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?
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.