Plan a Summer Pizza Party

Is there a more universally loved food than pizza? Endlessly customizable from meat lovers to vegan, this prized pie can be the answer to simple and interactive summer entertaining. There’s no need to heat up the kitchen when outdoor pizza ovens are readily available and more affordable than ever. Portable and fueled by gas, wood or electricity, these fastcooking ovens make it easy to master the art of the ’za.

Fairwinds Chef Sean Wiens says allowing your guests to make their own pizzas is an easy way to entertain. “This works well with adults but is also fun when grandkids and younger family members come to visit. You can make the dough ahead and lay out a variety of sauces and toppings and then your friends can create their own. I guarantee every pizza will be totally unique but everyone will love the results.”

To get you started, Chef Sean is sharing his own pizza dough recipe. “This is more of a Greek style dough which is a little heartier and more like a focaccia type of base. It’s very flavourful and easy to make.”

1 c all purpose flour

1T olive oil

½ t sea salt

1T sugar

½ c lukewarm water

1 tsp dry active yeast

In a measuring cup, whisk the yeast, salt and sugar into the lukewarm water.

Let stand for 10 minutes until the mixture poofs up.

Measure the flour into the bowl of a stand mixer and add the oil. When the yeast mixture is ready, add to the flour and oil and run the mixer with the dough hook for 20 minutes until the dough is smooth looking and elastic.

Spray a large bowl with non-stick cooking spray, place the dough ball in and cover with a clean, damp dish towel. Let sit in a warm area for 40 minutes.

Punch down the dough and portion into one larger or two smaller individual pizzas. This recipe yields one 10-12 inch pizza.

Once portioned, form into a ball on a baking sheet lined with parchment, spray tops with non-stick spray and cover with a second layer of parchment. Rest in fridge if not needed immediately. If needed immediately, rest on a rack on the counter for 10 minutes.

Sprinkle semolina flour or cornmeal onto a pan (if cooking in oven) or onto the pizza peel to ensure the dough doesn’t stick.

Allow each guest to roll out the dough, add their choice of sauce, toppings and cheese and into the oven it goes. Cook until golden brown!

Pizza peels come in a number of different formats, with wood or metal, perforated or solid blades, different length handles. Before making your choice, learn what the experts told the Food Network about their favourites: foodnetwork.com/how-to/packages/ shopping/product-reviews/best-pizza-peels

Tired of pepperoni and mushroom?

Chef Sean gives us two new inspiring ideas to try at home:

Dill Pickle Pizza

Spread the dough with alfredo sauce and top with:

Cooked pork jowl

Chopped dill pickles

Shredded mozzarella cheese

Sprinkle of parmesan

Sprinkle with fresh dill after it’s baked

Sweet & Spicy Pizza

Spread the dough with marinara sauce and top with:

Capicola

Pitted and chopped Kalamata olives

Chopped roasted red peppers

Caramelized red onions

Blend of shredded mozzarella and edam cheeses

Drizzle with honey or agave syrup and fresh basil after cooking

Mix and match for new creations!

“Pizza dough is really just a blank canvas,” says Chef Sean. “Think about what flavours you like in a sandwich or a soup and add those to your pizza. It could be a Reuben pizza; I’ve even made a pulled pork and mac and cheese pizza. Really anything goes!”

Start with the sauce:

Marinara

Alfredo

Bechamel

Pestos―basil, sun dried tomato or other herbs like chive or parsley

Barbecue

Olive oil

Top with:

Cured or cooked meats

Fresh or roasted vegetables

Fruit

Seafood

Pickled options like artichokes, onions, garlic, jalapenos or olives

Get cheesy:

Mozzarella

Goat Cheese

Feta

Edam

Cheddar

Parmesan

Finish it with:

Drizzle of olive oil

Finishing salt

Chopped fresh herbs

Other fresh toppings like arugula

Chef Sean’s tips:

• When making the dough, the water should be at 105 degrees F, or lukewarm to the touch. If it’s too hot, it kills the yeast and if it’s too cold, it creates a longer rise.

• Dough is very forgiving. If you tear the dough while you’re rolling it out just fold it over to close it up.

• Experiment with cheeses—the higher the moisture count, the better it’s going to melt.

• If you’re cooking it in the oven, set your oven to 450 degrees F and bake it for approximately 10-12 minutes.

• Cooking times on outdoor pizza ovens will vary depending on the size and thickness of the pizza and the temperature of the oven.

• Make sure to shift and turn your pizza in the outdoor pizza oven as the heat source is often coming from the back or side. This will allow for more even cooking.