Episode 105: We Knead a Break: Making Pizza, Not Policies

Paul Edwards gets cheesy with this episode of What the Hell Just Happened?! With a totally new topic – Pizza. He does still answer a listener HR question at the end, however, this episode is a break from the typical HR content we typically share and gets into something more fun – how to make the perfectly imperfect pizza. Join Paul Edwards and Eileen Lyons as they share their culinary wisdom around all things pizza and take a mental break from all you’ve been holding onto this Tuesday.

Recipe for Paul’s Not-Perfect Dough:

Ingredients:

• All Purpose Flour 700gr.Semolena Flour 71 grms
• Instant Yeast 3gr.
• Water 501
• Oil 23.5
• Sugar 7.7gr.
• Salt 19 gr.

Instructions:

• Mix all ingredients except for salt.
• 12 total minutes mixing. Let dough mix for about 6 minutes at medium speed in a stand mixer. Then let it rest for about two minutes before adding salt for the remaining 6 minutes.
• Turn dough out on a lightly floured counter. Form a large ball and then cover and let it double in size.
• Punch down and split into four balls. Place covered in the fridge for 48 hours to proof.
• You can use them or wrap in saran wrap and freeze.

Recipe for Paul’s Pizza Sauce:

Ingredients:

• Quarter of a medium onion, minced
• Seeded tomato sauce: Paul recommends a puréed style like Mutti, as removing seeds helps prevent heartburn
• Olive oil: About 3-4 tablespoons
• Finely minced garlic: 2-3 cloves
• Dried oregano
• Dry red pepper flakes: A pinch to taste (don’t overpower the dough)
• Fennel is mentioned for Italian sausage flavor but not explicitly in this sauce recipe

Instructions:

• Heat olive oil in a deep sauce pot over medium-high heat
• Cook minced onions until translucent (1-2 minutes)
• Add chopped garlic and cook for about a minute (don’t fry too long to avoid bitterness)
• Add red pepper flakes and salt; cook together briefly
• Turn off the heat, add the tomato sauce, stir, then turn the heat back on low for another 2-3 minutes
• Adjust seasonings to taste
• The sauce can be refrigerated for 2-3 weeks, but be mindful that garlic can cause food poisoning if left too long.