Patriotic Pizza

Last week, on July 1, we celebrated Canada Day!  The weather this year happened to be completely miserable, so it seemed like the right kind of day to snoodle in and watch movies…and that is exactly what happened.  My bf and I, let’s call him Michael, decided that it would be the right time to make homemade pizza.  As it was a holiday, our dinner preparation began rather poorly, considering almost all the stores were closed and finding toppings and such was going to be rather difficult.  In the end, however, toppings were acquired and the pizza began to take shape.

The dough was made by hand and our sauce was also whipped up quickly before it was slathered on the crust, covered in goodness and cheese, and then baked to crispy, flaky, saucy, cheesy goodness!  I had a pizza crust in mind – from the King Arthur Flour blog, Flourish (brilliant name, by the way), which was adapted from a cookbook I had previously flipped through.  The concept the book is based on is breads and doughs that don’t need to be kneaded and I had been curious to try it out for some time.  I was simply waiting for the opportunity, and it had finally presented itself, as well as someone to enjoy it with!

The crust was as easy as it claimed to be and one I will definitely consider making again, simply because it made dough for about 4 pizzas, depending on how thick you like your crust to be.  After we had finished ours, we portioned and wrapped up the leftover dough and threw it in the freezer for it to be enjoyed at a later date.

And here’s how it went:


about 7 1/2 cups flour (the recipe says 9, but flour amounts sometimes can vary)
1 tbsp dry active yeast
3 cups + 3 tbsp warm-ish water
1/3 cup olive oil
a generous tablespoon salt

Basically, all you do is throw it into a bowl:

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And mix till just barely mixed together (remember NO-KNEAD!….as my instinct was to knead until smooth!!!).  Let it rise about 1 1/2 – 2 hours and then throw it in the fridge until you’re ready to use it.  It’s recommended you let it sit for up to 4 hours more to develop flavour from the yeast, but we didn’t wait that long and it was still fabulous.

Roll that baby out – take as much dough as you like from your bowl.  It should be about the size of a softball – smaller if you like thin crust.

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And fit it onto your pan:


Now, here is where your handy second person comes in ;) while one of you rolls and fits, the other can whip up a sauce: (this also might be a good time to turn your oven on – 450F)

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We didn’t use a recipe, so this is what we did.  Saute an onion with a healthy amount of garlic – maybe 4 cloves?  Add a can of diced tomatoes and tomato paste:

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From here, add your spices: basil, salt, pepper, Italian seasoning, oregano, perhaps a touch of sugar, and a few chili flakes.  Let it simmer for as long as you like.  I think we let it go for about 20 minutes or so.  I look forward to doing this later in summer with fresh tomatoes, making a huge batch and then freezing it for use in fall and winter.

This is what you get:


Now comes the fun part!  Building the actual pizza!

Get some sauce on the crust and throw whatever you want on there.  As we had limited options for our pizza due to our lack of organization, we had meat on our pizza.



And a shit-ton of cheese!



When you’ve gotten this far, hopefully you remembered to turn the oven on to 450F, if not, no worries. The pizza isn’t going anywhere.  Bake it for about 25-30 minutes, or until you feel it’s done.


The crust was flaky and crispy and light – so tasty.  The cheese was melty and had that bit of crispness on the top.  Love it!  There’s something satisfying about a homemade pizza, I mean pizza in general is fantastic and I could eat it every day, but when you make it yourself, it’s twice as good.  I hope you come up with a better variety of toppings for your versions ;)

Thanks for reading!  Happy eats!
~e. (and Michael)




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