Made some great pizza yesterday, although it took a while. I started out with the sauce a day earlier. I assure you, there will be more than enough sauce, even for a 16 incher. In this sauce recipe, I left out the parmesan and fennel but did add crushed red pepper (you realize I love my pizza spicy). The sauce still came out great. I simmered mine for the full 60 minutes and left it in the fridge (with bay leaf) overnight.
So, the next day, I wanted a large ‘Za (sorry if that makes you cringe), thus a recipe for 16″ pizza dough would meet my needs and appetite. I had some whole wheat flour left from some other baking hobbies, so I used that. The recipe is very low maintenance – no all-purpose flour needed! I just used regular table salt. I don’t have a fancy dough mixer (certainly in the near future I’ll get one), so I kneaded the dough by hand. Funny thing, I let my dough rise in the comforts of my warm car. Sitting out in the sun, my car was nice and warm for a December day. It’s okay if you don’t have a rolling pin. I used one of those metal water bottles to roll out the shape of the dough. Oh yes, the recipe doesn’t call for it but I like to lightly coat my pizza pan with corn meal. This allows the dough to not stick to the surface and gives an extra texture to the taste of the crust.
How you top the pie is up to you. I like my pizza extra sauce and light cheese. In this case, I only had shredded colby jack cheese. Not my favorite but it doesn’t hurt to lightly sprinkle some. I would certainly recommend fresh mozzarella if you do use cheese. Here’s what I used: can of jumbo black olives, two jalapeños, two whole banana peppers, orange bell pepper, one beefsteak tomato, carton of mushrooms, one sweet yellow onion, a small package of a green leafy mix (spinich, kale, mizuna, chard) and some sliced chicken I made earlier in the week. If you want, you can try making a garlic butter sauce to brush the crust after you have topped your pizza. Before I put mine in the oven, I sprinkled some Italian seasoning.