I bought a bag of this flour from Trader Joe’s a while ago and have been throwing it in some cookies and quick breads here and there, but wanted to give pizza dough a shot. I love our usual pizza dough recipe, but thought the mighty Google search would yield something different. I course, a recipe from 101 Cookbooks came up and I had to try it.
I don’t know if it’s because I didn’t let it rise overnight, but the dough was just “meh.” I was able to actually able to throw the dough instead of using a rolling pin, which was fun, but the taste was underwhelming and the crust was a little too chewy for me. Regardless, the pies we made were gorgeous. One topped with lacinato kale salad and thinly sliced potato, another with tomato sauce, caramelized onions and goat cheese and then a classic pie with olives. Nothing like a homemade pizza night!
This past Sunday, we had a few friends over for a pizza party. Toppings included cherry, arugula and mascarpone (pictured and inspired by Readymade); anchovies, capers, olives, tomato sauce and mozzarella; fresh dill, feta and beets; and the works – olives, capers, scallions, mozzarella, tomato sauce and feta. Thanks to friends for toppings and Jack Bishop for our go-to pizza dough recipe.
In terms of $$ spending, we used the last of our money from last week on a tiny block of feta. This week, we”ve just spent $4 on eggs, flour and onions. There have been a variety of work events that have provided some extra food to the household, so we’ve been using up our pantry and veggies from the fridge. Probably doing some shopping tonight though.
With the ending of Passover comes the consumption of leavened goods! PIZZA! We made a parsley, garlic and olive pizza and a baked broccoli, feta/mozzarella combo as well with our basic pizza dough recipe. Mangia!
After being invited to watch the season finale of the Walking Dead, I thought homemade pizza would be an awesome dinner. Our friend got cheese and mushrooms, and we provided the dough, sauce, caramelized onions and roasted cauliflower. Problem: I didn’t have as much flour as I thought I did and had to substitute a LOT of cornmeal into our basic pizza dough recipe – probably half. I mixed it all up and hoped for the best and the best was gooooood. A crunchy crust and a nice base for the intense toppings. Good to know for the future! The pizza above was topped with mushrooms, caramelized onions and mozzarella cheese.
Here’s a great video on Di Fara’s, which is generally considered to be the best pizza joint in New York City (and perhaps the world?). It is of course located in Brooklyn.
Not that I really want to get into a debate on where everybody thinks the best pizza comes from – I just like this mini-documentary about a guy that has been hand-making every pizza in his shop for over 20 years, measuring by intuition, and making a name for himself by it.