Conor and I loooove making pizza at home. I don't think I've ever met anyone who doesn't though. It is something we can easily throw together on a weeknight (margarita!) or plan out and make into a project (chicken enchilada!). I highly recommend getting a pizza stone to use at home. It will make your homemade pizza 100000% better. No really..go order one (they're cheap). The trick with the stone is to pretty much crank the oven as high as you so it gets super hot (I'd say around 450-475). This is key for making for a crispy, crunchy, awesome crust.
This dough recipe is my absolute favorite. Most things from The Smitten Kitchen are though. After trying many different ones and always missing something I consistently make delicious, crispy dough with this one. You will love it (added perk: it's super easy).
We both thought this mix of toppings was meant to be together, we easily ate the whole pie (and potentially thought about making a second one immediately). Sweet corn is still around and is ideal for this, but substituting frozen will work just as well. Cherry tomatoes are an added treat with the pizza sauce too. Fontina is one of my favorites to use on a pizza and works so well in here. Please go make this pizza.
leisurely pizza dough ( from The Smitten Kitchen Cookbook):
- 1/2 cup warm water (110-116 degrees)
- 1/4 +1/8 teaspoon of dry active yeast
- 1 1/2 cups a.p or bread flour, plus more for the counter
- 1 teaspoon of salt
- olive oil to coat bowl
for the pizza:
- 8oz. chicken sausage; removed from casing
- 1 large shallot; thinly sliced
- 1 bell pepper; sliced
- 1 cup of sliced cherry tomatoes
- one ear of corn; kernels removed
- 3/4 cup of grated fontina cheese
- your favorite pizza sauce (we're a fan of the Don Pepino)
- fresh basil for garnish
In the bowl of a stand mixed fitted with the dough attachment pour the warm water, sprinkle yeast over the water and let sit for 5 minutes.
Next, add flour and salt, mix at a medium speed till it forms a craggy mass. Reduce speed to low and mix for 5 more minutes. Allowing the hook to knead the dough into a smooth elastic ball. Remove dough from mixer and place in a clean bowl, lightly oiled with olive oil and cover with plastic wrap. Stick it in the fridge for 8 hours or overnight.
When you are ready to use your dough take it out of the fridge and let it come to room temp, and finish doubling in a warm spot.
Start by heating a cast iron pan over medium heat. Add a glug of olive oil and the chicken sausage. Brown evenly in pan, breaking up the meat and stirring as needed. Once browned remove from pan and let it rest on a plate lined with paper towels. Try not to eat it all as you a finishing all your other prep work. This is something Conor and I need to work on. Anyway.. in same pan add the corn-- stirring often and slightly charring the kernels, 2-3 minutes. Remove from heat.
Roll out the dough to desired pizza shape...circle or square, maybe an octagon if you're feeling like up to it. Layer your pizza starting with sauce, chicken sausage, veggies and lastly fontina. Bake till pizza is golden and bubbly, about 8-12 minutes. Top with basil and a drizzle of olive oil. Eat in kitchen while standing over the oven.