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As the summer ends and the football season begins, now is the perfect time (if ever) for a super quick pizza party. How quick? 1 hour from flour to a bite! To kick off my amazing new partnership with @kingarthurbaking, I wanted to challenge myself to create the perfect pizza for the spontaneous Gingis, and let me tell you guys – it is SO delicious. You have to give it a try. Using King Arthur’s ‘00’ Pizza Flour, I was able to achieve a crispy crust and chewy interior crumb using a regular home oven in just 7 minutes! For the topping, I made an artichoke-pesto sauce, added Pecorino Romano cheese and Mozzarella, and decorated with colorful potatoes, thyme, and EVOO. The potatoes worked so well on the pizza that you won’t even feel guilty for the carb loading. (LOL) Next time your friends come over and you have nothing to feed them, your kids want pizza “NOWWWWW”, or you find yourself just looking for a quick solution for dinner, this 1-hour pizza is the best solution!
Small pot
Baking steel
Bowl
Scale
Immersion blender
Bench knife
Parchment paper
Rolling pin
Microplane
Pizza cutter
Starting with boiling the potatoes- Simply boil the potatoes until soft. Don’t over-boil them, as we still want some chunks of potatoes on the pizza.
Starting with the dough- Place a pizza stone or a baking steel in the oven on the top rack, and preheat the oven to the maximum temperature.
Pour the beer into a small pot and heat up to 96°F or 36°C.
In a bowl, add the flour, salt, sugar, yeast, and olive oil. Give it a quick stir and add the warm-ish beer all at once.
Knead until you get a cohesive dough, then keep kneading on a working surface until you get a smooth and elastic dough.
Round the dough into a tight ball and coat with a thin layer of olive oil. Place in a bowl, cover with a towel, and let it rest as you prepare the toppings and preheat the oven.
For the sauce- Using an immersion blender, blend a can of artichokes with pesto. The ratio between the artichokes and the pesto is up to you, I used 50/50.
Building the pizza- Divide the dough into two equal pieces, and round each one into a ball. Let it rest for 10-15 minutes.
Then, place the dough on a well-oiled parchment paper and cover the top with olive oil as well.
Flatten the dough with your fingers, then place another parchment paper on top of the pizza and roll it as thin as you can. It’s much easier to roll the dough in between two parchment papers, so the dough doesn’t stick to the rolling pin.
Add the sauce on top of the pizza and spread it all over, covering the edges as well. Compared to other pizza styles, here we don’t try to achieve a puffy crust. It’s not a Neapolitan pizza.
Grate Pecorino Romano cheese and add Mozzarella on top. Break potatoes into chunks and add to the pizza.
Season with sea salt, thyme, and drizzle olive oil on top.
Using a pizza peel, slide the pizza directly on the pizza stone. Remember- because we oiled the parchment paper before, we will bake the pizza on the baking sheet, on the baking stone.
Bake for 6-8 minutes, depending how dark you like your pizza.
Crack open a beer and enjoy the pizza with your lovers!
YASSS!
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