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.