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|Roy Sperr and Shawn Hunter
Equity Source Mortgage, Inc.
Phone: Roy (763) 657-2012
Phone: Shawn (763) 657-2017
Homemade Pizza Night
Jim Lahey's No-Knead Pizza Dough
(Makes 4 pizzas)
Flour a work surface and scrape the dough from the bowl. Divide the dough into 4 equal portions and shape each portion as follows. Pull the right side of the dough toward the center, then repeat with the left, top and bottom sides so you have 4 folds. Turn dough fold side down and shape the dough into a circular mound. Dust with flour to prevent the dough from turning sticky. The dough is now ready to roll out and use. Flour a rolling pin to prevent the dough from sticking, and roll to a circle or rectangle shape based on your preference.
Unused dough balls may be wrapped in plastic and refrigerated up to 3 days, or frozen in a sealable plastic bag. Return to room temperature before using by leaving the dough on the counter, covered in a damp cloth for 2 to 3 hours.
Chef Jon's Homemade Pizza Sauce
Loosely chop the basil and add to the sauce. Simmer an additional 5 minutes.
Puree in a blender until smooth and add sugar to taste. The sauce can be used immediately with your favorite pizza dough and toppings, refrigerated for up to 7 days or frozen.
Classic Artisan Pizza
Bake until cheese has melted, browned and is bubbling in the center, and the sausage is cooked through, approximately 12-16 minutes. Sprinkle with chopped basil and serve.
(For a vegetarian option, omit meat and add green, yellow or red peppers, and olives to taste.)
If you're feeling more adventurous, check out 26 unconventional pizza toppings you can try tonight!
Sources: Serious Eats, Jim Lahey
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