MMmmmm, pizza
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Here's my first attempt at Chicago style deep-dish. I made it in a 12" cast iron pan. The results were outstanding! I really enjoyed the flaky, biscuit-like crust.
-Joe
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Pizza
Grilled Pizza
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It is Memorial Day weekend in the US, which is the official kick off of barbeque season. And that means it is time to pull out the barbecue to make grilled pizza!
"Grilled pizza?!?," you say. "Are you out of your mind?!?"
No, actually, grilled pizza is wonderful and great fun to prepare. And, let me tell you, the looks your friends and loved ones give you the first time you walk out to the barbecue with a large gob of dough in your hand is priceless.
Click "Read More" for the low down.
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Why can't I make a decent pizza crust?
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Pizza woes again...
It's supposed to be the easiest food in the world to make, right? Then why do I keep screwing it up?!? I can make things far more complex without a problem, but apparently the pizza fairy has skipped me.
The problem lies in the crust, of course.
I've tried different recipes, some failing more than others.
The recipe I've followed lately is
2/3 cup water
1 tbsp. Olive Oil
1 3/4 cups flour
1/2 tsp. sugar
1/2 tsp. salt
1 1/4 tsp. instant yeast
I mix it all together and then knead (adding more flour as necessary to keep it from being so sticky) for about 10 minutes. I let it rise for an hour or so (sometimes more), then knead again, let it rest for another half hour, then try to punch it down and stretch it out. What I usually end up with is crispy crust, when I'm looking for chewy crust.
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Two Pizza Books
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Which pizza book to buy? Two very different recent releases reviewed below.
American Pie - Peter Reinhart
American Pie is half travelogue, half cookbook. Peter begins his quest for the perfect pizza with a trip to Italy, where he samples focaccia alla genovese in Genoa, unyeasted focaccia col formaggio di Recco in Recco, pizza Vesuvio with black truffle sauce in Florence, seven foot long pizza al metro in Rome, and the traditional pizza Margherita in Naples.
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Sourdough Pizza
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Tonight I tried using my starter to make a sourdough pizza:
It turned out very good. I was afraid it would be too sour, but the sourness was totally overpowered by the tomato and garlic sauce.
I used something in the ballpark of:
1 cup starter
2 cups bread flour
1 cup water
2 teaspoons salt
I had a bit of extra dough so I made breadsticks too, which are in the foreground.
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A Pizza Primer
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If you've ever made French bread at home, you've made pizza dough. Traditional, DOC (Denominazione de Origine Controllata) designated pizza dough from Italy contains nothing but flour, salt, water, and yeast.
The dough at most neighborhood pizza joints contains a few more ingredients. Fats are added to make the dough more supple, and sugars are added to feed the yeast and give the bread a touch of sweetness.
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