I've not tried any exotic yeasts for this one yet. I've got a friend with some sour dough yeast that I might get brave enough to try. :-)<br>

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