How Tos: Pizza

Let’s face it. Pizza ain’t hard. I started yesterday with making the pizza dough. I used Jay’s Signature Pizza Crust from Allrecipes.com. Because I’m running out of flour (surprise), I used a cup of whole wheat flour.

Yowsa. This is an excellent dough. It rose well, and if I had chosen a bigger pan it probably would have been even better.

I pulled it out today, and brought it back to room temperature in the cast iron skillet. When it finally came up to room temperature, I drizzled the whole thing with olive oil, then pre-baked it 450 for 7 minutes.

I slathered on sauce, toppings but no cheese. Here’s a picture of the crust with the toppings.

Baked for 12 minutes, then I topped it with the cheesy goodness. Ten more minutes, and life is good.

On My Radar January 11, 2008

Okay, I have a bunch of recipes I’m thinking about trying.

• I am mastering the intricacies of No Knead Bread. In fact, I’m snacking on the Cook’s Illustrated version* right now, and I have Mark Bittman’s in the oven. I added some finely ground herbes de provence to the dough, and dusted it with semolina flour.
• Now I think I will try to make me some cultured butter.
• Tuna meatballs - now that’s an interesting idea. Plus I rarely go wrong with a Jamie Oliver recipe. I have the Iron Chef America episode on my Tivo where The Incomparable Mario Batali battles Jamie Oliver. Blissful Sigh. This sauce - Onion Scented Tomato Sauce by Marcella Hazan looks amazing.
• Mocha Cake with Espresso Drizzle. What else do you need to know? Even though I’m trying hard not to bake, this cake may dissolve my resolve!
• I’m also contemplating a Coq au Vin and a Posole, but haven’t decided on a particular recipe yet. Alton Brown has a version of Coq au Vin that takes several days and multiple bottles of wine.
• Last but not least, I have fallen madly in love with Granola. I made this version first, because I am essentially lazy, and it could be done on top of the stove. Demetrius and I couldn’t quit snacking on it. It’s amazing.

Being Miss Smartypants, I then decided to wing it, and it wasn’t half as good. But I’ve mixed it with boring bran flakes and toss it with some boring diabetic fake fruit yogurt and it’s pretty fucking awesome. At least I’m eating breakfast which should thrill a medical professional, there being so many in my life.

*If you need a log on to see the recipe, let me know.