Wednesday, August 17, 2011

Pizza and Scattergories

I debated on whether or not I should write about my recent pizza party because I don’t have start to finish pictures…. But this pizza was way too good not to share! My next pizza episode (which will probably be sooner than later) will focus on perfecting the crust and I’ll make sure to take photos.

Dough Ingredients (inspired by this serious eats recipe)
makes six 10-inch pizzas

20 ounces (4 cups) Italian tipo "00" flour, plus extra for dusting dough
.3 ounces (about 2 1/4 teaspoons) kosher salt, plus extra for assembly
.2 ounces (about 1 teaspoon) active dry yeast
.2 ounces (about 2 teaspoons) sugar
12 ounces water


  1. Combine flour, salt, yeast, and sugar in a large mixing bowl and whisk to combine. Add water and knead until mixture comes together and no dry flour remains. Allow to rest for 10 minutes. Knead for an additional ten minutes. The mixture should come together into a cohesive mass that barely sticks to the bottom of the bowl. Cover bowl tightly with plastic and refrigerate at least overnight, and up to 5 days.
  2. Transfer the dough to a floured work surface and dust the top with additional flour. Using a bench scraper, divide the dough into six even pieces, approximately six ounces each. Using floured hands, shape each piece into a neat ball by gathering the dough towards the bottom. Coat four small containers with olive oil and add one dough ball to each bowl. Cover tightly with plastic wrap, and allow to rise at room temperature for 2 hours (dough should roughly double in volume).
  3. Transfer 1 ball of dough to a medium bowl filled with flour and flip to coat. Lift it and gently pat off the excess flour. Transfer it to a floured surface and gently stretch it into a 10-inch circle, leaving the outer 1-inch edge slightly thicker than the center.
  4. Have your toppings ready and close to the stovetop. Arrange the oven rack such that you can just barely fit a 12-inch heavy-bottomed oven-proof cast iron pizza pan on top of it. Preheat the broiler to high with the pizza pan inside.
  5. Transfer one dough round to the skillet. It should fill up the entire bottom surface. Working quickly, spread your choice of toppings over surface leaving the outer 1-inch border un-sauced. (See below for our list of favorites from the night!)
  6. Transfer skillet to broiler and broil until pizza is puffed and darkly charred in spots (this can take anywhere between 1 1/2 to 4 minutes, depending on the strength of your broiler). Return the skillet to the stovetop and cook until the bottom is darkly charred in spots, using a thin metal spatula to peek after about 1 minute (depending on the skillet you use, you may skip this step if the pizza is already charred). Transfer the pizza to a cutting board and serve immediately. Repeat steps 4 and 5 to bake remaining pizzas.

Avocado Squash, Mushrooms, Garlic, Ricotta, and Romano
(this poor dough was a little damage but I love the way it turned out!)

Scape Pesto, Hen-of-the-Woods Mushrooms, Fresh Mozzarella, and Romano
(Thank you, Nancy, for the yummy garlic scapes!)

Peaches, Fresh Ricotta, Rosemary, and Sea Salt
(Best new pizza creation award goes to Leigh!)


  1. hey shant! brutalo pizza skills. miss your face! mother is in the mail


  2. And my face misses you! Nice photos. You're a maniac. What's this i hear about a baking gig in SM? I want details.