Best Saturday Night Pizza Recipes

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Steps:

• To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
• To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
• To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

KELLY'S SATURDAY NIGHT PIZZA

Steps:

• In large bowl, sprinkle yeast over 1/4 cup warm water, stir to dissolve, stir in 1 teaspoons sugar to "proof", let set a few minutes.
• Add remaining water and oil.
• With large spoon, beat in 1 1/2 cups flour til smooth, continue beating for 2 minutes.
• Add rest of spices and herbs, stir well,.
• add rest of flour to make a stiff dough. Don't add last 1/4 cup if not needed.
• Turn out onto lightly floured board, knead until smooth and elastic, about 5-8 minutes forming a ball.
• Place in oiled bowl, turning dough all around til all sides are oiled.
• Cover, let rise in warm place til doubled, about 1 hour. Sometimes this takes an hour and a half.
• Punch down dough, divide in half.
• Press onto 2 lightly oiled, then lightly sprinkled with corn meal, pizza pans making 1/2" high borders on each all the way around.
• Spread half of*Kelly's pizza sauce" on each, top with toppings of your choice, then a few slices of provolone, if desired, and then shredded mozzarella, about a 1/2 lb.
• ,on each pizza.
• Sprinkle lightly with parmesan.
• Then sprinkle with dried parsley.
• Bake in pre-heated 400º oven for 25-35 minutes, depending on how well done you like your pizza.