Slab Pizza Pie



I have a dream.  I actually have so many dreams that my husband can't keep up. I think it's pretty reasonable to ask for a wood fired pizza oven in my back yard.  I'm married to a General Contractor. You would think he could make this happen.  

I feel lucky enough to have a couple of pizza stones. I can pretend I have a wood fired oven.  I have to admit when I start to crank the heat up in my oven to achieve that perfect crisp crust, there may have been a few small fires sparked.  The smoke alarm generally goes off and it scares the living h*** out of my Maine Coon cats.  I generally hear the comment, "what's mom burning now".  

 

When I was growing up the only pizza I had came from a packaged box mix by Apian Way. Inside the box was a package of crust mix and a small can of pizza sauce.  My mom would mix the crust with water a push it into a baking sheet.  We didn't own a round pizza pan only a rectangular baking sheet.  The canned sauce was spread over the dough.  We generally only had mild cheddar cheese, so that was used and my mom would fry up some ground beef and sprinkle on top.

Pizza was not my favorite food as a child.


If you don't own a pizza stone or a wood fired oven, this recipe is a great alternative for a crisp crust pizza that will feed a herd.

I decided to use the Crusty Bread dough recipe for the crust.  I added 1/2 cup more flour so the dough would be easier to work with and not so sticky.

For this recipe you will need:

Crust:
3 1/2 cups all purpose flour
1/2 teaspoon yeast
1 3/4 teaspoons salt
1 1/2 cups water

You can follow step-by-step instructions to mix the crust dough here.  Allow dough to sit overnight at room temperature.

Once the dough has risen overnight, I am ready to build the pizza.


Pour 1/3 cup olive oil onto a baking sheet.


This is the crusty bread dough with an additional 1/2 cup flour that I mixed the night before.  It has been raising for approximately 14 hours.  You don't have to let your dough raise that long and it can raise as long as 18 hours.


Drop the dough onto the oiled baking sheet.


Carefully press the dough to the edges of the baking sheet.

This won't happen the first attempt.  The dough will need to rest off and on while to get it to reach the sides of the pan without putting holes in it.  Be patient it could take up to an hour.  Prepare in advance.  I have covered the dough with plastic wrap and let it set for up to 2 hours until I was ready to bake the pizza.  It's ok for it to sit for a while.


I like the fact that I can leave the dough ready to go for a couple of hours.  This way when everyone is ready to eat, all I have to do is add the toppings and bake. I love anything that can be prepared in advance.

Cover the dough with plastic wrap while preparing the other ingredients.


Sauce and toppings:

1/3 cup olive oil
1 28-oz can plum tomatoes
2 cloves garlic
1/2 teaspoon salt
1/4 cup chopped basil
1/4 cup olive oil (in addition to the 1/3 cup above)
1 1/2 cups mozzarella cheese shredded
1/2 red onion
1/2 cup kalamata olives
8 slices prosciutto 

Before you begin to assemble the ingredients preheat oven to 525 degrees Fahrenheit or as hot as your oven will go.


I personally love a chunky tomato sauce.

Crush the tomatoes with your hands.  It's pretty messy and I squirt seeds everywhere.




To the crushed tomatoes, add 2 cloves garlic, chopped.



Add 1/2 teaspoon salt.


Add 1/4 cup olive oil.


Chop 1/4 cup fresh basil.



Stir ingredients together and set aside.


My local grocery store just happened to be pulling fresh mozzarella today.  Lucky me!


Fresh mozzarella can be difficult to shred, so I'm going to dice it.


I have about 2 cups.  You can use more or less.


Halve the olives, if you desire.


Cut the onion in half leaving the root in tact.



I just barely trimmed off the roots.  I want to keep the ends intact.


Cut thin slices.


Set aside.


I'm making one last attempt to pull the dough to the corners of the baking sheet.


Layer is this order.  Mozzarella first.


Spoon on 1 1/2 cups of crushed tomatoes. You will have left over sauce.



Add sliced onions.  I like to fan them out a bit because it looks cool.


Add the sliced olives.


Top with prosciutto.


Place in a preheated 525 degree Fahrenheit oven on the lowest rack.


Bake for about 15 minutes or so.  I like the edges to get crisp and brown.

Remove from oven.  Let cool for about 5 minutes.  At this point the pizza can be carefully lifted out of the baking sheet onto a large cutting board, if desired for easy cutting.  You can always just leave it in the pan for serving as well.

There you have it Slab Pizza.  Of course you can choose your own toppings.  May I suggest thin sliced sandwich pepperoni and jalapenos.  Just remember not to overload the pizza, it can make the crust a bit soggy and the goal is a nice crisp crust.





Slab Pizza Pie

Crust:
3 1/2 cups all purpose flour
1/2 teaspoon yeast
1 3/4 teaspoons salt
1 1/2 cups water

Sauce and toppings:
1/3 cup olive oil
1 28-oz can plum tomatoes
2 cloves garlic, minced
1/2 teaspoon salt
1/4 cup chopped basil
1/4 cup olive oil (in addition to the 1/3 cup above)
1 1/2 cups mozzarella cheese, shredded or cubed.
1/2 red onion, thinly sliced
1/2 cup pitted kalamata olives, sliced in half
8 slices prosciutto 

For the crust:  Mix all of the ingredients together in a large bowl.  Cover with plastic wrap and let set at room temperature overnight or at least 8-10 hours.



When ready to prepare pizza:
Preheat oven to 525 degrees or as hot as your oven can get.  Coat a baking sheet with 1/3 cup olive oil.  Scrape the dough from the bowl into the baking sheet and gently press the dough toward the edges and corners of the pan.  Let the dough rest until it can be eased into the corners.  Cover with plastic wrap and set aside.  Dough can set for at least 2 hours before topping.

For the sauce: Crush tomatoes with your hands into a bowl.  Add minced garlic, salt, chopped basil and olive oil.  Stir.  

To assemble:  First, spread mozzarella cheese on the dough.  Second, carefully spoon sauce over top of the cheese.  Third, add onions, olives and prosciutto.  Place in preheated oven on the lowest rack and bake for 15-20 minutes or until golden brown.  Serves 6



Inspiration:  Mom and Bon Appetite Magazine

9 comments:

  1. I am certainly going to try this I have tried many times to make my own dough and not much luck.
    You have made me very popular with your crusty bread so I am sure it will be great.
    Cathy

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  2. Seriously Girl, is there ANYTHING you can't make more delicious and more fabulous looking? Can't wait to try this little gem!

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    1. The beauty of a camera. Thanks for being my bff.

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  3. Could this be made using a pizza stone? I love using my grill for pizza but haven't found a good crust recipe or a decent store bought pizza crust...

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  4. May I ask, what size sheet pan did you use ? 10 x 15 in ? 13 x 18 in ? Thank you

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    1. I'm so sorry I overlooked your comment while out of town. I used a 13 x 18-inch.

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  5. Wonderful!
    Also try splitting the dough between two cast iron skillets -10 inch- and cooking them either int he oven or the gas grill.

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    Replies
    1. Great idea. I'll try it on my grill. Thanks for the tip

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