There haven’t been many posts the last few days, but it’s not because we haven’t been cooking. It’s because we’ve been cooking a lot for friends visiting from Seattle – and I’d rather cook and talk with friends around the table for hours than get up and make a blog post.
Selfish, I know, but… it’s all about me, right?!?
The pizza dough is pretty much the recipe I used to make when I worked at Pirro’s 40+ years ago, except I use olive oil. It’s hard to believe I was hand-spinning pizza back in 1968. Time certainly flies when you’re having fun.
- 1 tsp yeast
- 1 cup barely-warm water
- 3 cups flour
- 1 1/2 tsp salt
- 1/4 cup olive oil
Mix yeast with water and let proof a few minutes. Add flour and salt and (preferably) knead for 5 or six minutes with a mixer using a dough hook. Slowly add olive oil while machine is running, mixing well and incorporating everything. You should end up with a soft, smooth,and elastic dough. If mixing by hand, add oil with water and knead about 10 minutes.
Roll into a ball and place in a well-oiled bowl. Cover with a kitchen towel and allow to rise until double in size – about an hour and a half.
Form into two balls and allow to rise, again.
Form the proofed dough into nice, round pizzas (I still hand-spin them but use whatever method works best for you.)
Top with your favorite sauce and topping and bake in a 500° oven until done.
I actually made tweo pizzas. One with pepperoni, above, and another with sundried tomato pesto that Victor made a while back, and assorted veggies; green and yellow zucchini, red bell peppers, broccoli, cauliflower, mushrooms… and both of them were made with fresh buffalo mozzarella and some pecorino romano sprinkled on top.
Homemade pizza and good friends.
It doesn’t get much better.