Pizza is one of the simplest meals to serve. Much of the prep work can be taken care of long before the dinner bell rings, and a simple green salad is all that's needed to complete the meal. Topped with a rich tomato sauce and melted mozzarella cheese, pizza also makes an ideal platform for seasonal, farm-stand-fresh produce or herbs just plucked from the garden. Prepare a variety of toppings and allow guests to customize their pies — and help put the finishing touches on the meal.
Pizza primer
CRUST: A good crust starts with a slow-rising dough. Plan ahead by mixing dough in the morning and letting it rise, refrigerated, all day long. For impromptu pizza dinners, buy dough from a local pizzeria or substitute flat breads.
TOPPINGS: What best dresses a pizza is a matter of personal preference. When hosting a pizza party, offer guests a variety of options. Cured meats, vegetables and savory cheeses, such as pecorino and smoked fresh mozzarella, are good choices. You can also try gourmet items like shaved truffles, wild mushrooms and imported anchovies.
BEVERAGES: If you prefer red wine, try sangiovese; if you favor whites, opt for a crisp pinot grigio. Frosty ales, sparkling water and tart lemonade also pair well with almost any pizza.
Countdown
THE DAY BEFORE: Prepare sauce and store, refrigerated, in an airtight container. Purchase toppings.
THAT MORNING: Make the pizza dough and let rise slowly in the refrigerator. Clean, slice or chop vegetable toppings; grate or slice cheeses and meats. Refrigerate toppings in airtight containers.
2 HOURS BEFORE GUESTS ARRIVE: Heat the oven and pizza stone and bring the sauce to room temperature. Organize an area to roll out the dough and another to add sauce and assemble the toppings.
30 MINUTES BEFORE DINNER: Set the table and place extra toppings — fresh herbs, grated cheese and olives — out for garnish. Set out the utensils for cutting and serving the pizzas. Uncork the wine.
WHEN GUESTS ARRIVE: Roll out the dough and let each guest personalize his or her own pizzas. Bake the pies, serve and dig in.
THICK-CRUST PIZZA DOUGH
(Makes one 16-inch pizza crust - 8 slices)
1 1/2 cups water, warmed to 110 F
2 1/4teaspoons active dry yeast (1 packet)
1 teaspoon sugar
3 3/4 cups all-purpose flour, sifted
1 1/2 teaspoons salt
Lightly coat a large bowl with olive oil and set aside.
Combine the water, yeast and sugar in a small bowl and set aside. Combine the flour and salt in a large bowl, stir in yeast mixture and mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead until smooth and elastic — about 10 minutes.
Shape the dough into a ball and transfer to the prepared bowl, turning to coat all sides. Cover with a clean, damp kitchen towel and let rise in a warm draft-free place until the dough doubles in volume - about 90 minutes.
Punch the dough down and remove from the bowl. Use dough immediately or wrap in plastic and store refrigerated for up to 24 hours. To use immediately, roll dough into desired shape, top and bake at 500 F for about 10 minutes.
THIN AND CRISPY PIZZA DOUGH
(Makes one 16-inch, two 12-inch or 8 individual pizza crusts)
1 cup water, warmed to 110 F
2 1/4teaspoons active dry yeast(1 packet)
1 teaspoon sugar
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/4 cup extra-virgin olive oil
1 large egg yolk
Lightly coat a large bowl with olive oil and set aside.
Combine the water, yeast and sugar in a large bowl and set aside. Combine 3 1/4 cups flour with salt in a large bowl, stir in the yeast mixture, olive oil and egg yolk, and mix until a soft dough forms.
Transfer dough to a lightly floured surface and knead in the remaining 1/4 cup flour. Continue to knead until the dough is smooth and elastic — about 10 minutes.
Shape the dough into a ball and transfer it to the prepared bowl, turning to coat all sides. Cover with a clean, damp kitchen towel and let rise in a warm draft-free place until the dough doubles in volume — about 90 minutes.
Punch the dough down and remove from the bowl. Use dough immediately or wrap in plastic and store refrigerated for up to 24 hours. To use immediately, divide the dough into desired number of pieces and roll out to desired shape. Top and bake at 500 F for 10 to 12 minutes.
BASIC PIZZA SAUCE
(Makes about 10 cups, or enough for about 6 pizzas)
4 tablespoons olive oil
4 cloves garlic, chopped
4 28-ounce cans whole plum tomatoes
1 cup red wine
1 tablespoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon red-pepper flakes
Heat the olive oil in a large Dutch oven over medium heat, add garlic and cook for 2 minutes. Reduce heat to medium low and add the remaining ingredients. Crush the tomatoes with a potato masher and cook, stirring occasionally, until the sauce thickens — about 2 hours. Freeze extra sauce in an airtight container for up to 3 months.
ROASTED PEPPER SAUCE
This sauce can be used as an alternative to our Basic Pizza Sauce or as a dip served alongside a loaf of warm crusty bread.
(Makes 2 cups)
3 orange or yellow bell peppers
3 cloves garlic, peeled and chopped
2 teaspoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne pepper
2/3 teaspoon lemon juice
1 teaspoon fresh sage, coarsely chopped (about 3 leaves)
Preheat oven to 400 F. Place whole peppers on a foil-lined baking sheet and roast for 35 minutes. Allow the peppers to cool, peel and seed, and place in the bowl of a food processor fitted with a metal blade. Add remaining ingredients to the food processor, pulse until chunky. Store refrigerated for up to 2 days.