The cover of the September issue of Men's Health captioned, The Pizza Diet. In case you missed it, that's Tom Brady on the cover. The article talks about crafting the ultimate homemade pie instead of ordering and waiting for take out pizza to arrive . We like what they had to say, from stretching the dough to tossing away your stone for a steel (my favorite quote). Lets dig in and craft our own pizza inspired by this article. For the dough, Jim Lahey makes another appearance. It's going to be hard to find an easier and tastier dough to make at home. A few simple steps and 18 hours later, you are ready to top your pizza.
For our creation, we're going to take Men's Health advice and construct a very simple pizza with minimal prep time. If you want to impress your guests, keep it simple and colorful. We're going to add a few simple techniques to add some flavor along the way.
First we're going to pickle our peppers. I learned this trick from Kenji over at SeriousEats.com It's quite simple and adds a great flavor to your peppers. You will impress, I can assure you.
1 cup water
1 cup white vinegar
1/2 cup sugar
1 teaspoon of salt
4 or 5 peppers of your choice
Combine the water, vinegar, sugar and salt in a sauce pan and bring to a boil, stirring until the salt and sugar has dissolved. Remove from heat and add sliced peppers and stir for a few seconds until peppers are fully submerged. Allow to cool at room temperature and drain until the peppers are just covered. Store peppers in a covered container for up to 2 months. ( I never get passed one day). These are great on sandwiches or scrambled eggs.
Chef Tip: Habanero peppers are intensely hot, wash hands after slicing and do not touch eyeballs. I did this to show you what might happen if you don't follow this tip. Trust me, this really hurts.
Next prepare this simple tomato sauce and I mean simple.
One can whole peeled tomatoes
Open the can and strain then crush with your hands. This will be a bit messy, but enjoyable. Add salt and a bit of olive oil. This sauce will cook on the pizza.
Lets put this together. I love the adage, less is more. When preparing, top your pizza sparingly. Thomas McNaughton, chef owner of Flout + Water in San Francisco says the following:
For a crisp slice that's easy to pick up, take a just enough approach to topping distribution. "You don't want to weigh the pie down anywhere. Sprinkle ingredients sparsely and evenly so every bit of the pizza has a little of everything," says McNaughton.
Lets take a look at the finished pizza.