This article follows the general instructions contained in our more extensive pizza series
except we've substituted frozen Rhodes White Dinner Rolls (dough) for
the made-from-scratch dough. We use these little gems almost
everywhere. Here, you can have your pizza on the table in half an
hour...provided you take a few doughballs out of the freezer a few
hours before meal time, let them defrost, and rise a bit. Here's
nearly everything you'll need to make pizza: a variety of peppers
- chili, jalapeno, poblano, and bell; a sprig of rosemary or any
appropriate fresh spice you can find; garlic, onion, roma tomatoes,
basil, olive oil, flour, salt, pepper; mozzarella and feta cheese; and
dough balls ready to roll. You'll need as many of the heavy duty
cast iron skillets as your oven will hold at one time.
Set your oven to 500º and pop in the pans to get hot. If
your oven is not set this hot or hotter, the dough will not cook
through and crisp up. Start chopping everything you'll
need. Once the pans are ready, you'll need to move, move, move to
build your pizzas and get them in and out of the oven. Cooking
time is 10 minutes or less. Set everything up within easy reach
and in the proper order. What you don't want to do is grab the
hot pan with your bare hand by mistake in your assembling frenzy. It's easy to do.
Roll out all the dough you'll
need. You'll start with a punched down ball of dough less than a
few inches in diameter, which you'll roll out into a very thin, roughly
round disc approx. 12" in diameter...or what will fill up the skillet.
When the pans are hot, take one out and pour in and slosh enough olive oil to liberally coat the bottom of the pan.
Set in the dough and, if the pan is hot enough, it should sizzle with profound pleasure.
Tile on the cheese, and don't worry
about complete coverage. Use grated cheese to provide more even
distribution and increased cheese thickness. Throw on the
tomatoes and what-have-you...
After heaping on all the vegetables,
squeeze on fresh garlic, sprinkle salt, grind pepper, and splash with
olive oil. We use chili peppers to give the pie a pleasant heat
without a harsh bite. Even people who don't like spicy food will
like the taste of this pizza (provided you throw away the chili peppers
before bringing it to the table).
When done, the edges will be brown and the pizza will slide readily around the pan...and off onto a plate.
Charlie, there's your pie.