Not Yo' Mamma's Pizza

What could be more iconic and versatile than pizza? Not much. Last night was Pizza Night at school, and it was delicious. Caused some bloatedness, yes, but still delicious. We each picked a different crust to make and then were allowed to top it with whatever the heck we wanted to. Honestly, my favorite part was learning how to make the dough. At home, I typically go to my favorite restaurant and purchase a ball of dough to prepare. I never actually make it. SO, the experience of starting fully from scratch with the dough, sauce and toppings was terribly gratifying. I felt so accomplished, which is why I feel it is necessary to share that wonderful experience with you all.

But first, some history of the wonderful food that we call "pizza." Pizza is thought to have evolved from early Egyptian flat bread. "Pizza" means pie, but we recognize it as a flat bread/tart topped with tomato sauce, cheese and other toppings. Interestingly, tomatoes actually didn't come to Europe until the 16th century. Spanish settlers in the New World discovered them and brought the "golden apples" back with them to Europe. This is actually where we get the name Pomodoro Sauce - "pomme" meaning apple, and "oro" meaning gold. Pizza didn't even come to the United States until the soldier's brought it back with them in WWII. The first known pizzeria was in Naples around 1830. The first in NY was in Brooklyn in 1905.

Pizza dough is simply a yeasted dough. The ingredients of yeast, flour and water are very basic. Occasionally, sugar (to feed the yeast), oil or salt will be added to the dough for flavor. Being that I recently discovered that I have an intolerance to wheat, I made spelt dough last night and loved it. The dough was super smooth and easy to work with. I'm not the hugest fan of thick-crust pizzas, and this dough resulted in a non-doughy texture that was supreme. The recipe below can be used with a variety of different flours and is very easy to make. Try it out!

Pizza Dough: Yields 1 Thick or 2 Thin Crusts
Sponge:
1 Tbsp active-dry yeast
1 Tbsp honey, rice syrup OR maple syrup
2/3 cup lukewarm water
1/4 cup whole wheat or spelt flour
Add:
2 Tbsp olive oil
1 Tbsp salt
1/2 cup lukewarm water
2-3 cups flour (3 cups spelt, 2 cups whole wheat + 1 cup bread, 3/4 cup semolina + 1 cup all purpose + 1/2 cup whole wheat flour)

1. In a medium bowl, mix all sponge ingredients with a whisk. Cover tightly with plastic wrap and allow to sit in a warm spot for 20-30 minutes to activate the yeast.
2. Stir in olive oil, salt and water. Mix in flour in 1/2-cup increments until the dough comes together and is only slightly sticky. Knead for about 10 minutes.
3. Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and place in a warm spot to rise, about 40 minutes. The dough should double in size.
4. Punch down the dough, reshape, and roll out on a lightly floured work surface.

To Bake:
1. Heat oven to 475. If a pizza stone is available, place it in the oven to heat 30-40 minutes prior to baking.
2. Place shaped dough on a pizza peel liberally dusted with semolina flour or cornmeal. Top with sauce and toppings. Slide onto the pizza stone and bake 8-10 minutes, or until the cheese has melted and the bottom of the dough is crisp. Remove, cut, and serve immediately!
There are a number of things that you can top pizza with. Some prefer pizzas loaded with grilled veggies, other simply with cheese and tomato sauce. Below are two simple sauce recipes that you might enjoy. Remember the sauce and topping combinations are limitless!


Pomodoro Sauce: Yields About 1 and 1/2 Cups
3 Tbsp olive oil
2 cloves garlic, minced
14oz can tomato puree
1/4 cup red wine
salt and freshly ground black pepper, to taste
1 Tbsp maple syrup, or more to taste
10 basil leaves, chiffonaded (thinly sliced)

Heat oil over medium heat. Add garlic and saute until fragrant and tender. Add tomato puree, red wine and salt and pepper. Simmer for 6-7 minutes. Stir in maple syrup, adding more if too bitter. Stir in basil and allow to simmer until the leaves have wilted and have flavored the sauce.


Sun-Dried Tomato and Basil Pesto: Yields About 2 Cups
1 large bunch basil, washed and stems removed
1 and 1/2 cups walnuts, toasted
10 sun-dried tomatoes, reconstituted (oil-packed are also delicious)
2 cloves garlic
1/4 cup grated Parmesan cheese
1/4-1/2 cup olive oil
salt, to taste

In a food processor, combine basil, walnuts, tomatoes, garlic and Parmesan cheese. Slowly drizzle in olive oil until the mixture reaches a spreadable pesto consistency. Season to taste with salt.


Tomorrow is our second official Friday Night Dinner meeting, as well as Flourless and Frozen. I have no earthly idea what we will be making in that class, but I'm excited to find out. As for delicious dinners, I have hopes to make a market-inspired meal next week, so wish me luck in Greenmarket shopping tomorrow on my lunch break!