Super Bowl pizza party, chez Lou-Bing. Where’s the internet version of Smell-O-Vision when I need it?
Seriously, though, best homemade pizza OF ALL TIME.
EDIT: Here’s the recipe!
Papa Lou’s Pizza
dough:
1.25 cups warm water
about 1 teaspoon yeast
1 tablespoon salt
13-15 oz. flour (about 2.5-3 cups)
2 tablespoons lard (or oil, but lard is way better. sorry, vegans.)
Dissolve yeast and salt in water. Add about half the flour. Add lard to mixture. Using a fork, break up the lard in the mixture. Add the rest of the flour. Dough should be not too sticky, not too dry. (It’s okay if it’s wet.)
Preheat oven to 150 degrees, then shut it off. Cover dough in bowl and let rise 1 hour and 20 minutes in warm oven.
Remove dough and put it on a floured surface. Flour dough, and let rest 10 minutes. Stretch dough into the shape of your pan or pizza stone, by pulling it gently. Work slowly to avoid making holes. Dust dough with flour if it gets sticky.
Sprinkle cornmeal on a pizza peel or back of a cookie sheet, and transfer the stretched dough to the peel. (It helps to flour the surface of the dough, and then fold the dough in half, then half again, before transferring it to the peel. Unfold it once it’s on the peel. Dust off any excess flour.) Preheat oven to 500, placing pizza stone (if using) on lowest rack, and let dough rest 15 minutes on peel.
Sauce:
1/2 28 oz. can of San Marzano tomatoes (no substitutes)
1 tsp sugar
1 tsp salt
1/2 tsp each garlic pwdr, onion pwdr
Pepper to taste
Pinch of cayenne
2 TB olive oil.
Mix all ingredients with your hands in a large bowl, crushing tomatoes. Sauce will be liquidy.
Pour sauce on the dough. Top with cheese (whole milk mozzarella is best) and any other toppings. Once oven is preheated, remove hot stone and transfer pizza to hot stone with a quick, fluid jerking motion. (This sounds ridic, but you’ll understand when you try.) Bake pizza for 10-14 minutes, flipping it around halfway through cook time. Transfer pizza to a wire rack to cool for 10 minutes. Bon appetit!
