During the warmer months of 2020, I purchased an Ooni Koda pizza oven, and we had pizza night on Fridays over the summer and into the fall. I finally brought the pizza oven inside in November or December, and we haven’t made homemade pizza since.
So tonight, we are having J. Kenji Lopez-Alt’s Foolproof Pan Pizza, which I’ve made before but not in a long time. I am following the recipe pretty closely, but using 00-style flour from Ardent Mills (50 pound bag from Costco Business Center).
For the sauce, I made a variation on Milk Street Kitchen’s pizza sauce from Tuesday Nights: a 14.5 ounce can of diced tomatoes, some oregano, salt, pepper, and crushed red pepper blended till smooth. Next, pour the mixture into a fine-mesh strainer over a bowl and let sit for 15 minutes or so. Toss the juice that’s left in the bowl and put the sauce into that bowl – add a little olive oil and season to taste (I added some sugar).
I used Mozzarella – the hard stuff, but not part skim, that I got at Costco. America’s Test Kitchen also says that there’s a difference between low moisture and non-low-moisture cheese – but they’re still both hard. I also grated some Romano cheese on top. Next time I’d skip the Romano, which I think became bitter and overpowering in the oven.