Herbed Pizza / Calzone Crust

I love Pizza.  It is my kryptonite, my weakness.  Try as I might to avoid it, I always crave it.  I like all kinds - from traditional and simple (Martguerita) to experimental (Fig, Arugula, Prosciutto).  If I can have fantastic ingredients baked onto a scrumptious crust, then I'm happy.

Today I turned my attention to the crust.  Crust is the foundation for any good pizza.  Without a good crust, it's hard to be satisfied with any form of pizza.  In this recipe I incorporated a small amount of dried oregano into the mixture.  Adding flavorings to the dough gave me tons of ideas for other combinations - but I don't think it's appropriate for the crust to dominate a pizza.  It should be a subtle flavor everything else rests on.  Oregano offers the perfect flavor profile to compliment traditional pizza interpretations.

Oregano Crusted Calzone stuffed with Pepperoni, Pepperoncini, Mushrooms, Onions, and Smoked Mozzarella

Ingredients:
~Sponge
1/4 C warm water
1/2 t. sugar 
1 envelope active dry yeast (1/4 oz)
2 T. olive oil
~Dry Mix
3 Cups bread flour (sifted)
1/4 tsp baking powder
1/2 tsp salt
1 tsp dried oregano
~Knead
3/4 Cup warm water
additional flour (for kneading surface)
~Fermentation
1 T. olive oil

Yield:
Two or Three 12" pizza crusts - depending of thickness. (Three Calzones).

Method:

1. (Sponge) In a small bowl: Add warm water, sugar, dry yeast, and oil.  Stir gently until yeast and sugar dissolve.  Set in a warm place for 10 min. or until foamy.
2. (Dry Mix) In a large mixing bowl: Sift together flour, baking powder, and salt.  Add dried oregano and combine to distribute evenly.  Make a well in the center and then add Sponge mixture to center of well.  Running fingers around the edges of the dry mixture, pushing dry mixture into wet mixture.  Incorporate until dry ingredients are is moistened.  If your fingers are sticky, continue to incorporate and distribute evenly the wet / dry combination.  Mixture should by chunky and still fairly dry - but evenly distributed.
3. (Knead) Form another well in the mixture and then add 3/4 C warm water.  Once again, with your "wet" wet hand, stir around and combine ingredients until a loose dough is formed.  Turn the mixture out onto a lightly floured surface and knead 6-8 min until dough is smooth, monolithic, and elastic.
4. (Ferment)  In a separate bowl, smear evenly with 1 T olive oil.  Add dough ball, and then turn over to evenly coat with oil.  Cover bowl with a clean, dry cloth and place in a warm part of the kitchen free from drafts.  Let mixture ferment and raise until approximately double (1.5 - 2 hours)
5. (Pre-form & Dock)  Divide dough into 2 or 3 even portions and roll into balls.  Dough be frozen at this point.  If using immediately let portions rest another 10-15 min.
6. (Final form and bake):  Roll our or toss to desired portions and top with ingredients.  Bake at 475F for about 10 min. or until evenly golden brown.   An egg-wash of the crust would enhance baking appearance - but I feel it toughens the softness of this crust.  The picture was done without egg-wash.

Pizza Sauce

This weekend I tried out a recipe I've been meaning to try for some time...
 http://www.pizzamaking.com/thincrust.php

I am a HUGE fan of pizza and I have been ever since I can remember.  One of my favorite activities as a kid was when the whole family went to Me & Eds Pizza to celebrate birthdays.  I recall they had a wonderful bubbly cracker crust and lately I've been seeking to replicate it.  It seems where I live, the fashion in pizza is a very thick, doughy crust.  In my abbreviated research this is often referred to as a "Chicago" crust.  The above recipe is referred to as a "California" crust.  It comes as close as any I've found to matching the texture I'm after.  It is crisp yet chewy and stands up to heavy toppings.

Thin crust pepperoni pizza with green peppers and mushrooms

Another challenge on my quest for pizza perfection is the sauce.  Too often when I make pizza at home I open a can or a bottle and try to be happy with what comes out.  No more!  I prefer a pasty sauce to a liquid sauce and I feel it holds more flavor in the high temperatures of cooking pizza.

1.5 oz dried sun-dried tomato
6 floz boiling water
6 oz Tomato past
1 tsp chili paste
2 cloves fresh garlic
1 small fresh shallot
1/2 tsp black peppercorns (crushed)
1 tsp kosher salt
1/2 tsp dried red pepper flakes
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp chili powder
1-2 tbsp honey
1t white wine
salt & pepper to taste

1. Rehydrate the sun dried tomatoes in 6oz. boiling water til soft.  Reserve tomato water.
2. Combine remaining ingredients in a food processor and pulse til blended and coarsely chopped.  When blended turn processor on and add water and wine in a continuous thin stream.  Blend til smooth.  Refrigerate about 30 min. prior to using to allow flavors to meld.