April 27, 2009

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!

37 comments:

  1. It look wonderful and Mike sure looks like he knows what he is doing.

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  2. 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. :D

    +Jessie

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  3. Yummy pizza!! Too bad you're quiting TWD, but I'm sure you'll cook up lots of other great dishes!

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  4. No way impossible to resist to eat the screen!! The pizza with an olive oil dough is absolutely scrumptious :)

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  5. I really need to get Artisan Bread in 5 minutes a day. The pizza looks delicious!

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  6. Kudos to Mike for a great looking pizza. Love the vegetarian one Shelby.

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  7. That slice of pizza looks almost too good to eat...ALMOST!! :)

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  8. Ohhh that came out gooood! I ate the rest of mine for breakfast--stone cold, I know bad girl!

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  9. If I tossed a pizza like...it would be on the floor! Beuatiful work.

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  10. Your pizza looks great! I HEART homemade pizza!

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  11. I LOVE to see homemade pizza!!!

    Of course I love eating more!

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  12. 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!

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  13. Talk about Pizza Perfection! Yum, I would love a slice right now. :)
    Looks GREAT. xo~m.

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  14. Where is the beer that pizza looks great. I love all the different toppings. Winner winner pizza dinner.

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  15. 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,
    Amy

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  16. Oh how yummy! I love pizza and this looks fantastic!

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  17. 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.

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  18. do you think you could use half or all whole wheat flour in this recipe?

    it looks great!

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  19. That's great looking pizza and crust!
    It's so nice to reconnect with old friends!

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  20. Looks delicious! I love that dough, I've used it for making pizza bread and it's always delicious!

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  21. 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!
    ~ingrid

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  22. Wonderful looking pizza. Mike does a good job tossing that crust up in the air. I want pizza now!

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  23. 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.

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  24. not sure i can manage the throwing, but looks fun!

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  25. 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!

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  26. 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!

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  27. 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)!

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  28. The pizza dough looks amazing HoneyB. I hope Grumpy was OK with the veggie version of pizza:D

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  29. The olive oil dough sounds good and your pizza looks terrific. I am craving a big slice right now.

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  30. This looks great, HoneyB! The crust looks nice and tender!

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  31. 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 :)

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  32. 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.

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  33. 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.

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  34. I'm going to have to try this. Never made pizza dough... Honey, you inspire! Your pizza looks -slurp, drool- delicious!

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  35. 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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  36. Anonymous - I would go with 4 large pizzas. 1-lb loaf for each pizza.

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