Saturday, July 28, 2007

A Saturday Pizzeria

What is the heart of Italy? Pasta, pizza, risotto? Or is it the fresh produce, fish, and meat available?
I personally can only make an assumption. Italy is a country I have never been, but visit every Saturday in my supper.
As a runner, Sunday is my long running day. 7+ miles, if I'm lucky maybe less. So Saturday is carb loading night. Pasta or Pizza.
One would think I would get sick of it and I often do, but I don't find myself changing my routine. Every Saturday its the same trip to Italy. I change it up of course. Usually pasta one night, the next week pizza. Or in this weeks case, pizza back to back.
Which I have a love for. Pizza is heaven. I wish I could have a wood-burning stove. However, a college girl has no place for one. Despite that I have found a great pizza dough recipe. It is by Ms. De Laurentiis in Bon Appetit. I of course, change it up a little bit. I let it rise twice. If you like thin, crispy dough, it is perfect.
Here is my suggestion for toppings:
  • spinach, pancetta, black olives, and goat cheese (I heard it was a good combo and didn't disappoint)
  • pepperoni and mozzarella (Classic, you can never go wrong)
  • pesto, artichoke, basil, tomato, mozzarella, olives, and goat cheese (It is a take on my pizza joints best pizza the #7)
  • Any suggestions?

Pizza Dough adapted
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast

2 cups (or more) bread flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. (I let it rise for about another 30-45 minutes, punch down, again) DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

*It makes 2 "medium" pizzas or one large. I split the dough, and freeze one half. To unfreeze it let it rise room temperature. I usually take it out the night before and let it rise until I get home.


Kristen said...

I am always looking for great pizza crust recipes. I'm going to have to give this one a try very soon. Looks good!
Have fun on your run.

Anonymous said...

My absolute favorite pizza toppings are: black bean, avocado, tomato, red onion, and feta.

Scott Zero said...

Thanks for the comment on my pizza! Here is a link to the Trader Joe's dough we used:

There's no recipe, but I am sure some oregano and roasted garlic mixed into a normal dough recipe (like the one you posted) would be comparable.

JennDZ - The Leftover Queen said...

I just had a delicious fig and gorgonzola pizza!

But me, I like fresh buffalo mozzarella and basil! Classic and delicious!

lynn said...

Yumm. Pizza is our Saturday night thing, too. I prefer a thick crust, but yours looks wonderful!

jenjen said...

I love homemade pizza, it tastes so much better when you are the one who put all that work into it yourself. Your pizza looks delicious!

Andreea said...

i will have to give those combos a try. never had goats cheese pizza!