2013/04/04 18:44:44 UTC

Throwing an Evil Dead Party? Make Your Own Necronomicon Pizza!

We know that many horror fans are excited for the release of Evil Dead this weekend and we’ve even heard that some of you will be throwing Evil Dead parties to watch the original movies first. We thought it would be a perfect time to revive one of our stories from last year, where we provided readers with a recipe to make their own Necronomicon pizza.

This comes from Elizabeth over at The Gastronomicon, who has provided photos and her recipe. While we’ve included her recipe below, she also suggests experimenting with your own changes and toppings, so give it a try and cater it to your tastes. If anyone ends up making this, send us your pictures and we’ll cover it on Daily Dead.

If you’re feeling even more adventurous, check out our Necronomicon cake recipe and photos at: http://dailydead.com/make-your-own-evil-dead-necronomicon-cake/

Ingredients:

Crust:

1 TBS Active dry yeast

1 TBS Sugar

1 Cup warm water (105-110 degrees F) {You can replace your water with a cup of warm beer and your sugar with honey for a bit of a change of flavor.}

1 tsp salt

2 Cups flour (I do one cup unbleached all purpose and one cup whole wheat)

(If you want to make a thin crust pizza, just halve this recipe.)

Directions:

1) Combine yeast, sugar, and warm water in a large bowl. Allow to sit until the yeast forms a layer of foam on top of the water-about ten minutes.

2) Mix in salt, and flour- stir with a spoon, or mix with dough hook if using a mixer, until it forms a uniform ball. Add flour if needed to keep if from being too sticky, and then knead by hand on a smooth surface, or knead with dough hook until well mixed.

3) Place dough in an oiled bowl and cover with a damp cloth. Let rise for an hour.

4) Punch your dough down and briefly knead on a smooth surface. Preheat oven to 400 degrees Fahrenheit.

5) Roll out your dough to fit your pizza pan, or baking sheet- should be about a quarter of an inch thick.

6) Add your sauce, cheese, and toppings and bake for 12 minutes. Slice and serve.

My suggestions for sauce:

I usually use a can of UNSALTED tomato puree, 16 oz… And simmer that with a couple cloves of minced garlic, dried basil, 1/4 cup chopped fresh oregano. I let that simmer over low heat until the volume is reduced by about half… 30-40 minutes depending on how low you have your heat set. This makes a fair amount of sauce, so depending on how much sauce you want on your pizza, you may want to save some. I also occasionally make a green sauce of garlic, and steamed spinach I have put through the blender.

My cheese preferences lean towards fresh mozzarella, but I’m not above using the stuff that comes pre-shredded in a bag because it makes for a lot less work. Provolone and parmesan also work quite nicely.

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