MATTY MATHESON
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SEASON FUCKING TWO!!!! I DONT EVEN KNOW WHAT I COOKED!!!! ITS ALL OVER!!!! JUST A DASH RETURNS WITH I THINK PARTY TRAY PIZZAS!!!!! LETS GO!!!!! THIS SEASON ALMOST DESTROYED US ALL!!!! MORE CHAOS LESS FOOD MORE MICHELLE MORE YELLING MORE MICHELLE ITS ALL ABOUT MICHELLE!!!!! SHE IS MY LORD AND SAVIOUR!!!!! Ingredients - Pizza Dough (makes 1 13 x18 inch pizza, or 2 9x13 inch pizza ) 8g Dry active Yeast 1 3/4 cups warm water 1/3 cup olive oil, plus more for greasing bowl and pans 1 tbsp salt 4 cups all purpose flour Tomato Sauce 1/4 cup olive oil 1 onion, finely diced 3 clove garlic, finely sliced 2 28 oz can whole tomato 8 basil leaves 1 tbsp dried oregano 2 tbsp sugar Salt and pepper For the Garden Vegetable Pizza (makes 1 9x13 inch pizza) 1/4 parmesan cheese, finely grated 1/4 cup olive oil, divided plus more for garnish 1 cup grated mozzarella cheese 1/2 cup cherry tomatoes 3 Squash flowers 3-4 kale leaves, torn 3-4 spigarello leaves, torn 2-3 green onion, cut into thirds 1/2 cup ricotta 4-5 fresh basil leaves Salt and pepper Zest of one lemon *use whatever vegetables that are available to you For the pepperoni pizza (makes 1 9 x13 inch pizza) 2 tbsp olive oil 1/2 cup parmesan cheese, divided 1 cups grated mozzarella 1 cup tomato sauce 2 cups pepperoni Directions: - In the bowl of a stand mixer fitted with the hook attachment, Dissolve yeast in warm water. Let stand until frothy, about 10 minutes - Pour in olive oil, salt and gradually add the flour. Mix on low speed until combined scraping down the sides as needed. - Increase speed to medium-high. Knead in a mixer until dough is smooth and pliable. The dough should be tacky, but If very wet sticky, add more flour 1 tablespoon at a time. - Form dough into a smooth ball. Grease a bowl with olive oil and place dough in the bowl. Cover with plastic wrap and allow to rise until ball doubles in size, about 1 hour. - Place dough in the refrigerator to ferment for 24 hours. - Remove dough from refrigerator and place on a sheet pan greased with olive oil. Using your fingertips gently stretch dough over the surface of the pan. The dough does not need to reach rim to rim in this step. Cover with plastic and place in the refrigerator for another 24 hours. - Meanwhile, to make the tomato sauce, heat olive oil in a pot over medium. Add in onion and garlic and cook until soft and fragrant, about 5 minutes - Add in tomatoes, crushing each one in your hand before adding to the pot. Pour in the residual liquid from the can. - Stir in basil, oregano, and sugar then season with salt and pepper - Simmer sauce until it becomes thick and pasty, about 20 minutes. Set aside to cool. - Remove dough from refrigerator 15 minutes before assembling.. - Gently stretch the dough on a baking sheet so it reaches rim to rim. If the dough is pulling back, let rest for 2-3 minutes then continue to stretch again. - Preheat oven to 500F - Cover with a dish towel and let the dough rest for 20 minutes To make the Garden Vegetable Pizza: - Sprinkle parmesan cheese over pizza dough then drizzle with half the olive oil. - Sprinkle Mozzarella cheese over the parmesan. - Arrange cherry tomatoes over dough, breaking them as you go, allowing their juices to fall on the pizza. - Arrange remaining vegetables over dough. Then drizzle remaining olive oil and season with salt and pepper - Bake until crust is golden, about 20 minutes - Remove from oven and arrange dollops of ricotta over pizza - Garnish with basil leaves, a drizzle of olive oil, and lemon zest - Let rest 10 minutes before slicing and serving To make Pepperoni Pizza: - Drizzle olive oil over the dough and then sprinkle half the parmesan cheese - Sprinkle with mozzarella over and then arrange dollops of sauce over mozzarella - Sprinkle the remaining parmesan cheese over pizza and then top with pepperoni - Bake in the preheated oven until crust is golden, about 20 minutes - Let rest 10 minutes before slicing and serving