Pizza Night

Greek Pizza

Greek pizza: Gyro-seasoned chicken, onion, garlic, fresh oregano, feta, olives, tomatoes, arugula


Ham and Gouda Pizza

Black forest ham and gouda pizza

At least once a week we are craving pizza. I use a pizza dough recipe I learned from my baking master. He used to make this dough for a pizzeria in Switzerland many decades ago. It does not require fermenting or proofing and is ready for the oven in less than 20 minutes.

Quick Pizza Dough

225g warm water
13g dry yeast
500g bread flour10g salt
25g soft butter
5g olive oil
1 egg

Preheat the oven to 550ºF (or its highest setting)

Dissolve the yeast in the warm water. Weigh flour, butter, olive oil, and egg in the bowl of a stand mixer. Add the yeast and water mixture. Knead in the stand mixer until a smooth and soft dough forms, about 5-7 minutes.

Immediately scale into four equal parts and shape into balls. Cover loosely with plastic and let relax for 5 minutes. On a lightly floured surface, roll or pull each portion out into a thin round with a little thicker border, around 12 to 14 inches in diameter.

Put the stretched out dough on a pizza peel that has been dusted with corn meal or semolina. Top with desired toppings and bake in a very hot oven for about 5-8 minutes. Check frequently to prevent burning!

Gyro Seasoning

equal parts:
fresh or dried oregano
fresh or dried rosemary
dried thyme
salt
about half a part:
fresh garlic or garlic powder
pepper
and optional to taste (add very little amounts at a time):
marjoram
ground coriander
cumin
paprika
cayenne
cinnamon

Mix it all up and season thinly sliced meat (chicken, pork, lamb) with the spice mix and olive oil. If there is time, marinate the meat for several hours (or vacuum seal everything and marinate for 1-2 hours). Sear in a very hot pan.

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