September 3rd, 2011

Perfect Pizza Dough

Dough post-kneading, pre-rise.

Dough post-kneading, pre-rise. And my Wolfgang Puck cookbook in the back!

As I have previously mentioned, we love pizza.  We love it probably as much as the next red-blooded American, but we’re picky about our pizza.  We like quality and variety.  Occasionally we just want one from a greasy take-out joint, but usually we make our own.  We enjoy this so much that we do it almost every week.

Although we sometimes get a prepared dough if we’re strapped for time or just too tired, we almost always make our own.   For two years now we’ve been doing this, so we’ve gotten pretty dang good at it. I started with Wolfgang Puck’s recipe in his Wolfgang Puck Makes it Easy cookbook, and began experimenting from there.

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October 25th, 2010

Magazine Monday: Two Autumn Pizzas

Mozzarella and Prosciutto Pizza with Balsamic Onions

Mozzarella and Prosciutto Pizza with Balsamic Onions

We love pizza in our house.  We love it so much we have it almost once a week.  Almost always homemade.  I really can’t remember the last time we bought a pizza1 .  I loved my pizza stone more than anything else in my kitchen until it broke.  Now we make do with our sheet pan.

We have pizza so often that it’s hard to find new recipes to keep it interesting (as if pizza could really get dull).  The sad thing is, for as many different variations of pasta as there are out there, there are precious few pizza recipes.  The first of these recipes I found in the Bon Appétit Cookbook, and the second in Gourmet Magazine.

(I also came up with a recipe of my own that we ate last night and was très delicieux but I will share it some other time).

The color in these pizzas is just beautiful.  The prosciutto, balsamic onions, and peppers bring the essence of autumn foliage  right onto the table – it’s lovely.  I hope you enjoy these recipes as much as we did!

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  1. NB: After I started writing this post, we both craved nasty greasy takeout pizza so we caved/ :lol: []

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July 7th, 2010

Spinach & Ricotta Pizza

Spinach-Ricotta Pizza

Spinach-Ricotta Pizza

We made this a while ago, not even thinking to turn it into a blog post, but it just came out so dang pretty that I had to take a picture! And if you’re taking a picture of food, you need to share it, right?

This was not the best-tasting pizza we’ve ever made, although it was pretty tasty.  But it was probably the best-looking pizza, and we were awed by it before digging in. We make our own pizza crust (I mix, Brian kneads & rolls it), so it’s never guaranteed to look the same each time.  Especially since I never use the exact same ingredients…Sometimes I throw in some cornmeal, sometimes it’s whole wheat flour in varying proportions, I change up the yeast food (honey/sugar/brown sugar), or add some herbs…I never know how it’s going to turn out.  I wish I could tell you what type of crust I made this time, but I don’t remember.

What I do remember is that 1.) we didn’t have enough filling for the whole pizza but it melted together and was just fine, and 2.) the pizza recipe came from Cook Right for Your Type by Dr. Peter J. D’Adamo.  It is the follow up to his Eat Right for Your Type, the premise of which is that certain blood types should eat certain foods and stay away from others.  It’s very fascinating, and having experimented with it, I think there’s some truth to it.  But according to him, A blood types don’t have much they’re “allowed” to eat, and red meat is a definite no-no.  Being hypoglycemic, that doesn’t work for me.  I’ve found that animal protein lasts in my system longer than legumes, so I don’t follow his diet.  Some of the recipes are really good though, so we still look in it once in a while for a healthy meal idea.  Like this pizza.  Digression over.

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