What they say about bad pizza and bad sex is not true at all: when it’s bad it is not still pretty good. Bad sex is horrible, but bad pizza is even worse, if that’s even possible.
I’m embarrassed to say that as a kid I loved fast food pizza- by which I mean I scoffed at home made. SCOFFED. Just like I scoffed at my dad’s MG and insisted we get a station wagon. Boy, was I a nutty kid.
As an adult, I don’t get to make pizza often, and when I do I tend to get Boboli stuff and then top it with something like sauteed vegetables, chicken or fresh basil from the garden. So it’s like I half tried, but that half was a good half.
JC likes to cook and on more than one occasion has made something from scratch. She had the girls over recently and made pizza. Her crust was so fantastic- it was a tweaked recipe from Bon Appetit and included wheat, which I personally like much more than the run-of-the-mill white flour version.
After the first one was devoured, she let the rest of us put together a few while she prepared an amazing polenta salad by Le Stewart. The salad was amazing, but the crust was what prompted me to post.
Pizza Dough (from Epicurious.com)
1 1/2 cups warm water (110°F to 115°F)
1 1/2 tablespoons sugar
3 teaspoons active dry yeast (about 1 1/2 envelopes)
4 cups all purpose flour
1/2 cup wheat flour
4 1/2 tablespoons olive oil
2 1/4 teaspoons salt
Cornmeal (for dusting)
Nonstick vegetable oil spray
Brush large bowl with oil.
Mix warm water and sugar in processor.
Sprinkle yeast over; stir to dissolve.
Let stand until mixture bubbles, about 10 minutes. Add flour, 4 1/2 tablespoons oil, and salt. Process 1 minute.
Transfer dough to floured surface; knead until smooth, about 5 minutes.
Transfer to prepared bowl, turning to coat with oil. Cover bowl with plastic wrap. Let dough rise in warm, draft-free area until doubled in volume, about 1 hour.
Sprinkle cornmeal over rimmed baking sheet. Divide dough into 6 equal portions; roll each into ball. Space dough balls evenly on baking sheet.
Lightly spray large sheet of plastic wrap with nonstick spray; place over dough, sprayed side down. Refrigerate 1 hour before rolling and baking.
(Bon Appétit September 2004)
You can view the complete recipe online at:
Pictures coming soon.