Times Are Tough - The $7 Pizza Oven
Scott's Pizza INGREDIENTS
-1 28 oz can crushed tomatoes
-1 lb fresh mozzarella
-1 large bunch Basil
-Olive oil
-Parmesan cheese
-salt and pepper to taste
Dough (adapted from www.pizzaschool.com):
-21 oz all purpose flour
-14.3 oz water
-0.5 oz salt
-0.25 oz yeast
**This makes dough for two 12 inch pies, but you'll have enough tomatoes, cheese and Basil left over to make at least 4 pizzas, so feel free to double it!)
***You need 14 unglazed ceramic tiles for this recipe
PROCEDURE
night before:
-Mix dough ingredients and let rest for 30 minutes. Knead the dough for 4-5 minutes, then place it in a large bowl. Cover the bowl with a wash-cloth and let the dough rise for 1-2 hours. When done rising, split dough into two even pieces. Roll each piece into a ball and set in airtight container in refrigerator overnight. Remove 2 hours before baking.
day of:
-Rinse and dry tiles.
-Set top oven rack on top oven rung. Set bottom rack about 6 inches below. Place 6 tiles upside-down in the middle of the top rack - it'll form a big rectangle. Set 4 tiles on bottom rack so they form a square. On either side of the oven, place 2 tiles so they're at a diagonal facing inward. You've now made your pizza stone!
-Turn oven to 500 degrees and give it about an hour to get hot.
-Fill a bowl with tepid water and lightly wash Basil leaves. Blot them on a paper towel.
-Slice about 10 slices of Mozzarella very thin and blot them with a paper towel to get rid of moisture.
-Flour your cutting board and roll out the dough.
-Place cheese on dough then add a few spoonfuls of tomato. Grate a little Parmesan cheese on top.
-To move the pizza to the oven: flour the back of a plate or cookie sheet and slide it under the pizza. Once you've gotten a hold of it, slide the pizza into the oven on top of the 4 tiles on the bottom rack. Back pizza about 15 minutes or until it's golden and bubbly.
-Garnish pizza with ripped up basil, olive oil, salt and pepper.
