Electric Mixer (KitchenAid) - Ideal for mixing dough and batter with ease.
Pizza Stone - A flat slab used to bake pizzas in the oven, providing a crispy crust.
Silicone Baking Mat - Essential for transferring dough onto preheated stones or baking sheets without sticking.
Digital Food Scale - Accurate measurements are key in creating consistent and delicious pizzas.
Rotary Pizza Slicer - For evenly slicing your homemade pizza for serving.
Mandoline Slicer - Useful for thinly slicing vegetables like arugula, red peppers, or olives.
Oven Thermometer - To ensure that the oven is preheated to the correct temperature, crucial for a perfect pizza base.
Parchment Paper - Reduces sticking when rolling out and transferring your pizza dough.
Dutch Oven - A heavy-duty pot with high walls that can mimic a traditional brick oven environment for baking.
Chef's Knife - An essential tool for chopping vegetables, herbs, and preparing ingredients before assembly.
Rubber Spatula - Useful for mixing ingredients together, especially when combining wet and dry components like eggs or olive oil into your dough mixture.
2 tablespoons warm water (115°F)
1/2 teaspoon active dry yeast
1 1/3 cups all purpose flour
1/3 cup whole wheat flour
1/2 cup cool water (65°F to 70°F)
1 teaspoon coarse kosher salt
Olive oil
Cornmeal (for sprinkling)
Olive oil
3/4 cup drained roasted red peppers from jar, cut into 1/3-inch strips
1/3 cup Kalamata olives, pitted, quartered
1 cup Parmesan cheese shavings
1 1/2 teaspoons chopped fresh rosemary
4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2 inch thick)
4 large eggs
2 cups (lightly packed) arugula
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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