Refrigerator Pizza

Anytime Time Is The Right Time For Pizza!

Years ago when I owned a bakery, this was an easy and delicious recipe I developed for great tasting pizza.  Actually, it is the perfect dough for other other recipes we developed, but today it's all about the pizza.

Everyone has their own favorite flavor and style, but I love what most people think of as a California style pizza.  It's composed of a delicious, slightly chewy thin crust (but not too thin) with a crispy bottom and unique seasonal toppings.  This post is all about making a great pizza with what you have on hand.

I'm a firm believer in using what you have, so the picture above is a pizza topped with shrimp, bacon, and caramelized onions on top of bechamel sauce.  The cheese drawer had a little brie, mozzarella, and aged Romano, so they went on top.  It was delicious, but very rich.  One slice...okay two and a green salad is all you need.  However, feel free to experiment.

The Dough

There are so many schools of thoughts on pizza dough and everyone is a critic.  Some only use purified water, 00 bread flour, or cake yeast, but I say use what you have.  A simple all-purpose flour is just fine to use and makes a great crust.

Dough left in the frig for a day or two tastes even better.  You'll need:

2 cups warm water

1 package active dry yeast or 2 1/2 tsp of loose yeast

3 tsp sugar

2 tsp salt

1 1/2 TBS of extra-virgin olive oil

1/2 cup semolina flour or corn meal is optional

3 1/2 cups floor plus more if needed and for dusting

pizza stone

favorite sauce and toppings

Use a stand electric mixer with a dough hook or a large bowl if made by hand.  Combine lukewarm water, yeast, and 1/4 tsp of the sugar and mix gently.  Let mixture stand until the yeast starts to foam for about 5 minutes.  

Then, add the remaining sugar, oil, flours, and finally the salt (salt retards the growth of yeast so that's why it's added last).  Turn the mixer on low and mix until all the flour has been incorporated.  The dough may be slightly sticky so add more flour if needed until the dough clings to the bottom of the bowl.  Increase the speed to medium for about 5 minutes.  

Turn the dough out onto a lightly floured surface and knead gently until it's smooth.  I always say, it should feel like a baby's butt.  It should bounce back slightly when poked.  Form the dough into a round and place in a lightly oiled bowl and turn it over to coat with oil.  Cover with plastic wrap or a damp towel and let it rise in a warm spot until it doubles in size for about and hour. 

Place a pizza stone in the oven and preheat to 500 degrees or the highest temperature.  If you have a convection oven, use blower.

Once the dough has doubled in size, it's ready.  Remember, the longer it sits, the better it tastes.  Up to three days in the refrigerator is fine.

Roll out a piece (this recipe makes 2 large pizzas) of dough into a 14 inch circle about 1/8-inch thick.  Dust a pizza paddle (called a peel) with flour, semolina, or corn meal and slide it under the pizza dough.  Brush the crust with olive oil then add sauce and favorite toppings.

Slide the pizza onto hot stone and bake for about 12 minutes or until golden brown and crispy.

This simple vegetarian pizza was made with a brushing of olive oil and topped with fresh herbs in lieu of a sauce, grilled eggplant, onions, heirloom tomatoes, goat cheese, and olives. It was the perfect summer pizza.  

Create your own signature pizza and send a pic!