Machias Community Church

Adult Pizzas 

Posted by Pastor Ron Thursday, March 10, 2011 8:00:00 AM

This is not your momma's Thai Pizza (Hint: clicking on blue text will open a new page of interest.)  These pizzas use a tomato based sauce found at the end of this post.

I like to use soft fresh mozzarella but lately have gotten lazy and started using the shredded stuff from Costco.  Less is more but I find it hard to stick to that principle. The pizza above has sausage, kalamata olives and fresh basil leaves (added after baking.)

The pizza below is burdened with a load of sauce, fresh mozzarella, bell peppers, ham, pineapple, sunflower seeds, pesto and a single black olive.

Kalamata olives and bell peppers are known to repel children and that is why these are adult pizzas. Omit all toppings except sauce and cheese for kids.  Ketchup is a sauce.

Dough for two semi-thin crust pizzas: 4 cups flour, 1/4 tsp salt, 1/4 cup olive oil, 1/4 honey, 2 Tbs yeast that has been kick started with warm water`n`sugar. I put the above in a food processor and let'r rip adding warm water until it all comes together in one lump.

The lump gets dumped out onto the counter top and I knead in a little more flour as needed to keep the dough from sticking to my hands.  Let it rest and knead it again.  Then put it in a warm place to rise.

See the post on the Thai Pizza (click blue link) for assembly and baking instructions. Note: my pizzas are not cooked on the aluminum pan ~ they are cooked directly on a preheated 500° pizza stone.

The tomato based sauce: I use one can tomato sauce, one can tomato paste and one can tomato chunks w/basil for the tomato part.  However just recently I used up some left over lasagna sauce and it turned out great.  The secret is the extra stuff you add to the red stuff.

To the tomato base I added: plenty of garlic, onion, olive oil, honey and a splash of balsamic vinegar. Spices include basil, oregano, cumin, pepper, salt, anise and a small amount of cayenne      pepper and an even smaller amount of cinnamon.

The amounts of the above ingredients are to taste.  That means you start with the base and after adding each ingredient stir a bit and then taste.  You can always add more but it is harder to subtract.