Uncle Walt’s Pizza
This recipe comes to me from my Uncle Walt who is no longer with us but his memory is. I’ve always known my Uncle for his ability to use his hands. He has that natural ability to build or fix everything and anything. When I heard from my dad that he had turned his skills to cooking I asked for a recipe and was delighted when he responded.
He wrote me,
“I have found that instead of making one large pizza, and having to heat up left overs, I make one of these 8 inch pizzas for Aunt Verna & me. I can freeze the dough and make it up fresh whenever we want pizza. Hope you like this recipe. -Uncle Walt
Thanks Uncle Walt!
The photo is one from my collection of pizza shots from our outdoor wood burning oven.
2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup chilled butter
1 cup milk
3 oz. thinly sliced pepperoni
4 plum tomatoes, sliced
2 cups shredded Jarisberg cheese
1 tsp. dried basil
1 tsp. dried oregano
How To Prepare At Home
In a food processor, pulse flour, baking powder and salt. Add butter, pulse until coarse crumbs form. With the motor running, add milk slowly until a firm dough forms. Divide the dough into quarters and chill for at least one hour.
On a floured surface, roll each quarter of dough into an 8 inch circle. Top each pizza with 1/4 of the pepperoni and tomato slices, sprinkle with 1/4 of the shredded cheese, basil and oregano. Since I like mushrooms, I sometimes sauté several mushrooms and also spread these on the pizza. (or add whatever other toppings you like). I have also tried sprinkling the pizza with Paul Prodhomme's Pizza & Pasta Magic.
Place the dough on a wooden pile sprinkled with yellow cornmeal and place pizza in a preheated 425°F oven on a pizza stone. Bake for 10 to 12 minutes or until the cheese is melted and crust is browned. Moving the pizza once with the pile during the baking will make the crust crisp up quickly.
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