Food in Mouth

4-Pizza-Margherita

Making pizzas at home

Think for a minute about how awesome it would be to have a guest post today. Maybe I'm just excited because it's about pizza and I have been craving pizza. Or maybe it's because it just looks so damn tasty. Jonathan is back today with a story about making pizza at home!

Every so often, my sister justifies her own existence. It’s rare, but it does happen. A few weeks ago, I was over at her apartment when I discovered a pizza stone in her oven. I peeked behind the cupboard racks to find a pizza peel. This little discovery just happened to coincide with a New York Times article on pizza dough at home. And so while Danny was busy frying anything he could get his hands on, I set off making dough. I told my sister this had been a worthwhile visit and to expect me back the next day and that I would require a few ingredients. She frowned and sent me on my way. But I vowed to be back.

1-Raw-Pizza-Dough

The day before my sister would let me back into her apartment to use her stone and stove, I started to prepare the dough. The NYT recipe called for half all-purpose flour and half bread flour. I actually went out to buy the bread flour figuring anything to help increase the gluten in the dough was a good thing. I poured the dry ingredients into the mixer and incorporated the water. After the mixer had done its work I poured the super wet and sticky dough onto the heavily floured counter. I let the dough rest for the requisite 10 min, then divided into two balls and set them aside on oiled plates for ~4 hrs. The whole process was quick and balls of dough were soon in the fridge eagerly waiting to be transformed.

In between days, I found myself really reading everything I could about pizza. I read a lot of dough recipes and watched a ton of videos online. Many of them had bites about proofing the yeast, which seemed like a step I was willing to do without.

2-Pizza-Toppings-Labeled

On pizza day, I arrived with a few ingredients just in case my sister had decided to disregard my earlier command (as she often does). I decided to make two different pizzas with the two rounds of dough – a plain pizza with fresh mozzarella and basil; and another with king mushrooms, bacon and ramps. (I added the ramps to add a little green and because anytime I can use the vegetable for which Chicago is named, I will).

3-Pizza-before-baking

I turned the oven all the way up and let the stone heat for ~45 min. I released the dough from the ziplock bags onto a super floured surface. The dough was still very sticky and without a healthy helping of flouring would stick to anything. I shaped and tossed the dough (using a technique embedded in an episode of Stephanie Izard's "the Tasty Life"), but before I could get it onto the pizza peel, my sister warned me about transferring to the oven. Apparently when she had first gotten the pizza stone she tried out a dough from a grocery store which ended up as skid marks on the pizza stone because of a botched transfer. I dusted the peel with flour and a little cornmeal. I practiced the back and forth motion before sending the pizza into the oven and made sure the pie was loose and sliding before I even attempted a transfer.

6-Pizza-Sliced

Seven to eight minutes later, a hot bubbling pizza emerged from the oven. The dough was chewy with a nice salty savory flavor. My sister seemed happy with the pizza. So happy in fact, I thought it only fitting that she clean up the flour-covered disaster I had left in the kitchen. She did not see things my way. After cleaning, I vowed to be back with more dough.

Posted by Danny on

(I invite you to follow me on Twitter so you can get more updates.)

Recent Posts

Leaving New York

I'm leaving New York. There are countless ways to say goodbye to the greatest city in the world and my limited elegance with words preclude me... [more]

Leaving New York

I'm leaving New York. There are countless ways to say goodbye to the greatest city in the world and my limited elegance with words preclude me... [more]

On becoming human and Mu Ramen

Half way between the seven minute walk from the subway station back to my apartment, uncontrollable tears streamed down my face. I sobbed in broad day... [more]

On becoming human and Mu Ramen

Half way between the seven minute walk from the subway station back to my apartment, uncontrollable tears streamed down my face. I sobbed in broad day... [more]

Jobs and New York 2016 edition

Looking for a job and having a young son at home is not the recipe for keeping a food blog alive. Being on a diet doesn't help either. I've... [more]

Jobs and New York 2016 edition

Looking for a job and having a young son at home is not the recipe for keeping a food blog alive. Being on a diet doesn't help either. I've... [more]

Sneaking in afternoon delight of cookies

Spare moments for doing anything personal is rare these days, but I think it's the normal progression of parenthood. One of the things is that... [more]

godiva chocolates ad