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Napa Photographer – Super Bowl Pizza!

We have been making home-made pizzas for years.  Several years ago, I came across this recipe that was published in the New York Times for No-Knead Bread.  It not only makes wonderful bread but I like to use it for pizza dough as well.  It is easy to do, thus the name No-Knead Bread.  The dough practically makes itself, however, you have to start the day before you plan on eating it as the dough needs to rise at least 12 hours, but up to 18 hours is preferable.  The first photo below is what you can expect to see the morning after you have prepared the dough…it will at least triple in volume with lots of bubbles. This post is not at all meant to be an in depth-tutorial, I am just sharing photos of the way I make pizza at home.

Next, turn out onto a floured board, with floured hands (dough is VERY sticky) and let rest 15 minutes.

After the dough has rested, quickly and gently form into a ball and let rise about two hours more.

Lightly sprinkle a non-stick deep dish pizza pan with corn meal. At this point, I pre-heat the oven on convection bake at 450º, roll out the dough and add pizza toppings. The order is personal preference but we like to add sauce first, followed by meat, top that with mozzarella cheese and add veggies last.

Baking times will vary according to your oven, however, I cook it for about 20 minutes (keep checking so it doesn’t burn). If it browns too fast, I cover it and bake approximately 10 minutes longer. Remember, this is a deep dish pizza and you don’t want to eat raw dough!

Voila! The finished product!

I like to transfer the pizza to a shallower pan for cutting. ‘IF” you have any left overs, this freezes beautifully…just defrost and re-heat on a pizza brick.


Jo Ann - February 8, 2013 - 9:58 am

Wow, looks awesome. Bet it tasted as great as it looked. Who needs Pietro’s? Go Ravens!!

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