Pass the pizza

With Super Bowl Sunday just days away, it’s time to think about inviting some friends over for the big game. Homemade pizza is a crowd-pleasing, inexpensive way to feed hungry fans. Prepare some individual crusts, set out the toppings and let the guests join the action.

“Pizza is an awesome food because it involves everyone,” said Sue Kautzmann. “It’s a shared experience,” agreed her daughter Krista Kautzmann, who owns South Perry Pizza with her mom. The Kautzmanns and a few other local experts weigh in with tips for the perfect party.

The crust

Plan on about five to six ounces of dough for an individual pizza, Krista Kautzmann said. Divide the batch of dough into individual servings, shape each one into a ball and let them rest for 30 minutes before rolling them out. “It makes it much easier to shape,” she said.

To enjoy more time with your guests, shape and partially bake the crusts up to one week in advance, suggested Tara Wright, who sells gluten-free pizza dough mix and crusts through her business Fusion Flours. “Having ready-made crusts is much easier,” Wright said.

The crusts should be cooked for four to five minutes – just until they are a little browned and no longer doughy. Let them cool, wrap in plastic and freeze the crusts in zip-close bags. Take the crusts out of the freezer right when it’s time for guests to make the pizza – they don’t need to be defrosted.

The sauce

Making pizza sauce from scratch is definitely worth it, Wright said. “It’s thicker, it’s zestier – it’s just better,” she says. (See recipe below.)

For a little variety, also offer a good quality olive oil, pesto or even barbecue sauce. “Garlic olive oil and few dollops of mascarpone cheese melt together and make this amazing creamy sauce,” Krista Kautzmann said.

The toppings

Setting out the ingredients in the order that they go on the pizza makes things easier. Start with sauce, then the cheese and add the toppings last.

Less is more when it comes to toppings, Sue Kautzmann said. “You can enjoy the flavors more (with just a few toppings),” she says. Count on about half an ounce of meat and an ounce or so of cheese per person.

Cut salami and pepperoni in slivers or ask the butcher to slice them really thin to keep costs down. “Prosciutto is a lighter option,” said Krista Kautzmann, who recommends Columbus brand salami and prosciutto (available at Costco).

Along with the meats, offer plenty of veggies. “I like to sauté peppers and onions – it brings out the flavor,” Wright said. Zucchini, asparagus, eggplant and garlic are delicious when sautéed just long enough to become soft.

“You can add fresh herbs, spinach or arugula after the pizza comes out of the oven,” Krista Kautzmann said. “It’s fresher.” Make sure to chop the greens finely so they don’t come off the pizza when you take a bite.

Don’t forget the cheese. “We use whole milk mozzarella and Fontina, which is really rich and creamy,” Krista Kautzmann said. Wright suggests a four cheese blend available in bulk from URM Cash and Carry, 902 E. Springfield Ave.

Cooking tips

Don’t worry if you don’t have a baking stone or fancy pizza pans. Use parchment paper to line cookie sheets or any other pan you have handy. “It (parchment paper) protects the oven and the crust gets brown,” says Wright. Cleanup is easier too. Pre-cooked crusts can go right on the rack in the oven.

Krista Kautzmann recommends getting the oven as hot as it will go – just keep watch so the pizza doesn’t burn.

Drinks and dessert

“I tend to go with an IPA or a hop-y beer with pizza,” said Kelly Warner, manager of Vintage Vines wine and beer shop, 106 N. Evergreen Road, Spokane Valley. Count on one drink per person per hour, and make sure to include plenty of nonalcoholic choices. Warner suggests Hotlips soda, which includes fruit pulp and comes in flavors such as raspberry and pear. Chianti is a good choice for pizza, and hard apple cider would work well too, says Warner.

For dessert, consider small sweets that can be made in advance. “I like bar cookies or brownies you can cut in bite-sized pieces,” Krista Kautzmann said. A dessert pizza can also be made ahead and sliced into thin pieces.

Whole Wheat Pizza Dough

This recipe is adapted from “The Joy of Cooking.” SAF brand yeast and Bob’s Red Mill flour give consistently good results. The whole wheat flour gives the crust a pleasant chewy texture; if you prefer a fluffier crust, use all white flour.

2 cups all-purpose flour

2 cups whole wheat flour

1 rounded teaspoon dried SAF yeast (available at Super 1 Foods)

1 1/3 cups warm water

1 tablespoon olive oil

1 teaspoon salt

Warm a large mixing bowl by filling it with hot water and then pouring it out. In the warm bowl, dissolve the yeast in the warm water. Mix well. Stir in half the flour, olive oil and salt. Mix well and continue to incorporate the rest of the flour with a wooden spoon until the dough pulls away from sides of bowl. Turn dough onto floured counter and knead by hand, adding more flour if necessary until dough is no longer sticky and is smooth and elastic – about 5 to 7 minutes.

Place the dough in a clean, greased mixing bowl and cover with plastic wrap or a kitchen towel and let it rise 1 to 2 hours. Punch the dough down and roll out for pizza crusts.

Note: The dough can be prepared the day before and stored in the refrigerator in a gallon-sized zip-close bag, or wrapped in plastic wrap, placed in a bag and frozen for up to two weeks. Let dough defrost and warm to room temperature before using.

Yield: 2 large crusts or 6-8 individual-sized crusts.

Thick and Zesty Fusion Pizza Sauce

Courtesy of Tara Wright, Fusion Flours

1 teaspoon butter

2 teaspoons olive oil

1/4 cup minced onion

3-4 garlic cloves, minced

1/4 cup minced celery

1 teaspoon fennel seed

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

Salt and pepper

Sugar

Red pepper flakes

10.75-ounce can tomato paste

4-5 tablespoons tomato sauce or puree

1/4 cup fresh Parmesan cheese, shredded

Melt the butter and heat olive oil in a small saucepan. Add celery, onion and garlic. Cook on medium heat until onions become transparent. Lower the heat to medium low. Add tomato paste, sauce and spices. Simmer for 20 minutes, stirring often. Add salt (start with ½ teaspoon), pepper and red pepper flakes to taste. Add a few pinches of sugar. Add the Parmesan cheese last.

Yield: About 2 cups. Refrigerate or freeze unused portion.

Artichoke, Spinach and Goat Cheese Pizza

Courtesy of Tara Wright

10-inch pizza crust, not cooked

2 to 3 tablespoons Philadelphia brand Savory Garlic Cooking Cream

3/4 cup fresh mozzarella cheese

1/4 cup goat cheese

1 small jar artichoke hearts in oil

1 cup baby spinach leaves, washed and dried

Preheat oven to 400 degrees. Place uncooked crust on pizza pan or parchment-covered cookie sheet. Spread crust with garlic cooking cream until covered. Cut fresh mozzarella into thin slices and place on pizza. Add goat cheese in small chunks. Drain artichoke hearts, pat on paper towel to remove oil and cut in small pieces. Add to pizza. Sprinkle baby spinach leaves on last. Cook pizza for 10-12 minutes or until golden and bubbly.

Yield: 10-inch pizza

Chocolate Dessert Pizza

From foodnetwork.com

1 pound homemade pizza dough (recipe follows) or purchased pizza dough

2 teaspoons butter, melted

1/4 cup chocolate-hazelnut spread (like Nutella)

1/2 cup semisweet chocolate chips

2 tablespoons milk chocolate chips

2 tablespoons white chocolate chips

2 tablespoons chopped hazelnuts, toasted

Position the oven rack on the bottom of the oven and preheat to 450 degrees. Line a heavy, large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes.

Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.

Yield: 12-16 slices

Pizza Dough

1/2 cup warm water (105 to 110 degrees)

2 teaspoons active dry yeast

2 cups all-purpose flour, plus more for kneading

1 teaspoon salt

3 tablespoons olive oil, plus more for bowl

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover bowl with plastic wrap and set in warm, draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

Yield: 1 (16-ounce) ball of pizza dough