Slow Pizza

I know I have blogged about pizza 2 times before. The first one was "Pizza for a Crowd" and the second was "Pizza in a Hurry." But today I am presenting "Slow Pizza."

This is what I made just for my husband and myself for dinner and it is very good. And very healthy. And it took a long time to make. Actually, it took next to no time to throw together, but the approach was gradual and long. Ok, so here we go:

First comes the sauce.

Here are some lovely tomatoes:


I washed them and cut them in half and put as many as would fit in the steam juicer. When they were nice and soft, I drained off all of the clear liquid.



Next, I put them through the Foley food mill:



This liquid then went into my big crock-pot and I added 3 minced onions, 2 crushed garlic cloves, 1 seeded and minced jalapeno pepper, 3 small cans of tomato paste, 2 Tablespoons Italian seasoning, 3 teaspoons sea salt, a few cranks of pepper and some minced fresh basil:



Then I let it cook on low, with the lid off, overnight and the next day, I put it into pint jars and processed them in my pressure canner for 25 minutes at 10 pounds of pressure. Since this is not a tested, approved recipe, I didn't feel safe doing it in a water bath canner.

So, that is the sauce.

Next (and I'm sorry I don't have any pictures of this) Here is the recipe for the crust. It is best to make it at least 1 day ahead of time, and the dough will keep in the refrigerator for a week in any case.

The crust recipe came from this book (which I love.)

In a big bowl, mix the following:

5.5 cups Whole wheat flour
2 cups Unbleached all-purpose flour
1.5 Tablespoons granulated yeast
1 Tablespoon sea salt
1/4 cup vital wheat gluten

Stir that together and then add:

4 cups lukewarm water

Stir that thoroughly and cover, loosely with plastic wrap, or put it in a plastic container with a lid and leave the lid cracked open. Let it sit at room temperature for 2 hours and then keep it in the refirgerator, loosely covered as before.

Let it sit there at least overnight, and you may use it for up to a week.

The next ingredient I had to prepare ahead of time was the mozzarella cheese. I've been trying to learn to make really nice mozzarella for some time now, and I think I'm getting close. In any case, what I made this morning made lovely pizza. Here is a very good tutorial on how to do it. I made mine from 1 gallon of raw goat milk and had more than enough for one large pizza.

The other ingredients for the pizza are:

6 Roma tomatoes, sliced thinly (eat the ends)
a good handful of fresh basil leaves, chopped
a small amount of nitrate-free pepperoni sausage slices

On baking day, do it like this. Preheat the oven to 400 degrees. Get a large pizza pan and grease it well with coconut oil.

Take the dough out of the fridge and with floured hands, pull off a 1 pound lump. Form it into a ball and place it on the pizza pan. Using some flour, roll it out there and you can use your fingers to push it around where you want it.

Spread some of the sauce on the dough, and then add, in this order:

pepperoni
tomato slices
chopped basil
mozzarella slices

Now, bake it at 400 degrees F. for about 20 minutes. Slice, let it cool a bit and enjoy!

This recipe is being shared over at GNOWFGLINS Tuesday Twister!