Yesterday was National Pie Day and for a different twist, what would be better than a delicious pizza pieee! When my husband and I first started dating, we went out for pizza quite a bit.
Even on our honeymoon in Charleston, SC, we stopped into a pizzeria off of one of their whimsical cobblestone roads. After the honeymoon wore off and the bills started coming in, we, like most couples just starting out, had to re-evaluate our spending habits. Though we couldn’t go out for pizza as often as we once did, we didn’t miss out too much. We learned how to make it at home for less.
After years of making pizza at home, my biggest tip for making homemade pizza taste like it came from a pizzeria: moisture is your biggest enemy! Let’s face it, most of the pizza that you know and love is cooked in an oven that ranges in temperatures from 650- 800 degrees Fahrenheit. At those temperatures, any moisture is quickly wicked away and the pizza only takes about 90 seconds to cook. That’s why you have that lovely, crunchy crust on the bottom.
In our home ovens, you are fighting against moisture which will cause a soggy crust. The two items that add moisture to the pizza is the sauce and the cheese, so spread your sauce very thinly and use low moisture mozzarella. For those of you who enjoy lots of sauce, I suggest serving extra on the side to dip it in after it comes out of the oven. Here is a simple pizza recipe, that my husband I enjoy from time to time.
Pepperoni, Bacon and Onion Pizza
1 garlic clove, minced
1/2 cup torn basil leaves
Low moisture mozzarella, sliced
1/4-1/2 cup onions, diced
5 pieces of bacon, cooked and crumbled
Preheat oven to 425 degrees Fahrenheit for over an hour with a pizza stone on the lowest rack. Right before you cook the pizza, mix garlic into tomato sauce. Spread thin mixture on prepared pizza dough. Evenly distribute basil, mozzarella, pepperoni, bacon and onion. Each oven heats up differently, so start checking after 15 minutes. Take out of the oven when the crust is golden brown.