Yesterday I decided to prepare dough for making a pizza – the recipe (that originated with King Arthur Flour’s website) involved several rise phases, a final 40 minute rise and then into the fridge for 12+ hours.

This morning, three hours before baking started, I pulled out the dough and stretched it into a Lodge cast iron pan pre-oiled (with good olive oil). There after a few stretched, it gets covered with a cloth and rested for two hours.

After resting, it ‘s time to make the sauce. For me, this was a large can of good San Marzano tomatoes (with juice), sliced and added to a pan with some fried onions, garlic and salt. I simmered it for 30 minutes to concentrate the flavours, then put it in the oven at 190f for another 45 minutes whilst I went to get some wine.

Whilst in Southlake picking up the case I ordered from Central Market, I drove past the fire station where someone added masks to the police/fire rescue dog memorial. Back home again…

• 

• 

• 

The pizza dough, now nicely risen and at room temperature is lightly topped with mozzarella, then the sauce (by now cooled and blended thoroughly) and a final layer of cheese and some basil and oregano from the herb garden.

25 minutes later (bottom of a 450f oven, non-convection), it came out rather well.

Update: This is the dough recipe used: https://cooking.nytimes.com/recipes/1021193-cheesy-pan-pizza

For the flour, I used Barton Spring Mills Rouge de Bordeaux (https://bartonspringsmill.com/collections/heirloom-wheat/products/rouge-de-bordeax-wheat?variant=16611412508762)