Sunday, April 6, 2014

My Updated Pizza Obsession

I have never been much of a bookworm.  Gabe, on the other hand, could live with his nose in a book and be happy.  He once spent a several hundred dollar Amazon gift card he got for Christmas by the following March - all on (you guessed it) books (several of which he still hasn't read - but that's another story for another time).  Oh, and my mother-in-law is literally (see what I did there?) a librarian so it's not really a surprise he has this love of books and reading.  But the man has some sEEEriously dry reading my most humble opinion, of course.  Topics of most interest include: history, military history, sci-fi, teen fiction, romance, etc.  Ok fine, I added in that last two but of the lot I would choose them over the other three - gun to my head.  Sharing a Kindle w/ him is a kinda hilarious because it looks something like: 

  • Lions of Kandahar
  • Foreign Devils on the Silk Road
  • Rubicon: The Last Years of the Roman Republic
  • Fifty Shades of Grey
  • Hannibal Crosses The Alps
  • Bossypants

Would love to see what sort of suggested readings he gets from Amazon.  Yes, you picked out my two books on that list and yes, I like literary junk food.  

Did someone say food?

Carby, carby goodness.

Uhh, right.  I can't say I have the type of attention span to get lost in a military history book about Prussia and forego sleep to do so.  I'm practical.  WHAT is for dinner tonight?  What is the best cooking oil to use for what?  Where did you go in Portland that I can't leave without stopping by for a doughnut?  That is useful information (to me).

Mmmmm, mushrooms..

Anywho - we eat this deeelish pizza for dinner all the time.  A little something like 4 years ago I posted about this pizza and how I love it and wanted to marry it b/c it was all that.  Well, I have a new pizza recipe in my life and I'll never look back. 

This picture is so fake, you know I had like 4 more slices of pizza.

Found this amazing recipe on Smitten Kitchen - another one of my favorite blogs and I've been making it a few months now, life has changed AGAIN.  Sorry PW, I still love you but this pizza is way better and still so easy to make.  It is the closest thing to take-out pizza I've been able to recreate at home.

She even gives all the options on when to start the dough - whether overnight, morning of or afternoon of times to start it.  Yes, it does need to rise but it's really painless, promise.  It's called LAZY Pizza Dough for Pete's sake.

Overnight - 22 hr rise
All-Day - 12 hr rise
Part-Day - 8 hr rise

These rise times are approximate and definitely work +/- a few hours.

Lazy Pizza Dough
from this recipe on Smitten Kitchen
makes a half sheet pan pizza

3 cups AP or bread flour (I use bread)
Slightly heaped 1/8, 1/4 or 1/2 teaspoon active dry yeast (for OvernightAll-Day, or Part-Day Schedules respectively, above)
1 1/2 teaspoons kosher salt
1 1/4 cup room temp water, plus an additional tablespoon or two if needed (I almost always need it)

Throw everything in to a mixing bowl and mix until your arm falls off.  Or get a stand mixer and mix w/ the dough hook attachment for about 10 min.  When finished mixing, cover the bowl w/ plastic wrap (I use the same bowl I mixed in because, ya, I'm lazy).  The dough will be very sticky and shaggy.  I always put a ring of olive oil around the bowl for fun.  

I almost always make this with either the all-day or part-day, stick it in a (cold) oven w/ the oven light on to proof (rise).  

When the dough is finished rising, (take the dough out of the oven if you're using it to proof and) preheat the oven to 550 degrees and prepare the pan you'll be baking the pizza on (I don't have a fancy pizza stone so I just use a 1/2 sheet pan) by dusting it with a liberal amount of cornmeal.  Sprinkle the dough (and your hands) with flour and use a spatula to scrape the it out of the bowl.  Stretch the dough to fit the pan (don't roll it out!) and make sure there are no sticky spots underneath by sprinkling with more cornmeal until it moves freely when you shake the pan.  

Bake w/ your favorite pizza toppings for about 10-15 min until the cheese is nice and bubbly, enjoy!

Killing me softly.


I've since changed my mind about fresh mozzarella much due to the fact that, after reading the Smitten Kitchen posting about pizza, I agree the aged mozz is much better for pizza.  It comes out nowhere near as soggy and I still get a great flavorful cheesy topping.  I love the Trader Joe's Whole Milk Mozzarella hunk and grate it myself.  Furthermore, I haven't had the patience to add another step to the pizza by doing what she does w/ the canned tomatoes - I just used Trader Joe's jarred pizza sauce.  The sauce is really good but a tad on the salty side so I never need to add any other seasonings to the toppings.  Hope you try it!  And if you do, tell me how it turned out!

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