Pizza! Pizza!

Lately pizza has been the buzz. Everyone seems to be making it. I was truly inspired by Aggie of Aggie’s Kitchen and by my friend Mike who I have recently been reacquainted with. Aggie recently did a post for Foodbuzz’s 24,24,24 and it was all about pizza! Check her post out – she has some amazing toppings for the pizza not to mention a killer beverage!

My friend Mike tossing his pizza – I’m totally impressed!

Mike and I went to high school together and he, his wife and I have been back in touch through Facebook. Mike likes to make NY pizza and he has perfected it to his liking! He does refrigerate his dough, which I have found is what makes the best dough from my Daring Baker’s experience!

Mike showing his pizza off! I need to get a pizza peel!!

He posted a few pictures and has given me permission to post them here to share with you. The recipe on the other hand is being guarded for now as I hope to talk to Roberta (Mike’s wife) about collaborating on a cookbook together and that recipe would be included in the cookbook (if it actually happens!).

Mike’s end result – a pizza with bubbles that he is quite proud of!

Now on to my pizza! Since I don’t have a lot of “energy” as of late and because I have the cookbook, Artisan Bread in Five Minutes a Day, I decided to make the Olive Oil Pizza Dough to have on hand. I liked the fact that I could have my thin crust pizza and still make Grumpy his “pan” type pizza and have the dough on hand whenever I needed it without all the work.

I love the convenience of this dough!!!!

For my toppings I went all vegetarian. I used chopped green bell pepper, mushrooms, sliced cherry tomatoes, and one vegetarian sausage patty (from Morningstar Farms).

Olive Oil Dough
From Artisan Bread in Five Minutes a Day

Makes 4-1lb loaves.

2-3/4 cups lukewarm water
1-1/2 tablespoon granulated yeast
1-1/2 tablespoon salt (I used what they called for – next time I would use half of the salt. The dough was saltier than I like it to be.)
1 tablespoon sugar
1/4 cup extra virgin olive oil
6-1/2 cups unbleached all-purpose flour

Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.

Mix in the flour without kneading. I used my stand mixer with dough hook, but you can use a spoon.

Cover (not airtight), and allow to rest at room temperature until dough rises and colapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

To bake my pizza (I made a personal size pizza) I took a handful of dough and had to use some extra flour (it was a bit on the sticky side for me) and spread it out. I topped with my toppings and then slid the pizza in the oven that had been pre-heated with the pizza stone in it – to 500 degrees. I baked it for about 15 minutes. While I like this crust, I will be trying my friend Mike’s recipe next. The one thing that makes this a good one – is that I was able to have it in my fridge and just pulled it out to make when I needed it. Convenience food at it’s best!


  1. says

    Sigh. If we lived closer to each other, I think we’d always be in a food coma. This looks and sounds so great! And your friend can flip a pizza like a pro! Wow. šŸ˜€


  2. says

    Oh my gosh your pizza looks amazing!! I’m so happy you were inspired by my post :) Your friend Mike has some talent! I’m in awe of those who know how to toss pizza dough! I can’t wait to make that dough!

  3. says

    Wow! Your pizza is so beautiful! I like the idea of having a veggie one – especially now when so many delightful vegetables are fresh at market.

    Big hugs to you – I’ve been missing you,

  4. says

    You’re writing a cookbook! I want to be at your book signing party!!

    Gosh, PIZZA! I am craving it right now.

    HoneyB, once again, you leave me agog with your good pix and recipes.

  5. says

    Just last night I was reading ABin5to make my own pizza dough. Yours look GREAT. (love the shot of Mike tossing the dough) I’m going to get over my fear and just do it!

  6. says

    I could never throw the dough like that. Worthy of the “Hey Mambo Italiano” pizza commercial!! I love thin crust NYC style pizza and yours looks great.

  7. Your Buddy Mike says

    Hey, this is Mike. Shelby, you sure made me look good. LOL I LOVE pizza, and yours looks REALLY good! Kudos on such a great blog Shelby!

  8. says

    Hey Shelby,

    Thanks for allowing me to be part of such a great blog! Your pizza looks great. After originally being from NY and now living in North Dakota, I just HAD to find a way to make a good pie. Thanks for posting the shots of me making pizza. What a great little “foodie” spot you hve here!

  9. says

    Mmm, olive oil dough sounds AMAZING. I love love love pizza, and yours is looking mighty good to me right now. No matter that I just ate dinner…I’m always hungry for pizza. It’s so cool that facebook allowed you to reconnect with Mike (and to take advantage of his pizza-making, too)!

  10. says

    I too am impressed with Mike’s pizza tossing prowess :) Last time I tried that, it totally missed my hand and ended up on the floor!

    Your pizza is not bad looking either! It’s scrumptious looking, in fact :)

  11. says

    Since the DB challenge, I have been making pizza like crazy! I’ve tried this crust too, but I much prefer the Reinhart recipe. Though I’ll agree that the convenience of having this dough in the fridge just waiting to be used is very nice.

  12. says

    Yum. Gorgeous job on the pizza! I love making homemade pizza–we do it about once a week. I agree with cutting back the salt a bit in the ABin5 doughs–I usually use 4 teaspoons, which isn’t a big difference, but I like it better. Also, are you using kosher salt (I know that’s what the book calls for, but your recipe didn’t specify)? If you’re using regular salt, 1 1/2 tablespoons would definitely be way too salty.

  13. Anonymous says

    Yum! Looks great. I do have one question; how many large pizzas (thin crust) do you think this would make? Thanks for the recipe!

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