Joshua

Weissman

The Easiest Pizza

Ever (3 Ways)
Homemade pizza doesn’t
always have to be hard.

Homemade pizza doesn’t always have

to be hard.

The Easiest Pizza Ever …

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stores, international, signed editions,
etc.): https://bit.ly/WeissmanCookbook

No Knead Pizza Dough:

¾ cup (500g) 00 tipo flour
1 ½ cups (375g) lukewarm water
¼ teaspoon (1g) active dry yeast
¾ tablespoon (14g) fine sea salt
Method:
1. In a large mixing bowl, combine
flour and salt. Mix by hand to fully
incorporate.
2. Heat water to 98°F (36°C). Once to
temperature, whisk in yeast until
dissolved.
3. Add yeasted water mixture to
flour mixture in bowl. Mix by hand
until a shaggy dough has formed.
4. Grease the bowl with olive oil to
ensure the dough doesn't stick to
the bowl, then tightly cover with
plastic wrap. Allow dough to rise
at room temperature overnight, or
until the dough has doubled in
size.
5. Flour a work surface and scrape
dough from the bowl onto the
surface. Divide dough into 4 even
pieces about 220 grams a piece.
Fold all sides of the dough balls
into the middle and roll into taut
balls. If dough is sticking at any
point add more flour to your work
surface to keep dough from
sticking.
6. Add to a flour dusted proofing box
(or rimmed baking sheet dusted
with flour), cover, and let proof at
room temperature for 30-45
minutes.
Classic Pizza:
28 ounce (794g) can, whole
peeled San Marzano tomatoes
3 cloves garlic
¼ cup (60ml) extra virgin olive oil,
plus extra for garnish
Salt to taste
Buffalo mozzarella for topping
Fresh picked basil for topping
Method:
1. Add tomatoes from a can of
whole peeled San Marzano
tomatoes to a blender. Make sure
to only use the flesh, not the juice
from the can. Followed by garlic,
olive oil, and salt.
2. Blend on low until pureed and as
smooth as possible.
Assembly:
1. Preheat the pizza oven to 700°F
(370°C).
a. If using a home oven, place a
baking stone, or overturned
baking sheet into a cold oven.
Then preheat the oven to its
maximum temperature for 30
minutes.
2. Place a dough round onto a
generously floured pizza peel.
Flour the top of the round and
using a fist, punch down leaving a
thin border, and leaving the
dough on the counter, stretch the
dough at opposing corners gently.
3. Quarter turn the dough after each
stretch, until you get roughly a 10
inch circle.
4. Top with a few tablespoons of
pizza sauce and spread, then
evenly followed by torn
mozzarella and basil leaves.
5. Place pizza in the oven using a
flour dusted pizza peel, or any flat
surface that the pizza will fit on
such as a cutting board or plate.
Cook for 20 seconds until one side
begins to char. Quickly turn it 180
degrees and cook for another 20
seconds. Do a quarter turn on the
pizza and cook for 15 more
seconds.
a. If using a home oven, place the
pizza into a preheated oven
onto the baking stone using a
pizza peel and bake for 5-8
minutes.
6. Remove from the oven and add a
light drizzle of olive oil.
Pesto Pizza:
2 cups (50g) picked basil, tightly
packed
1 cup (40g) grated Parmigiano
Reggiano
½ cup (120ml) extra virgin olive oil
⅓ cup (45g) pine nuts
5 cloves garlic
Salt to taste
Splash of filtered water
¼ cup sun dried tomatoes for
topping
Buffalo mozzarella for topping
Burrata for topping after bake
Sliced Prosciutto for topping
Method:
1. In a blender combine basil,
parmesan, pine nuts, garlic and
black pepper and pulse 4-6 times
to break up all dry ingredients.
Add a splash of water to help the
mixture puree without making it
runny.
2. Once ingredients are beginning to
puree, turn the blender on all the
way and slowly stream in olive oil.
Blend until smooth
3. Transfer to a bowl and season
with salt.
Assembly:
1. Preheat the pizza oven to 700°F
(370°C).
a. If using a home oven, place a
baking stone, or overturned
baking sheet into a cold oven.
Then preheat the oven to its
maximum temperature for 30
minutes.
2. Place a dough round onto a
generously floured pizza peel.
Flour the top of the round and
using a fist, punch down leaving a
thin border, and leaving the
dough on the counter, stretch the
dough at opposing corners gently.
3. Quarter turn the dough after each
stretch, until you get roughly a 10
inch circle.
4. Top with a few tablespoons of
pesto and spread, then evenly
followed by torn mozzarella,
prosciutto, and sliced sundried
tomato.
5. Place pizza in the oven using a
flour dusted pizza peel, or any flat
surface that the pizza will fit on
such as a cutting board or plate.
Cook for 20 seconds until one side
begins to char. Quickly turn it 180
degrees and cook for another 20
seconds. Do a quarter turn on the
pizza and cook for 15 more
seconds.
a. If using a home oven, place the
pizza into a preheated oven
onto the baking stone using a
pizza peel and bake for 5-8
minutes.
6. Remove from the oven and
garnish with torn burrata, a drizzle
of olive oil, and a few cracks of
black pepper.
Vodka Pizza:
14 ounce (397g) can, crushed San
Marzano tomatoes
5 cloves, thinly sliced
3 ounces (112g) pancetta, finely
diced
1/2 cup (120ml) heavy cream
2 tablespoons (24g) extra virgin
olive oil, plus extra for garnish
2 tablespoons (24g) vodka
1 tablespoon (26g) tomato paste
1 teaspoon (2g) red pepper flakes
Low moisture mozzarella for
topping
Sliced pepperoni for topping
Method:
1. In a medium saucepan render
pancetta with olive oil until
browned and crispy, then add
garlic and red pepper flakes.
Saute for 30 seconds, or until
garlic softens and becomes
fragrant.
2. Add tomato paste to pan and
cook until the paste darkens in
color and stars to stick to the
bottom of the pan
3. Deglaze the pan with vodka and
cook until the smell of alcohol no
longer permeates from the pan.
4. Pour in crushed tomato and bring
sauce to a boil. Once boiling,
reduce heat to simmer and let
cook until the sauce begins to
thicken.
5. Stir in heavy cream and allow
sauce to cool.
ASSEMBLY:
1. Preheat the pizza oven to 700°F
(370°C).
a. If using a home oven, place a
baking stone, or overturned
baking sheet into a cold oven.
Then preheat the oven to its
maximum temperature for 30
minutes.
2. Place a dough round onto a
generously floured pizza peel.
Flour the top of the round and
using a fist, punch down leaving a
thin border, and leaving the
dough on the counter, stretch the
dough at opposing corners gently.
3. Quarter turn the dough after each
stretch, until you get roughly a 10
inch circle.
4. Top with a few tablespoons of
vodka sauce and spread evenly.
Follow that with grated low
moisture mozzarella, and sliced
pepperoni.
5. Place pizza in the oven using a
flour dusted pizza peel, or any flat
surface that the pizza will fit on
such as a cutting board or plate.
Cook for 20 seconds until one side
begins to char. Quickly turn it 180
degrees and cook for another 20
seconds. Do a quarter turn on the
pizza and cook for 15 more
seconds.
a. If using a home oven, place the
pizza into a preheated oven
onto the baking stone using a
pizza peel and bake for 5-8
minutes.
6. Remove from the oven and add a
light drizzle of olive oil

Pizza • Italian

20 4

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