YOU Magazine - May 2017 - Homemade Pizza Night
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Roy Sperr and Shawn Hunter     Roy Sperr and Shawn Hunter
NMLS: 202418/295556/348864
Equity Source Mortgage, Inc.
Phone: Roy (763) 657-2012
Phone: Shawn (763) 657-2017
Emails: roy@equitysourcemortgage.net
shawn@equitysourcemortgage.net
www.equitysourcemortgage.com
Equity Source Mortgage, Inc.
May 2017



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Homemade Pizza Night

Homemade Pizza Night

Create the perfect pizza party with an amazing homemade crust and sauce, plus some topping ideas that will make your mouth water.

Jim Lahey's No-Knead Pizza Dough
(Makes 4 pizzas)
  • 3 3/4 cups all-purpose flour, plus more for shaping the dough
  • 1/4 teaspoon active dry yeast
  • 2 teaspoons fine sea salt
  • 1 1/2 cups water
In a medium bowl blend the flour, yeast and salt. Add water and mix thoroughly with a wooden spoon. Cover the bowl with plastic wrap or a kitchen towel and allow dough to rise at room temperature for 18 hours or until it has more than doubled.

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
(Serves 2-4)
  • 2 cloves garlic
  • 2 medium shallots
  • 3 tablespoons olive oil
  • 1 28-ounce can crushed tomatoes
  • 1 bunch basil
  • Sugar to taste (approximately 1 teaspoon)
Loosely chop garlic and shallots and add to a saucepan. Add olive oil and cook on low-to-medium heat for 5 to 6 minutes until shallots are softened. Add tomatoes and simmer for 30 minutes, stirring occasionally.

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
(Serves 2-4)
  • 1 homemade pizza dough ball
  • Homemade pizza sauce (amount based on preference)
  • 1 log fresh mozzarella cheese, thinly sliced
  • 1 handful mushrooms
  • 1/2 small red onion
  • 1 package pepperoni
  • 1-2 sausages removed from casing, like Chorizo, Andouille or Italian
  • 1 bunch basil, chopped
Preheat oven to 450 degrees. Roll out dough and transfer to a sheet pan. Spread pizza sauce on dough, covering as desired. Spread 1/4 of the cheese on top of the sauce, then add the mushrooms and onion. Add another 1/4 of the cheese, then add the pepperoni, sausage and remaining cheese.

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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