My day job is all about science and math...so of course I'm going to celebrate Pi Day (and if you consider that 3.14159 rounds to 3.1416, then hooray! Today is 3/14/16).
My good friend introduced me to Pizza Limone and a tasty pizza pie made with prosciutto and blackberry. I already know I like ham and pineapple (and pepperoni and pineapple)-and I like this one even more!
I made the dough using the 60-minute bread dough recipe this morning before work and left it in the fridge. After work, I divided it into 3 balls and made 3 "pi"s. For the first pie I used olive oil as the sauce. The second pizza I used bottled marinara sauce. The last pizza I made with some pepperoni and pineapple. My favorite was the olive oil one, with the super-thin crust.
I baked it at 475 on my pre-heated pizza stone for about 8 minutes (keep an eye on it if the crust is really thin). Dust the bottom of the crust and the baking pan with cornmeal to prevent sticking. I didn't have any fresh basil, but it would be delicious to put on after you take the pizza out of the oven.
2 1/4 c. flour
3/4 T. instant yeast
3/4 T. salt
1 1/2 T. vegetable oil
1 c. hot water
Cornmeal for dusting under the crust
Mix all the dry ingredients together in the KitchenAid, then add the liquid. Mix it up still it forms a wet, sticky dough. Let it rise on the counter for about 45 minute (or like me, in the fridge for 8 hours).
1 oz Prosciutto per pizza
Olive oil and garlic (or marinara sauce)