Pizza Night

INGREDIENTS

1 FRESH PIZZA DOUGH (725 g)
1 PKG PUSATERI’S SAN MARZANO PIZZA SAUCE
1 PKG PEPPERONI
1 PKG SHREDDED MOZZARELLA
2 TBSP. PUSATERI’S OLIVE OIL
¼ CUP SEMOLINA FLOUR
1 PUSATERI’S CAESAR SALAD

 

METHOD (serves 4)

1. Preheat pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour.

 

2. Let dough come to just below room temperature (should still be slightly chilly). Cut in half and reshape into two balls.

 

3. Place your dough ball on a floured surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then gently continue to stretch it until it reaches the desired diameter. Flatten the edges where it is thicker and pinch the edges to form a lip. Beginner pizza makers: use a rolling pin. Advanced pizza makers: hold up the edges and let the dough hang and stretch while working around the edges of the dough.

 

4. Sprinkle pizza peel with semolina flour, put flattened dough on top. Reshape the pizza if necessary.

 

5. Brush your pizza dough with olive oil & add desired toppings.

 

6. Sprinkle semolina flour on pizza stone, slide pizza onto pizza stone in oven.

 

7. Bake pizza in the 475°F (245°C) oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. Lift up the edge of your pizza to see how firm the bottom of the crust is. The higher you can lift the edge without the pizza folding, the crustier your pizza will be.

 

8. Toss the Caesar salad and cut the pizzas into slices, serve family-style.

 


INGREDIENTS

 

1 FRESH PIZZA DOUGH (725 g)

1 PKG PUSATERI’S SAN MARZANO PIZZA SAUCE 1 PKG PEPPERONI 

1 PKG SHREDDED MOZZARELLA

2 TBSP. PUSATERI’S OLIVE OIL 

¼ CUP SEMOLINA FLOUR 

1 PUSATERI’S CAESAR SALAD 

 

Method (serves 4)

1. Preheat pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour.

 

2. Let dough come to just below room temperature (should still be slightly chilly). Cut in half and reshape into two balls.

 

3. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then gently continue to stretch it until it reaches the desired diameter. Flatten the edges where it is thicker and pinch the edges to form a lip. Beginner pizza makers: use a rolling pin. Advanced pizza makers: hold up the edges and let the dough hang and stretch while working around the edges of the dough.

 

4. Sprinkle pizza peel with semolina flour, put flattened dough on top. Reshape the pizza if necessary.

 

5. Brush your pizza dough with olive oil & add desired toppings.

 

6. Sprinkle semolina flour on pizza stone, slide pizza onto pizza stone in oven.

 

7. Bake pizza in the 475°F (245°C) oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. Lift up the edge of your pizza to see how firm the bottom of the crust is. The higher you can lift the edge without the pizza folding, the crustier your pizza will be.

 

8. Toss the Caesar salad and cut the pizzas into slices, serve family-style.