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Homemade pizza; or, another exercise in trust.
by
Kate Bailey
Calificación: 4.0
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%20to%20me,%20I%20was%20concerned%20that%20I%20had%20done%20something%20wrong.%20Had%20an%20off-measurement,%20or%20my%20yeast%20was%20dead%20(it%20hadn%E2%80%99t%20been%20quite%20as%20active%20as%20I%E2%80%99d%20wanted%20it%20to).%20Maybe%20I%20had%20mixed%20it%20on%20too%20high%20a%20speed,%20too%20soon?%20So%20when%20it%20mixed%20up%20into%20the%E2%80%A6%20vulgar-looking%20shape%20that%20you%20see%20below,%20I%20wasn%E2%80%99t%20exactly%20inspired%20to%20confidence.%20How%20could%20anything%20that%20looked%20like%20that%20rise%20to%20make%20even%20serviceable%20dough?%20Even%20so,%20I%20left%20it%20to%20rise%20while%20I%20worked%20up%20another%20batch%20of%20dough%20from%20another%20recipe%20%E2%80%93%20the%20Baking%20Illustrated%20recipe%20found%20here,%20actually.%3C/p%3E%3Cp%3ELo%20and%20behold,%20almost%20three%20hours%20later,%20that%20obscene-looking%20lump%20had%20coalesced%20into%20something%20that%20looked%20remotely%20like%20it%20might%20one%20day%20become%20pizza.%20The%20backup%20batch%20still%20had%20another%20hour%20or%20two%20to%20rise,%20so%20I%20took%20a%20leap%20of%20faith%20and%20dumped%20the%20dough%20out%20on%20the%20counter.%20Divided%20and%20shaped,%20it%20looked%20like%20dough%20that%20I%20could%20be%20familiar%20with,%20and%20I%20went%20from%20there.%20Turns%20out%20that%20dough%20is%20the%20base%20of%20the%20best%20pizza%20I%E2%80%99ve%20ever%20eaten%20%E2%80%93%20or%20made,%20oh%20ha%20ha%20%E2%80%93%20and%20that%20is%20concurrent%20with%20the%20rest%20of%20the%20residents%20of%20the%20house.%20It%20has%20the%20perfect%20amount%20of%20oven%20spring,%20of%20chew%20and%20absorption,%20of%20clean%20taste.%20Absolutely%20wonderful.%20And%20educational,%20too.%3C/p%3E%3Cp%3EA%20few%20tips%20before%20the%20recipe:%20she%20recommends%20rye%20flour,%20and%20if%20I%20had%20it%20I%20would%20probably%20use%20it,%20but%20I%20used%20King%20Arthur%20Whole%20Wheat%20Flour%20instead%20and%20it%20turns%20out%20fine%20either%20way.%20Also,%20to%20prevent%20any%20scatological%20confusion%20next%20time%20I%20make%20this%20(and%20I%20will),%20I%E2%80%99m%20going%20to%20hand-knead%20it.%20The%20time%20is%20negligible%20compared%20to%20something%20like%20ciabatta%20or%20the%20like,%20and%20I%20think%20the%20results%20will%20actually%20improve.%20Although%20how%20I%20could%20improve%20on%20the%20awesomeness%20that%20was%20this%20pizza%20is%20hard%20for%20me%20to%20imagine.%3C/p%3E%3Cp%3EI%E2%80%99m%20aware%20that%20the%20recipe%20is%20copyright;%20I%E2%80%99m%20posting%20this%20with%20full%20rights%20to%20Alice%20Waters,%20as%20it%20should%20be,%20and%20only%20posting%20it%20because%20it%E2%80%99s%20open%20information%20available%20to%20anyone%20with%20a%20library,%20Internet%20connection%20and/or%20bookstore.%20If%20it%E2%80%99s%20necessary%20that%20I%20take%20it%20down,%20I%20have%20no%20issue%20with%20that.%3C/p%3E%3Cp%3ETaken%20directly%20from:%20The%20Art%20of%20Simple%20Food%20by%20Alice%20Waters%3C/p%3E%3Cp%3E%E2%80%9CHerb%20Bread%20or%20Pizza%20Dough%E2%80%9D%3C/p%3E%3Cp%3E%C2%A92007%20Alice%20Waters%3C/p%3E%3Cp%3EStir%20together:%3C/p%3E%3Cp%3Ehand,%20turn%20the%20dough%20out%20onto%20a%20lightly%20floured%20board%20and%20knead%20until%20the%20dough%20is%20soft%20and%20elastic,%20about%205%20minutes.%20If%20the%20dough%20is%20too%20wet%20and%20sticky,%20add%20more%20flour,%20but%20only%20enough%20to%20form%20a%20soft,%20slightly%20sticky%20dough.%20Or%20use%20the%20mixer,%20fitted%20with%20the%20dough%20hook,%20and%20knead%20for%20about%205%20minutes.%20The%20dough%20is%20the%20right%20texture%20when%20it%20pulls%20away%20from%20the%20sides%20of%20the%20bowl%20of%20the%20mixer,%20but%20still%20adheres%20to%20the%20bottom.%20A%20very%20soft,%20slightly%20moist%20dough%20will%20make%20the%20best%20focaccia.%3C/p%3E%3Cp%3EPut%20the%20dough%20in%20a%20large%20bowl,%20cover,%20and%20let%20rise%20in%20a%20warm%20place%3C/p%3E%3Cp%3Euntil%20doubled%20in%20size,%20about%20z%20hours.%20For%20an%20even%20better-tasting%20and%3C/p%3E%3Cp%3Emore%20supple%20dough,%20let%20the%20dough%20rise%20slowly%20overnight%20in%20the%20refrigerator.%20(Remove%20from%20the%20refrigerator%202%20hours%20before%20shaping.)%3C/p%3E%3Cp%3E%E2%80%A6%20To%20make%20pizzas,%20instead%20of%20shaping%20the%20dough%20into%20a%20rectangle,%20divide%20the%20dough%20in%20two%20and%20form%20each%20piece%20into%20a%20nice,%20smooth%20ball.%20Allow%20the%20dough%20balls%20to%20rest%20at%20room%20temperature,%20wrapped%20loosely%20in%20plastic,%20for%20an%20hour%20or%20so.%20Flatten%20each%20ball%20into%20a%20disk%20about%205%20or%206%20inches%20in%20diameter,%20flour%20lightly,%20cover%20and%20let%20rest%20another%2015%20minutes.%20Place%20a%20baking%20stone%20on%20lowest%20rack%20in%20the%20oven%20(remove%20the%20other%20racks%20for%20easy%20access).%20Preheat%20the%20oven%20to%20500F.%3C/p%3E%3Cp%3EGently%20stretch%20the%20disk%20into%20a%20round%20roughly%2010%20inches%20in%20diameter%20and%20put%20on%20a%20floured%20peel%20or%20an%20inverted%20baking%20sheet.%20Brush%20the%20dough%20with%20olive%20oil%20and,%20leaving%20a%201/2-inch%20border%20uncovered,%20top%20with%20your%20choice%20of%20ingredients%20such%20as%20chopped%20garlic,%20fresh%20tomato,%20and%20mozzarella%20cheese;%20long-cooked%20onions,%20herbs,%20and%20anchovies;%20saut%C3%A9ed%20greens%20and%20sausage;%20and%20on%20and%20on.%20Slide%20the%20pizza%20onto%20the%20baking%20stone%20and%20bake%20until%20the%20crust%20is%20browned,%20about%2010%20minutes.%3C/p%3E){kind=link}