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Home Cooking

Pizza Recipes during the COVID19 Quarantine

alarash | Mar 26, 202003:17 PM     29

We have been eating a fair amount of homemade pizza in our house for the past two weeks while under a state-imposed quarantine in California. Acknowledging that pizza is an inherently trivial topic of discussion given the seriousness of the COVID19 pandemic, the hope is that it may help to convey a sense of optimism and gastronomic relief to those interested. With this in mind, I'll share how we make pizza at our house for our two elementary age boys, with the hope that you will share how you've been making your pizza at home. I apologize in advance for the pedestrian nature of our pizza making skills compared to those of you who own a Roccbox, Ooni, or a real brick oven.

We buy our pizza dough fresh from Trader Joe's (usually plain white rather than garlic herb), fold it into a neat ball, and allow it to rise a bit in a bowl covered in cling wrap at room temperature for an hour. Then we stretch it according to this general technique: https://www.youtube.com/watch?v=N_DKc...

Next comes the pasta sauce, straight from the jar. Trader Joe's Roasted Garlic Marinara (green label) is a favorite, but sometimes we get whatever they have at Costco. After the sauce is Kirkland Signature shredded mozzarella (also green label) mixed with some variety of sharp white cheese shredded at home (e.g. Kerrygold Dubliner, Asiago, White Cheddar)

Toppings nearly always involve mushrooms in our household. Button mushrooms are the ones we use most often, and sometimes we mix in cremini or other varieties. We like to slice our own mushrooms fresh and thin. Variations include paper-thin sliced jalapeno pepper, fresh chopped cilantro, good quality Trader Joe's extra large canned whole pitted black olives, which we then slice thickly.

Then the pie goes into the oven at 425 degrees onto a pre-heated vintage French round copper pan that may have been originally intended for baking thin cake (genoise?). We also have an aluminum fenestrated pizza pan we use sometimes (pics attached). Since I am a sucker for kitchen electrics, I also have but only sometimes use a Breville Crispy Crust pizza oven. When it's done, sprinkle a little grated parmesan cheese, and the adults sometimes add a bit of spicy sauce like Harissa, Sriracha, Sambal Oelek, or Gojujang.

Recently I read in another CH thread a mention of making pineapple pizza at home. My boys love Canadian bacon and pineapple pizza, but they've given up most meats since this year, so they don't eat their old favorite pizza anymore. Until I read the pineapple pizza comment I would have predicted such a simple pie would taste too sweet. But we tried making it and it's a new staple. Your comments inspired me. Let's inspire each other further and learn from our collective experience.

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