The Short Story …
Use no-knead dough
Use your favorite no-knead pizza dough recipe, like this one.
Use a Pan
This should be obvious, it is called “pan pizza” for a reason. Cook your pizza in a pan, … with sides. The pan should also be the right size, or more accurately use enough dough to cover the bottom of the pan. The dough must touch the sides of the pan or you will not get the crispy edges you want from a pan pizza. You should rise the dough in the pan and use plenty of oils or grease. The extra lubrication allows the dough to spread evenly in the pan. When done correctly you will not even need to stretch the dough to fit. Finally before topping the pizza gently dock the dough with your fingers, and release ant obvious large bubbles from within AND UNDER the dough.
Cooking at high temperature (500-525 degrees) allows the crust to rapidly develop bubbles, creating better internal structure and texture. This also makes docking the dough all the more important.
Anything you want. But top the pizza all the way to the edges! You want some of the toppings (cheese especially) to contact the pan sides to get nice and crispy.
The WHOLE Story
This is a variation on the familiar “no-knead” pizza dough recipe.
In a medium bowl, thoroughly blend the dry ingedients. Add the water and olive oil, with a wooden spoon or your hands, mix thoroughly.
Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed. I have not tested this but you should be able to freeze the dough balls for two weeks or so, thaw as you would frozen bread dough.
1 can (15 ounces) whole peeled tomatoes, drained
2 teaspoons diced jalapeno (from a jar, increase/decrease to taste!)
1 clove garlic
1/2 teaspoon salt
1 teaspoon cumin
2 teaspoons lime juice
handful of cilantro (optional)
Dump everything into a blender of food processor and process until smooth. Taste and adjust seasonings as needed. One variation of this recipe calls for equal amounts salt and sugar (up to 1/2 teaspoon each), this may be useful if you use fresh tomatoes and find them a little acidic. The salsa will get spicier as the peppers sit, so keeping it a bit more mild than you’d normally like is a good idea! Refrigerate for at least one hour before serving.
Curry without the Heat
- 1 tablespoon (15ml) vegetable oil
- 2 medium red onions (about 3/4 pound), cut pole to pole into 8 wedges each
- 8 ounces massaman curry paste (about 1/2 cup; 300g)
- 1 (12-ounce; 355ml) bottle Belgian-style wheat beer
- 1 (14-ounce) can unsweetened coconut milk
- 3/4 cup (175ml) homemade chicken stock or store-bought low-sodium chicken stock
- 3 tablespoons (45ml) Asian fish sauce
- 2 1/2 tablespoons (30g) palm or light brown sugar
- 2 star anise pods
- 1 cinnamon stick
- 8 to 10 boneless, skinless chicken thighs (about 3 pounds; 1.5kg), cut into large pieces
- 1 1/2 pounds (700g) red or Yukon Gold potatoes, cut into large chunks
- 1/2 cup (75g) roasted unsalted peanuts
- 3 tablespoons (45ml) fresh juice from about 2 limes, plus lime wedges for garnish
- Kosher salt, to taste
- Steamed or boiled rice, for serving
- 1 cup (30g) lightly packed cilantro leaves and tender stems, for garnish
- Fried shallots, for garnish (optional)
In a Dutch oven, heat oil over medium-high heat until shimmering. Add onions and cook, stirring occasionally, until softened slightly and golden brown in spots, about 5 minutes. Transfer to a plate.
Add curry paste and cook, stirring, for 2 minutes. Stir in beer and bring to a boil, then reduce to a simmer. Cook until reduced by half, about 5 minutes. Add coconut milk, chicken stock, fish sauce, sugar, star anise, cinnamon stick, chicken, and potatoes. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
Add onions back to pot and continue simmering, uncovered, until potatoes are tender and chicken is cooked through, 15 to 20 minutes longer. Remove from heat. Discard star anise pods and cinnamon stick. Spoon off any excess fat on the surface, if necessary. Stir in peanuts and lime juice and season to taste with salt, if needed.
Serve with rice, garnishing with cilantro, lime wedges, and fried shallots (if using).