A Little Slice of Heaven
Though it seems somewhat logical to assume the Neapolitans have only given us the wonder of three-flavored ice cream, it is also the pizza that originated in Naples. Considering its popularity, it’s hard to believe that the pizza is barely one-hundred years old, born in 1889 as a dish prepared during the visit of Queen Margherita. This most basic of pizzas, consisting of little more than dough, tomato sauce, mozzarella and basil (a classic Italian combination, symbolizing the colors of the flag and basically all that’s good in the world) started a culinary marvel that would soon span the globe.
Pizza is one of the few foods that’s enjoyed the world ’round. I mistakenly bought “Armenian pizza” last week during a hasty shopping adventure while looking for a naan substitute for my curry dinner. Those “ground beef, tomatoes, onions…” ingredients on the back, I thought, were simply recommendations on how to assemble a tasty pita-like sandwich. There are countless variations, from toppings to crust thickness, of which personal preference will dictate. Personally, I enjoy a crust thin enough to be both flaky and chewy, while garlic, spinach and tomatoes are common accompaniments.
There is little that brings more joy to children than pizza. Having worked in a pizzeria for approximately four years, I can say with certainty that there is no other skill I’ve acquired that’s made anyone smile as much as kids watching me fling pizza dough in the air, or behind my back, or in to an oven, so they can eat it. This appears to be a dying art, as you’d be hard-pressed to find someone tossing pizza dough at the Domino’s down the street. I’ve had people personally offer me money just to watch me demonstrate my skills. Showmanship might not make my pizza taste any better, but there’s something to be said for dinners that come with entertainment for an appetizer. Once, I was commended for doing “God’s work” by making pizzas, a compliment I have since reserved only for the woman who prepares my gelato.
It’s safe to say that I have eaten my fair share of pizza in my life, but have since renounced it to special occasions rather than dietary staple. However I still, like most people, have a fondness for pizza that is incomparable. Pizza knows no bounds, feeding the ravenous club hoppers at 99 cents a slice, to the gourmand enjoying a slice of forno-baked foie gras with truffle oil.
There is, of course, a dark side to pizza; the sad, ready-bake, prepackaged supermarket pizzas that dare to share the same name. Their crusts are indiscernible from the cardboard disks they’re purchased upon, their toppings flavorless and their cheeses as gummy as unrefrigerated mayonnaise. In truth, there are frozen varieties that are acceptable, but nothing compares to a freshly made pizza pie. Fortunately, there’s hope. If budget restricts you from getting delivery, you needn’t resort to the sauce covered Frisbees in the freezer aisle. You can, with a little patience and preparation, make your own.
The recipe I’m about to give to you is a tad unusual. You’re more than welcome to stop following along after the crust and make your own substitutions, but I assure you, although the ingredients may seem strange, that this is one delicious pizza to be had. I think that the taste of honey and whole wheat adds a lot more flavor to the crust that sets it apart from traditional white fare, with just a touch of nutrition. The extra amount of sugar, I’ve learned, also prevents the yeast from fully consuming it and results in a flakier crust. Since the dough only takes an hour to make instead of a couple of days, and unless you have a mixer with a dough hook, it is very difficult to develop a lot of gluten in the dough. Aside from being difficult to toss, this still creates a beautiful crust. You could try to half the recipe, but a packet of yeast makes enough for two approximately 10″ pizzas. The dough recipe can also be used for focaccia, just lower the oven temperature to 375 degrees and press the dough in to round baking pans, dimple with your fingers and drizzle with olive oil, coarse salt and dried herbs.
- 1 tablespoon/package active dry yeast
- 1-3/4 cups warm water (warmed up bottled is best, but totally unnecessary)
- 1 teaspoon sugar
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 3 cups high-protein white flour (all-purpose will do)
- 1 cup whole wheat flour
- 2 tablespoons reduced balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon toasted sesame seeds
- 1 head of roasted garlic
- 6 slices of cooked and chopped smoky bacon
- 1 sliced Roma tomato
- 1/2 cup of fresh basil
- 3 tablespoons of sun-dried tomato pesto
- 6 ounces sliced part-skim mozzarella cheese
- 3 tablespoons freshly grated parmesan reggiano
- Combine the yeast, water and sugar in a large bowl and let proof until foamy.
- Stir in the honey, olive oil and salt. Sift together the flours and gradually incorporate into the liquid until you have a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface and knead. Knead until it’s apparent that strands of gluten are developing, or until your hands get tired, whichever comes first.
- Transfer the dough to a lightly oiled bowl and cover with a clean cloth. Put in a warm place and allow to rise until doubled in size, which will take about an hour. This is enough time to run to the supermarket and select your toppings, prepare your toppings, or to start preparing extravagant side salads and other accompaniments.
- Punch down and divide the dough into two approximately equal pieces. Form each piece into a ball, then, on a lightly floured surface, flatten to make a disk, then roll out to a uniform thickness of no greater than half an inch. Shape and dimension does not matter, as long as it will fit in the oven. Dust the bottom of two baking sheets or pizza pans with a little flour and lay the dough on top. You can allow the dough to rise again for half an hour if you would like a chewier crust.
- Preheat your oven to its hottest temperature, say 500 degrees.
- Combine the reduced balsamic vinegar, olive oil, honey and sesame seeds. Brush this evenly over the dough.
- Layer cloves of roasted garlic, bacon, slices of tomato and basil on top of the dough. Drizzle it with the pesto, and top with slices of the mozzarella and a sprinkle of parmesan.
- Transfer the pizza to the oven and bake until the cheese begins to melt and the crust begins to poof up like in a Delissio commercial. It shouldn’t take longer than 10 minutes to finish, but if the crust still feels doughy, put it back in for a few more minutes.
- Patiently wait for the pizzas to cool a little before you slice in to it, then eat.
I wonder how your pizza dough would take to freezing. Some doughs work out just fine.