Short for pizza. This is a denouement of sorts from the inaugural post, which described an honest second attempt at the creation of fine French bread. It failed.
What we have here is a pizza, the dough of which a 4-year-old could make. I set my sights lower this time, and the aim was true.
A rundown of the (admittedly simple) ingredients:
3 cups flour
One packet of yeast (1.5 ozs., I think)
25 turns' worth of pepper on my Trader Joe's plastic grinder (about a tsp)
2 tsps. of dried basil leaves (fresh is better but I live in a land of Philistines)
2 tsps. salt
3/4 cup tomato sauce
1 small onion
1 tomato, thinly-sliced
4 cloves garlic
More salt
Combine the first five ingredients a mixing bowl with 1 and 1/4 cup water, and stir together with a spoon. It'll get clumpy after 5 or so minutes. Knead for 2-3 minutes, let rise for 20 minutes, spread by hand into something that resembles a pizza, place on pizza pan.
Spread tomato sauce, add the tomato, onion, garlic, and salt, and, and put in the oven. The oven should be as hot as it gets. (Mine goes to 550 degrees.)
Bake until brown and done (~8-10 minutes.)
The key with this pie is that it was cheeseless and I didn't use any oil, which means, I'd like to think, that it was something more than vegan. The dough was a little dry, but I blame that on lack of proper hydration in the oven. (The use of a pizza stone is recommended by many sources to rectify this problem, I've read, but I don't know what a pizza stone is.) My taste rating for this was an Ohio 7 out of 10, which is a New York City 2 or 3. The onions were important. They definitely shrunk during baking, so don't skimp when you spread pre-oven.
Maybe 40 minutes total of preparation, plus a time spent washing excess flour from one's digits. And you have to eat it quickly. Homemade pizza refridgerated overnight is quite literally for the birds.
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