Store-bought dough offers a convenient solution for those seeking to indulge in the delectable delight of homemade pizza without the arduous process of making dough from scratch.
This innovative approach brings the realm of easy weeknight cooking to a whole new level, as it allows individuals to effortlessly whip up a mouthwatering pizza in the comfort of their own homes.
Drawing inspiration from the rectangular focaccia-like Sicilian pizza and the Roman pizza al taglio, we have further simplified the preparation process, ensuring that even the busiest of individuals can enjoy a delicious homemade pizza without sacrificing precious time and energy.
With this ingenious method, the art of pizza-making is no longer confined to pizzerias or special occasions, but rather becomes an accessible and enjoyable culinary experience that can be savored any day of the week.
Store-bought dough offers a convenient solution for individuals who desire the delightful experience of homemade pizza without the laborious task of creating dough from scratch.
This innovative approach revolutionizes the realm of weeknight cooking, providing a means for effortlessly crafting a mouthwatering pizza within the confines of one’s own home.
Inspired by the rectangular focaccia-like Sicilian pizza and the Roman pizza al taglio, we have further simplified the preparation process, ensuring that even the most time-strapped individuals can relish in the pleasure of a delicious homemade pizza without compromising their precious time and energy.
With this ingenious method, the art of pizza-making is no longer confined to pizzerias or special occasions, but rather becomes an accessible and enjoyable culinary experience that can be savored any day of the week.
The advent of store-bought dough has revolutionized the way individuals approach the creation of homemade pizza.
This convenient solution caters to those who yearn for the delectable experience of a homemade pizza but lack the time or energy to painstakingly create the dough from scratch.
By offering a hassle-free alternative, this innovative approach has transformed weeknight cooking, enabling individuals to effortlessly craft a mouthwatering pizza within the comfort of their own homes.
Drawing inspiration from the rectangular focaccia-like Sicilian pizza and the Roman pizza al taglio, we have further simplified the preparation process, ensuring that even the busiest individuals can indulge in the pleasure of a delicious homemade pizza without sacrificing their precious time and energy.
With this ingenious method, the art of pizza-making is no longer limited to pizzerias or reserved for special occasions, but rather becomes an accessible and enjoyable culinary experience that can be savored any day of the week.
The introduction of store-bought dough has had a profound impact on the way people approach making homemade pizza.
This convenient option is perfect for those who crave the delightful experience of a homemade pizza but lack the time or energy to painstakingly create the dough from scratch.
By providing a hassle-free alternative, this innovative approach has completely transformed the landscape of weeknight cooking, allowing individuals to effortlessly whip up a mouthwatering pizza within the confines of their own homes.
Taking inspiration from the rectangular focaccia-like Sicilian pizza and the Roman pizza al taglio, we have further simplified the preparation process, ensuring that even the busiest individuals can indulge in the pleasure of a delicious homemade pizza without sacrificing their precious time and energy.
Through this ingenious method, the art of pizza-making is no longer confined to pizzerias or reserved for special occasions, but rather becomes an accessible and enjoyable culinary experience that can be savored any day of the week.
Pizza with Salami and Smoked Mozzarella
With a total time of 40 minutes, this recipe yields servings for 4 to 6 individuals. To begin, heat 2 tablespoons of extra-virgin olive oil in the oven at 500°F, ensuring that the rack is positioned in the lower-middle position.
Prepare a rimmed baking sheet by misting it with cooking spray, followed by brushing it with oil. In a separate medium-sized bowl, combine the drained and hand-crushed 28-ounce can of whole peeled tomatoes with ¼ teaspoon of kosher salt.
Next, ensure that the store-bought refrigerated pizza dough is at room temperature, weighing approximately 1½ pounds.
Proceed to break the 6 ounces of smoked mozzarella cheese into small pieces by hand or shred it to yield 1½ cups. Additionally, thinly slice 2 ounces of genoa salami, resulting in 10 to 12 slices. Lastly, gather 10 to 12 fresh sage leaves.
When it comes to baking, one of the most crucial steps is setting the dough in the center of the prepared baking sheet.
Once the dough is in place, it is important to press and stretch it until it covers the entire pan and is of an even thickness.
This can be achieved by pressing from the center outward and lifting and stretching the edges as needed. It is important to note that it is perfectly fine if the dough does not completely fill the corners of the pan.
However, if the dough is resistant or shrinks after stretching, it is recommended to wait for 5 to 10 minutes before trying again.
On the other hand, if the dough is very elastic, it may require 2 or 3 rests to achieve the desired result. By following these steps, you can ensure that your dough is evenly spread out and ready for the next stage of the baking process.
When engaging in the art of baking, there exists a pivotal step that demands utmost attention: the placement of the dough at the center of the meticulously prepared baking sheet.
Once the dough has been positioned, it becomes imperative to exert pressure and gently stretch it until it encompasses the entire expanse of the pan, achieving a uniform thickness throughout.
This can be accomplished by exerting pressure from the core and gradually working outward, while simultaneously raising and elongating the edges when necessary.
It is essential to acknowledge that it is entirely acceptable if the dough does not completely fill the corners of the pan, as this does not hinder the overall outcome.
However, should the dough exhibit resistance or experience a tendency to retract after being stretched, it is advisable to allow a brief interval of 5 to 10 minutes before making another attempt.
Conversely, if the dough exhibits a high degree of elasticity, it may necessitate 2 or 3 resting periods in order to attain the desired outcome.
By adhering to these meticulous steps, one can confidently ensure that their dough is evenly dispersed, thereby laying the foundation for the subsequent stages of the baking process.
To prepare the flatbread, begin by filling the baking sheet with the dough, ensuring it covers the entire surface area. Next, evenly distribute the tomatoes over the dough, making sure to leave a narrow border around the edges.
Sprinkle the cheese over the tomatoes, ensuring it is spread out evenly. Arrange the salami in a single layer on top of the cheese and finish by placing sage leaves on the salami.
Once prepared, place the baking sheet in the oven and bake until the edges of the crust turn a well-browned color and the cheese has melted and begun to brown, typically taking around 15 minutes.
Once baked, carefully remove the flatbread from the oven and gently slide it out of the baking sheet onto a wire rack.
Allow it to cool for approximately 5 minutes before cutting it into pieces. For an extra touch, drizzle the flatbread with additional oil before serving. For more delicious recipes, be sure to visit Christopher Kimball’s Milk Street at 177milkstreet.com/ap.