Living on the West Coast, whenever I thought about coming back home, all I thought about was eating pizza- and TONS of it. It doesn't surprise me that our first blog post is about this amazing portable, delicious, and versatile food. We hit the Union Square Green Market the other day and grabbed some seasonal veggies. Although a little more limited from our usual California cornucopia, we found some really great gems. The early spring broccoli rabe, and the late winter fingerling potatoes were just amazing. We grabbed bunches of both while getting sprouts for our garden and spent the train ride home figuring out what we would do with them. The idea was obvious from the beginning. Pizza. Greens on pizza are amazing. Potato chips on pizza are superb (oh come on, you know you've done it). So we decided to make a pie. We almost ate the whole thing in one sitting it was so good. Katie made the dough while I was at work the day before, and then it rested until we made the dish for lunch the next afternoon. Our crust came out crispy, stiff, flaky, and moist; the veggies cooked to perfection; and the cheese was wonderfully caramelized.
Pizza Dough
Ingredients:
1 1/2 cups all purpose flour, plus extra for table
3/4 cup 110-115 degree water, think hot tub
3/4 Tbsp. olive oil, plus more for bowl
1 1/4 tsp. active dry yeast
pinch of salt
pinch of sugar
In a small bowl, combine the active dry yeast with warm water, olive oil, salt, and sugar. Stir and allow to sit for 5 minutes so the yeast can reanimate and get excited. Add wet ingredients to food processor first, followed by the flour, and give it a little stir to incorporate so you don't set off a flour bomb in the kitchen. Pulse all ingredients in a food processor until a solid dough ball forms (depending on your flour, humidity, or other factors you may need to add a little more flour to the food processor. Just make sure to add only a little at a time). Remove ball from your food processor and knead on a floured surface by hand for about 5 minutes, folding in half, squishing the dough, then turn 90 degrees and do the same. Then put about 1 1/2 tsp. of olive oil in a large bowl, roll the dough ball around to coat. Cover the bowl with a warm wet kitchen towel and let it sit on the kitchen counter to rise for one hour. The dough will rise to about twice its size. Wrap tightly and store for at least 24 hours. Dough will be fine in the fridge for up to 3 days. This recipe is easily doubled, tripled, quadrupled, or more. It is great to make in large batches, and the remaining dough can be separated into pizza sized balls and frozen in freezer bags for up to 2 month, just make sure the ball is coated with oil before placing into the bag.
Pizza Dough
Ingredients:
1 1/2 cups all purpose flour, plus extra for table
3/4 cup 110-115 degree water, think hot tub
3/4 Tbsp. olive oil, plus more for bowl
1 1/4 tsp. active dry yeast
pinch of salt
pinch of sugar
In a small bowl, combine the active dry yeast with warm water, olive oil, salt, and sugar. Stir and allow to sit for 5 minutes so the yeast can reanimate and get excited. Add wet ingredients to food processor first, followed by the flour, and give it a little stir to incorporate so you don't set off a flour bomb in the kitchen. Pulse all ingredients in a food processor until a solid dough ball forms (depending on your flour, humidity, or other factors you may need to add a little more flour to the food processor. Just make sure to add only a little at a time). Remove ball from your food processor and knead on a floured surface by hand for about 5 minutes, folding in half, squishing the dough, then turn 90 degrees and do the same. Then put about 1 1/2 tsp. of olive oil in a large bowl, roll the dough ball around to coat. Cover the bowl with a warm wet kitchen towel and let it sit on the kitchen counter to rise for one hour. The dough will rise to about twice its size. Wrap tightly and store for at least 24 hours. Dough will be fine in the fridge for up to 3 days. This recipe is easily doubled, tripled, quadrupled, or more. It is great to make in large batches, and the remaining dough can be separated into pizza sized balls and frozen in freezer bags for up to 2 month, just make sure the ball is coated with oil before placing into the bag.
Top with Sundried Tomato Pesto. We used Sauces 'n Love. Or you can pick your favorite pesto. Whatevs.
Sprinkle with 1/2 pound of shredded mozzarella, reserving about 1 handful.
