Steller's Jay Pizza

Ingredients

  • 1 package Active Dry Yeast or if using bulk yeast use 1 Tablespoon.
  • 1 cup very warm tap water (110 degrees F.)
  • 2-1/2 to 3 cups organic All Purpose Flour (start with 2-1/2 cups and add more if to sticky)
  • 1-1/2 teaspoons Salt
  • 1 teaspoon organic Granulated Sugar
  • 1-1/2 tablespoons organic Extra-Virgin Olive Oil
  • 2 Tablespoons organic dried Oregano
  • 1 Tablespoon organic Garlic Powder
  • Fine Corn Meal for pizza stone
    • Pizza Ingredients – anything you like works for pizza. About an hour before you plan to roll out your pizza dough make bowls of sauces, cheeses, meats, veggies, or whatever you like. Make sure all ingredients are at room temperature when you start assembling your pizzas.

Before we begin, let me say this recipe has been reined over the years for the use with a pizza stone and a wooden pizza paddle.  The paddle is a must if you intend to get the pizza onto the stone without burning yourself or dumping most of the ingredients onto the bottom of your hot oven.  Fine corn meal is used to dust the paddle with so you can easily slide the pizza dough off the paddle without it sticking.  If you can’t find fine corn meal just grind your course corn meal in your coffee grinder.  You want the corn meal a bit finer than course because if you don’t your will be taste large pieces of corn meal when eating your pizza and I don’t personally like the crunchy texture.

A note about proofing the yeast.  Never add salt to the water & yeast mixture as salt is a preservative and will slow the yeast from growing.  I always add the sugar to the very warm tap water as yeast loves sugar.  Also, make sure your yeast package or bulk yeast is not expired.  If your yeast has been stored in the pantry, verses in the refrigerator, and is older than a few months than don’t use it!  

In a glass measuring cup combine yeast with water, olive oil, sugar and whisk well to proof for five minutes. You should see the yeast solution bloom and increase in volume. 

After five minutes, transfer to the bowl of a food processor along with flour and salt.  Process until the dough forms a ball. The dough should be soft but not sticky.  If you are new at making bread dough I have a rule “better slightly sticky than to dry”, so if you are unsure than remember that sticky dough is a good thing and dry dough won’t rise. If it is too sticky, add a bit more flour and process for another 10-30 seconds.

Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes.  You only want to add more flour if the dough is sticking to your fingers. If the dough is to dry it won’t rise as there is not enough moisture in it for the yeast to do its magic.  Transfer dough to a lightly oiled bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500 degrees F.  If you have a pizza stone this is the time to place it on the bottom rack of the oven.

Divide dough into 3 portions and form into balls. Place all three on a lightly oiled cookie sheet and cover with a damp towel and let sit for about fifteen minutes. 

When ready to make a pizza take one dough ball and transfer to a lightly floured surface.  Stretch out by hand to the desired shape or to the size of your pizza paddle.

Dust pizza paddle with corn mean and transfer the pizza to your paddle.  I prefer to fold the pizza dough in half, lay it on the paddle, and unfold.  Top with sauce and any ingredients you prefer but make sure during this process you don’t push down on the dough causing the dough to stick to the paddle.  Before transferring the pizza to the hot pizza stone wiggle the paddle handle to ensure your pizza is not sticking.

Transfer pizza to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). NOTE: Don’t start making another pizza on your paddle, unless you have two of them, as you will need the paddle to remove the cooked pizza.  Remove pizza from the oven with your pizza paddle, cut, and serve immediately.  Repeat process on pizza paddle ensuring you re-dust the paddle with corn meal.

This pizza makes a great couples gathering!  Invite them over and have different couples make the next pizza.  Serve your favorite pizza to your friends accompanied with a Syrah/Shiraz, Valpolicella, or Zinfandel wine.  Serve them outside and let them enjoy your birds singing and playing in your birdbaths.  Having a Bluebird nesting box near by will ensure your guest lots of entertainment.  If you need help developing your birding area feel free to contact me, birdman@birdmanusa.com.