Thursday Night Pizza

Always different but always yummy.

I know it's hard to tell what's under there, so I took some shots throughout the process of building this pizza. We always top our Thursday Pizzas with whatever we happen to have lying around!

I also tried a different dough mix using Semolina Flour and Italian 00 Flour. Both good for pizza dough and flat breads, focaccia etc... The dough yields easily while rolling unlike the annoying springback you get from all purpose flour. And no, we don't know how to twirl pizza dough over our heads without it ending up on the floor 😱.

For the crust you can use your favourite homemade pizza dough recipe, or store bought dough or crust. Whatever suits your fancy.

For this one I used a bread machine recipe for regular pizza dough with the substitution of the flours, which are much lower in protein than all purpose so I was forced to add a little more flour during the kneading cycle as the dough was way too wet.

I started off with these basic quantities:

• 1 1/2 Tsp Dry Yeast

• 17oz 50/50 mix Semolina/Italian 00

• 1 Tbsp Dry Milk Powder

• 1 Tbsp Sugar

• 1 Tsp Salt

• 1 Tbsp Butter (or EVOO)

• 11 1/2 Oz Water

Add flour as needed during kneading to get the correct texture. It's ok if it's a little on the wet side as you can also add flour during rolling.

For the base we used some Amatriciana Sauce already made up inthe fridge. You can use your go-to tomato sauce, EVOO and crushed garlic, pesto sauce, harissa paste.........

Then, layer by layer, we added, caramelized red onions, sautéed red bell peppers, Soppressata (skip for the vegetarian option!), sautéed portobellos, sliced and drained tomatoes, topped with lots of grated Mozzarella.