In Search of the Perfect Pie

A pizza making blog showcasing recipes, instructions, tips & tricks, photos, videos and more!

Making Pizza With Mario Batali and Sons – Fun With Kids In The Kitchen

This one is certainly interesting considering the source. I would say this concept is really based around having kids in the kitchen and making the process convenient and fun for the group of you, but who knows, maybe parbaked pizza is the wave of the future! Or maybe its home-made frozen pizza? You be the judge!

Here is the actual “making of” video: http://nyti.ms/11JJb9Q

The Batali family pizza recipe is highly practical: small rounds cooked on a stove, no pizza oven or grill required. The plain parbaked crusts last for days (like the ones you can buy at the supermarket, but without the artificial ingredients), and need only be topped and broiled when it’s time to eat. Yes, there are a number of steps, but mixing, kneading and punching down a yeast dough is pretty amazing if you’ve never done it. And pizza gives us a number of points to discuss in our live chat about cooking with kids: for example, there will be magic, and there will also be mess.

Batali Family Pizza

Yield 8 small or medium pizzas

Time 2 hours, plus rising time

Ingredients
For the dough:
    • 1 1/4 ounce package active dry yeast
    • 1 1/2 teaspoons sugar
    • 3 1/2 cups (15 ounces) “00” fine Italian bread flour or all-purpose flour, plus extra for dusting
    • Scant 2 tablespoons course or kosher salt
    • 1/4 cup extra virgin olive oil
    • Semolina flour, for dusting
To finish:
  • 6 tablespoons basil pesto
  • 1/2 cup grated fresh mozzarella
Method
  1. Make the dough: Whisk 1 1/4 cups warm water (95 degrees), yeast and sugar together in a bowl. Let stand in a warm place for 10 minutes, or until yeast is foamy.
  2. In a large bowl, whisk together bread flour and salt. Make a well in the center and add yeast mixture and oil. Using a wooden spoon, stir wet ingredients into dry ingredients until mixture is too stiff to stir, then mix with your hands until dough comes together and pulls away from sides of bowl. Turn dough out onto a lightly floured work surface and knead, adding only as much flour as necessary to prevent sticking, until smooth, elastic and only slightly sticky. Transfer dough to a large oiled bowl, turning to coat. Cover with a kitchen towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours or overnight, until doubled in size.
  3. Punch down dough and turn it out onto a well-floured work surface. Divide into 8 pieces (about 4 ounces each) and shape each one into a ball. Cover with a tea towel and let stand for 15 minutes.
  4. Heat griddle pan over medium heat until very hot, about 5 minutes. Dust a large work surface with a mixture of flour and semolina. Pick up one of the dough balls and begin to pull and stretch dough into a circle, then lay on work surface and press into a thin round (about 8 inches), adding only enough flour and semolina to keep dough from sticking. Using one hand as a guide, slope a slightly thicker rim all around dough circle. Work quickly, and be careful not to overwork dough; if it resists or shrinks back, let it rest briefly before proceeding. (If you prefer, you can roll out dough with a rolling pin; lightly flour work surface and pin.) For larger pizzas, use 2 dough balls.
  5. Carefully place dough round on griddle pan and cook until barely tan on first side and browned in a few spots, 2 to 3 minutes. Flip crust over and cook until second side is completely dry, about 1 minute.
  6. Transfer crust to a wire rack or a baking sheet, brushing off any excess flour, and allow to cool. Repeat with remaining dough. (Parbaked crusts can be refrigerated overnight or frozen, well wrapped, for up to 2 weeks.
  7. Top and broil each pizza: Heat broiler and place a pizza stone or baking sheet inside to heat. Spread a very light coating of pesto evenly on crust, leaving a 1/2-inch border. Scatter mozzarella over pesto. (Don’t put toppings on crust until ready to broil, to avoid sogginess.)
  8. Place pizzas on hot stone or pan; slide under broiler, about 4 inches from heat source; and broil for 7 or 8 minutes (or as long as needed), until toppings are heated or cooked through, or both, and crust is charred and blistered in spots. Watch closely so that ingredients don’t burn, and move pizza around or lower broiler rack if necessary. (Depending on topping, bottom of crust may start to become soggy; you can slip pizza back onto griddle momentarily to recrisp.) Cut into slices and serve hot.

Peter Reinhart’s Pizza Quest | Pizzeria Delfina in San Francisco, California

Man, have I mentioned how much I like Peter Reinhart? Oh, I haven’t? This doesn’t sound familiar? I love Peter Reinhart!! Anyways, here is the latest in his “Pizza Quest” series which is fabulous as always. This episode showcases Pizzeria Delfina in San Francisco, California. Alicia and I were in SF last year and had a wide sampling of Pizzeria Delfina’s pizza, and although it was great, it really couldn’t hold a candle to Tony Gemignani’s “Tony’s Pizza Napoletana” in North Beach. I mean, it didn’t hurt that Tony’s serves a Central Milling pie, but overall, the quality and variety at Tony’s topped both Pizzeria Delfina and Pizzetta 211. Here’s the official word from Peter:

I mentioned last week that Anthony Strong was recently named San Francisco’s 2012 Rising Star Chef for his work at Locanda, Craig Stoll’s newest restaurant, located just around the corner from Delfina and Pizzeria Delfina in the part of town they affectionately call, The Gastro. So, in tribute to Anthony’s well deserved success and budding fame, and for those who missed this the first time around, we’re replaying our visit with him when he was head pizzaiolo at Pizzeria Delfina. In this segment, I sit down with Anthony and Craig as they explain how Pizzeria Delfina evolved out of the original Restaurant Delfina (“If Delfina is John Coltrane, then Pizzeria Delfina is Iggy Pop,” Craig says — I love that analogy!). You will also hear one of our all time favorite Pizza Quest sound bites, also featured in our introductory webisode at the top of the home page, in answer to the question of why they work so hard and do what they do. As Anthony says, “It’s a compounding interest of obsession.”

Obsession — in this context I believe it represents the notion of passion, but perhaps passion on steroids — is a driving premise of Pizza Quest. We saw it in Anthony’s eyes as we chatted with him and Craig over some potent cups of cappuccino (trust me, it was there both before and after the cappuchino). Craig has it too — this obsessive streak– but as an older, mature, James Beard Award winning chef who has already been to the mountaintop, he does a great job of what I call “keeping a lid on his happy.” In his own way, though, he too embodies obsessive drive. But as you focus on Anthony in this segment, perhaps many of you can relate to that youthful excitement of discovery, the realization that life is fathomless, opening before us like a springtime tulip; a relentless, enervating, delicious adventure. Anthony and Craig represent bookends, in this regard; the arc between a chef on the rise, at the genesis of what promises to be a great career, and an already celebrated chef who has achieved far more than 99% of the chefs in the world, at the zenith of his success, yet still looking for new mountains to climb and talented young chefs to mentor.

These are the people we look for, the artists we celebrate, whose contagious excitement about their own discovery process leavens the rest of us, whether through the food they feed us or simply the energy that they generate as a result of their obsessive drive on our behalf and that we just want to absorb.

Congratulations again to Anthony — and also to Craig (and his equally talented wife Annie, the co-creator of the Delfina/Locanda empire)! And, to our viewers, especially the ones who missed this the first time around, enjoy the vicarious thrill of being in their presence and sharing their vision. Fire up your espresso makers and dive in.

Jim Lahey’s No-Knead Pizza Dough as Seen in Bon Appetit Magazine

I know. It seems like a recipe that basically requires no sacrifice, no technique, and no special ingredients is just a recipe for the uninitiated, right? I mean, this thing doesn’t even require you to get your hands dirty or own a cool, fancy electric mixer. How could it be good? HOW? Let me tell you my friends, this dough recipe is one of the best out there. It defies all logic. Heck! It defies all food science. This is a great example of how very, VERY simple ingredients paired with the idea that time is your number one secret ingredient can make one of the best pizzas doughs of your life. I know, you’ve written off this no-knead nonsense before. Let me impress upon you – try it once, you may just never go back. Here are the details:

This dough is chewy, bubbly, and better than what you’ll get at most pizza places. It bakes wonderfully in a home oven, on a pizza stone or a baking sheet. And thanks to the brilliant no-knead method of Jim Lahey—owner of New York’s Sullivan Street Bakery and pizza spot Co.—it’s easy to prepare, deriving its character from overnight fermentation, not laborious kneading. Just remember to start at least 1 day ahead – but three days ahead would be even better!

Makes six 10″–12″ pizzas

Read More http://www.bonappetit.com/recipes/2012/03/no-knead-pizza-dough#ixzz1qfTLagGM

Ingredients

Preparation

  • Whisk flour, salt, and yeast in a medium bowl. While stirring with a spoon, gradually add 3 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).
  • Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
  • Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2–3 hours before shaping.

To Make the Pizzas

  • During the last hour of dough’s resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°–550°, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°. (You do not need to preheat the baking sheet.)
  • Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10″–12″ disk.

If Using Pizza Stone

  • When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.
  • Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5–7 minutes.
  • Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.

If Using a Baking Sheet

  • Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.

Read More http://www.bonappetit.com/recipes/2012/03/no-knead-pizza-dough#ixzz1qfTEQ3eM

Tony Gemignani Shows Peter Reinhart His Pizza Ovens

Here is what Peter has to say about this episode:

Okay, this is the webisode many of you have been waiting for, where Tony Gemignani shows us all four of his ovens and also, as a bonus, explains the difference between the various types of Double Zero flour — it’s a whirlwind of information and I think you will want to watch it more than once and take notes. One of the joys we’ve had in traveling and meeting all these pizza masters is seeing how deeply they look into all their choices, whether it be flour, tomatoes, cheese, or other ingredients, ovens, heat sources, etc. They all have their own reasons for the choices they, which is great for all of us pizza hunters, as this attention to detail is what distinguishes them as artisans, and that’s why we celebrate them.

Read more…

Tony Gemignani Prepares a San Felice Margherita

Here’s what Peter has to say about this episode:

I was mistaken last week when I said the Margherita that Tony made was his World Championship version. Actually, this week is the version that won it all. As it turns out, last week’s pizza was made with Caputo flour and this week’s is made with San Felice flour. When Tony won the World Championship in Naples, which he’ll talk about a little in this week’s segment, he used the San Felice flour so that’s the one he reserves this flour for at his restaurant. He uses Caputo on all his other Napoletana pizzas and, as he indicates here, it’s almost impossible to tell them apart and he loves both brands. But, because he won the title with the San Felice, that’s the one you get if you order the Championship pie, served on the special pedestal platter. Tony told us that he tries to replicate the Margherita exactly as he did it for the judges, and he only makes 73 each day and when the dough runs out he stops taking orders for it. The number has special meaning for him but now I can’t recall what it signifies so be sure to ask when you eat there.

Read more…

Tony Gemignani Teaches Us To Make a Margherita

Here’s what Peter has to say about this episode:

In this webisode, Tony teaches me (and you) how he makes the Margherita pizza that won him the world championship. You’ll notice a few great tips, things that aren’t commonly known even by professional pizza makers, such as: the traditional Napoletana way to load the pizza onto the peel; shaping the dough on the marble slab as opposed to lifting or spinning it; when to put the basil on; and the importance of bringing the dough to room temperature before putting it into the oven to prevent burning the underside.

Read more…

Peter Reinhart & Tony Gemignani on Pizza Quest

Here’s what Peter had to say on this episode:

In this short, introductory webisode, Tony welcomes us and shows us the oven dedicated to making his World Championship Margherita pizza. In another section he begins making a Sicilian style pizza and gives us a quick briefing on San Marzano tomatoes, which he uses only on a few of the pizzas on his menu.

Read more…

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Puffins = Pizza Muffins | Portable Pizza Bites Ready to Travel

Ever stop by your local pizza spot to grab a quick slice and then, as you drive off, you realize you are going to have to eat that steaming hot, floppy, greasy, messy slice over your lap as you drive? Or maybe you’ve got a great pizza recipe and you want to show it off at your next potluck, but as we all know, pizza doesn’t travel.. Here today, I submit to you this idea: Puffins! Spread out your dough into tiny little pizza crusts, push the crust into a muffin tin, plop a little drop of your toppings into the middle and then fold the excess dough over the top, sealing the Puffin closed. In my experience, the cheese will cause just enough steam to pop a little hole in the dough-top and the cheese will ooze out a bit and get a bit of browning as it touches the muffin pan. And let me tell you, these things are AWESOME. They are completely self contained, fit in the hand well, and are WAY less messy and driving friendly than a traditional slice. Plus, since the dough is holding all the steam and heat from the baked toppings inside, they stay warm for MUCH longer than a pizza slice as well.

World, start your ovens! Report back to me here at insearchoftheperfectpie.com with tales of your Puffin adventures.

Happy baking!

Ryan
Chico, California


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Peter Reinhart Chooses Central Milling Flour

See people? I get on here and blab blab blab about how great Central Milling flours are, even post pics and recipes using the new Germania Pizza Flour blend, and ta-da! Peter Reinhart picks up a sack for himself and loves it! I’ll let you know just as soon as Peter calls to thank me for the incredible tip off. Until then, maybe take a peek at his blog and his experiences/recipes with Central Milling flours.

http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/299-the-pizza-quest-challenge-pizza-dough.html

Here’s what Peter is doing with his bag of Central Milling Germania pizza flour:

The Pizza Quest Challenge Dough (makes five 8 ounce/227 g dough balls)

For best results, this dough should be made at least one day in advance–it will also hold in the refrigerator for up to 3 days with good results. Any longer than 3 days and the dough will weaken (start to break down), though it can last for months if shaped into dough balls and frozen in small freezer zip bags.

22 ounces (624 grams) Germania flour or a blend of 20 oz./567 g of your favorite bread or Double Zero flour and 2 oz./56 g of pumpernickel or coarse rye flour or rye meal).  If you don’t have a scale, this will be approx. 4 3/4 cups of flour.

0.5 oz/56 g. salt (a scant 2 teaspoons or 2 1/2 teaspoons if using coarse kosher or coarse sea salt)

1 oz./28 g crystal beer malt (light or dark–I use amber) or 1 1/2 tablespoons barley malt syrup

0.11 oz/3 g instant yeast (1 teaspoon)  OR, 1 1/4 teaspoons dry active yeast dissolved in 4 ounces of the water for about 3 to 5 minutes

16 oz/452 g  water, room temp. (if using Caputo or another Italian Double Zero, reduce the water to 14 oz/399 g)

And just in case you’re not sure who Peter Reinhart is, check out this link – it should explain everything: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=peter+reinhart&x=0&y=0

Thin Crust Pizza Dough Recipe | How to Work With Wet Dough

Recently, I filmed a new video detailing my latest favorite thin crust pizza dough recipe as well as a few good techniques on how to deal with wet dough. I figured instead of talking your ear off about it, I would just show you! Also, I get a lot of questions asking what dough is supposed to look like in certain stages of mixing/prep, so I’ve left LONG sequences of the mixer doing its thing in there so you can check out what the dough looks like as I make it. You can see it really doesn’t look like dough until an hour or so after I started making it. Just takes a little patience and a bit of faith :)

Good luck and enjoy the new video! Hola from Chico, California!
-Ryan

Recipe:

– 22oz of ’00’ pizza flour (centralmilling.com)
– 15oz water
– 2 tsp sea salt
– 1 tsp instant dry yeast
– 1T olive oil
– 1T malt extract

Mix with a dough hook on low until dough comes together. Rest for 30 minutes. Mix on second slowest setting for 12 minutes. Rest for 30 minutes. Seal up in containers and place in fridge for three days. Pull the dough out two hours before baking to let the dough come up to room temperature.

Proof! 125lb of Pizza Flour Goodness

On a recent trip to San Francisco, Alicia and I met up with our friend Nick from Central Milling and boy did he bring us some gifts!

Check out the glamor shots below :)

I’m Back! New Flours from Central Milling, SF Pizza and More

Alicia discovers just how popular Central Milling really is in San Francisco!

It’s been a while since my last post, and in the period of radio silence a lot has happened! We bought a small house with a gas oven, I found a new and exciting job, and perhaps most exciting of all, we traveled to San Francisco and had some world-class pizza. Also while in San Francisco, we had a chance to visit with your good friend and mine, Nick from Central Milling. Not only did I buy 100lb of their new ’00’ Normal Pizza Flour, but I also have in my possession 20lb of their newest experimental pizza flour “Pizza Germania.” Between new ovens, reports and reviews from Pizzeria Delfina and Tony’s Pizza Napoletana, and results photos from my experiments with the new Pizza Germania flour, you can expect this blog to roar back to life in the coming weeks.

Adding Panache to Pizza – A New Dough Recipe from Mario Batali

Now that I’ve been diving into pizza again I’ve realize that it’s time to get out of my comfort zone. It’s hard to do when the task at hand is dinner and NO ONE wants to go hungry on a Friday night! I’ve been using the same dough recipe for a couple of years now and I know it by heart. I know what it’s supposed to feel like and how many ounces one batch yields. It’s like that old friend whose sentence you can finish and whose quirks you love .  So now, fellow pizza followers, it’s time.  I came across a Mario Batali recipe that uses wine in the dough recipe. I have never tried it and I am not sure that I will. I think I like the idea of beer or maybe garlic and fresh basil better. That is my task this week, to come up with a flavorful dough that will give pizazz to pizza Friday! Can I get some jazz hands to go with that?

PIZZA DOUGH

Mario Batali

  • 3 1/4 cups all purpose flour, plus extra for dusting
  • 2 tsp instant or rapid-rise yeast
  • 1 tbsp salt
  • 1 tbsp sugar
  • 1 cup warm water
  • 1/4 cup dry white wine, at room temperature
  • 2 tbsp plus 1 tsp extra-virgin olive oil

In a large bowl, combine the flour, yeast, salt and sugar and mix well.  Make a well in the center of the dry ingredients and add the warm water, wine and olive oil.  Using a wooden spoon, stir the wet ingredients into the dry until the mixture is too stiff to stir, then mix with your hands inthe bowl until the dough comes together and pulls away from the sides of the bowl.

Lightly dust a work surface with flour and turn the dough out.  Knead gently, dusting the work surface lightly with more flour as necessary, for 5 minutes, or until the dough is smooth, elastic and only slightly sticky.

Oil a large clean bowl, add the dough, and turn to coat.  Cover the bowl with plastic wrap or a kitchen towel, set in a warm part of the kitchen, and let the dough rise until doubled in size, about 1 hour.

Punch dough down, and it is ready to use.

Gary L. Howe for The New York Times

Making the Perfect Pie at Home

As promised I made my unique pie at home on Friday night.  I decided to use baby spinach I had at home instead of using the broccoli rabe. What a great idea! It was delicious! Here are some pictures of my new favorite pie. If you are inspired by the photos, here is my original post with the recipe.

Pissaladière – A French Pizza from France!

SERVES 6

According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.

FOR THE DOUGH:
1/4 oz. active dry yeast
Extra-virgin olive oil
3 cups flour
1 tbsp. salt
Cornmeal

FOR THE TOPPING:
1/4 cup extra-virgin olive oil
2 1/2-3 lbs. onions, peeled and very thinly sliced
Salt and freshly ground black pepper
Bouquet garni of 2 sprigs each thyme and marjoram
and 1 sprig rosemary, tied with kitchen twine
1/3 cup niçoise olives
12 anchovy filets

1. For the dough: Dissolve yeast in 1 cup warm water in a small bowl, let stand for 5 minutes, then add 1/4 cup oil. Combine flour and salt in a medium bowl, add yeast mixture, and stir with a wooden spoon, adding a bit more water if necessary, until ingredients are well mixed. Turn out dough on a lightly floured work surface, dust hands with flour, and knead for several minutes until the dough has a smooth, firm, elastic character. Form dough into a ball, then place in a lightly oiled medium bowl and cover with a damp cloth. Allow dough to rise in a warm spot for about 1 hour.

2. For the topping: Heat oil in a large pan over medium-low heat. Add onions and season generously with salt and pepper. Add bouquet garni and cover pan to let onions slowly simmer for 45 minutes, stirring occasionally. Uncover and continue cooking until the moisture has evaporated and the onions cook down to a very tender marmalade-like consistency, 30-40 minutes. Remove from heat and set aside.

3. Place pizza stone in oven and preheat to 450°. Roll dough out on a floured surface into a thin, flat rectangle. Transfer dough to a baker’s peel or inverted baking sheet dusted with cornmeal. Cover dough with a damp cloth and allow to rest for 30 minutes.

4. Remove cloth from dough and spread onion mixture on top. Arrange olives and anchovy filets over the onions, season lightly with pepper, then slide onto hot pizza stone. Bake until crust has browned, 15-20 minutes. Serve warm or at room temperature, cut into wedges.

This article was first published in Saveur in Issue #32

Food 52- A Place for Unique Eats

Tonight at our house is Pizza Friday.  We look forward to this day each week for two reasons, convenience and it’s our favorite food.  I like to make one regular cheese pizza for my fiance, Jon and one unique one, for moi!  This week I turned to Food 52 for my unique eats.  Pizza CAN be healthy, you just need to tweak the ingredients to make it healthy. I am going to try a broccoli rabe, potato and rosemary pie to add a vitamin rich element to our dinner tonight.

I check out Food 52 daily to see what trends us common cooks are diving into. Amanda and Merrill, the authors of said website, are packed with knowledge and love to share it with us. I can always count on finding a creative alternative to a dish that has run it’s course on our pallets.

Stay tuned for an update on how this unique pie turns out!

Broccoli Rabe Pie

courtesy of Sarah Shatz Food 52 contributor

SERVES 2 10″ PIZZAS OR 4 MINI-PIZZAS

Broccoli Rabe, Potato and Rosemary Pizza:

  • 2 uncooked pizza crusts (recipe below)
  • 1 large yukon gold potato, very thinly sliced
  • Salt
  • Extra-virgin olive oil
  • 1/2 pound broccoli rabe, washed, ends trimmed
  • 1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact
  • 1/4 teaspoon crushed red pepper flakes
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • 2 tablespoons fresh rosemary leaves
  • 1/2 cup finely grated Pecorino Romano cheese
  • Freshly ground black pepper
  • Rosemary sprigs for garnish
  1. Preheat oven to 375 F.
  2. Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.
  3. Bring a large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 2″ pieces.
  4. Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and red pepper flakes. Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté one minute. Remove from heat. Taste and add more salt if necessary.
  5. Assemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves.
  6. Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes and broccoli rabe. Sprinkle one tablespoon rosemary over each crust. Top with grated Pecorino cheese.
  7. Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
  8. Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.

Pizza Dough Recipe:

  • 2 teaspoons dry yeast
  • 1/2 cup lukewarm water
  • 3 1/2 cups all-purpose flour
  • 1/4 cup semolina flour
  • 1 teaspoon salt
  • 3/4 cups cold water
  • 1/4 cup olive oil
  1. Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes.
  2. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough.
  3. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes.
  4. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes.
  5. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10″ shapes.

Read more: http://www.food52.com/recipes/2611_broccoli_rabe_potato_and_rosemary_pizza/

Pizza Recipes and Videos from Bobby Flay

Whether you’re into grilling pizza on the BBQ, or mixing Southwestern flavors into your cooking, Bobby Flay is the man for the job when it comes to crunchy crusts and spicy, unique flavors. Check out this selection of videos from the chef himself.

Grilled Pizza and Spicy Hummus

Bobby invites Iron-Woman in training Sharon Sperber to grill pizzas. Sharon loves Bobby’s Grilled Pizza with Spicy Hummus, Vegetables and Goat Cheese. Bobby is equally impressed with Sharon’s novel twist on 2 classic Italian pizzas – Margarita pizza with garam masala-spiced tomato sauce, and curried greens on a 4-cheese pie.

http://www.youtube.com/watch?v=R4v0DWpXkog

Shrimp and Cilantro Pesto Pizza

Bobby tours NY from Soho to Brooklyn for a taste of pizza greatness. Then he shares recipes for Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chili Oil & Mint Red Chili-White Anchovy Caesar Salad Pizza, Caesar Salad & Grilled Shrimp & Cilantro Pesto.

http://www.youtube.com/watch?v=CgrjXKSeres

Steak and Blue Cheese Pizza

Bobby invites Iron-Woman in training Sharon Sperber to grill pizzas. Sharon loves Bobby’s Grilled Pizza with Spicy Hummus, Vegetables and Goat Cheese. Bobby is equally impressed with Sharon’s novel twist on 2 classic Italian pizzas – Margarita pizza with garam masala-spiced tomato sauce, and curried greens on a 4-cheese pie.

http://www.youtube.com/watch?v=GdTyvHuHE3E

Throwdown – Pizza Lasso NYC

Giorgio Giove is the pizza king at Brother’s Pizzeria in Staten Island. In fact, he has just come back from Italy where his special pizza won second place in the World’s Best Tasting Pizza competition. To celebrate his award-winning pies and his return from Italy, Giorgio is throwing a big family reunion. He doesn’t realize that Bobby’s been secretly brushing up on his pizza-making skills in order to crash Giorgio’s party and challenge him to a Throwdown. Bobby’s up against a seasoned pro in Giorgio, not to mention the entire Giove family, so he might have to change his whole strategy for this competition.

http://www.youtube.com/watch?v=gj-TOJmgkkE
http://www.youtube.com/watch?v=jxSlr5c1pwQ
http://www.youtube.com/watch?v=O_hUj71XEVk

Throwdown – Deep Dish Pizza

Bobby visits the windy city of Chicago to challenge deep dish master Lou Malnati to a pizza throwdown for the ages.

http://www.youtube.com/watch?v=rc2nvfPhCJY
http://www.youtube.com/watch?v=tKZlCPBMd2g
http://www.youtube.com/watch?v=naHZd-ShVYM

Squash Blossom Pizza Recipe from Saveur.com

Squash Blossom Pizza

I found this interesting sounding pizza recipe in an issue of Saveur magazine. Since I absolutely loved cooking with squash blossoms, I therefore absolutely love this pizza! I’ve gone through an condensed the directions as well, making sure to get rid of all instances for silliness. If you’d like to check out the original recipe/directions, check it out at Saveur.com. This recipe, inspired by Pizzeria Mozza, yields a crisp, chewy crust. See Making and Baking the Pie for a sauce recipe and more tips for making pizza.

  • 9 tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 tbsp. active dry yeast
  • 1 tbsp. sugar
  • 1 tsp. kosher salt, plus more to taste
  • 6 cups flour
  • 2 cups pizza sauce
  • 60 squash blossoms, stemmed
  • 1 lb. burrata (a sort-of mozzarella that must be eaten fresh)

1. In a bowl, combine 1 tbsp. oil, yeast, sugar, salt, and 2 cups 115˚ water; let sit until foamy, 10–12 minutes. Stir in flour to make a dough. Transfer dough to a floured surface; knead until smooth, 8–10 minutes. Quarter dough; roll each portion into a ball. Put balls on a floured baking sheet. Cover with plastic wrap; let sit in a warm place until soft and tripled in size, 2–3 hours. IF you’d like to have an even tastier dough, toss the dough in sealable containers, or plastic baggies, and let sit in the fridge for a day or two. When you are ready to bake, pull the dough out two hours before you want to eat to let it come back to room temperature.

2. Place a pizza stone on a rack in lower third of oven. Heat oven to as absolutely as hot as it will go for 1 hour. Stretch dough to a 10″ diameter. Cover dough with a tea towel; let rest for 15 minutes. Brush edges with 2 tbsp. oil. Season dough with salt. Spread 1⁄2 cup pizza sauce over dough, leaving a 1″ border. Arrange 15 squash blossoms over sauce in concentric circles. Transfer pizza to stone; bake until golden brown, 3-6 minutes. Remove pizza and top with spoonfuls of burrata; drizzle with olive oil. Repeat to make 4 pizzas.

MAKES FOUR 10″ PIZZAS

Delfina’s Broccoli Rabe Pizza Recipe – My Next Pizza Visit to San Francisco

Recently, Alicia and I met up with some friends on a sunny day in San Francisco and headed out to find a little neighborhood pizza joint called “Pizetta 211.” 2 hours later, and five pizzas later, we were all more than happy we had found the place and that got me thinking about other great places that were within striking distance from home that we could try. I think I’ve found our next destination, San Francisco’s own Delfina. Now I am a sucker for Broccoli in general, but broccoli pizza? You get out of here with that broccoli pizza. I love it! Below is a recipe (found in Sunset Magazine) for Delfina’s Broccoli Rabe Pizza – I’ll make sure to order one when we make the trip down and let you know if it lived up to my home version. I have a feeling it just might :)

-Ryan

Pizzeria Delfina’s dough, adapted for baking in a home oven, is the best we’ve ever tried―smooth and supple. The secret lies in how you stretch it. Pizzaiolo Anthony Strong demonstrates in the photos below left.

Delfina’s Broccoli Rabe Pizza
Also on MyRecipes.com

Makes: 3 (12-in.) pizzas, plus dough for 3 more pizzas Time: About 2 hours, plus rising time Note: You can use regular flour, but for a truly awesome crust, go for highprotein Italian “00” (fine-milled) flour.

Dough:

  • 1 tsp. fresh yeast
  • 1½ tsp. extra-virgin olive oil
  • 1 lb., 14 oz. (about 6 cups) “00” pizza flour, preferably Caputo*, or all-purpose flour
  • 3 tbsp. kosher salt*

Topping:

  • 10 oz. fresh mozzarella packed in liquid
  • 1/3 cup liquid from mozzarella container
  • 1/4 cup shredded caciocavallo or parmesan cheese
  • 1/4 cup each heavy cream and buttermilk
  • 1/2 tsp. kosher salt, divided
  • 1 lb. broccoli rabe (about 1 large bunch)
  • 2 garlic cloves, well smashed
  • 4 tbsp. olive oil
  • About 1/4 tsp. red chile flakes
  • Freshly ground black pepper
  • 1/3 cup oil-cured black olives (soaked in water and drained if salty), pitted and torn in half
  • Extra-virgin olive oil for drizzling

Make dough:

1. Put yeast, oil, and 2 cups plus 1 tbsp. cold tap water in bowl of a stand mixer and mix, using dough hook, on lowest speed 5 minutes, or until yeast has completely dissolved. Add flour and mix another 8 minutes.

2. Cover bowl loosely with a dampened towel and let dough rise 20 minutes.

3. Add salt and mix on low speed until incorporated and dissolved, 7 minutes.

4. Turn dough onto a lightly floured work surface and cut into 6 equal portions. Roll each into a tight ball. Place on a lightly floured tray.

5. Cover tightly with plastic wrap and let rise at least 4 hours at warm room temperature. Dough balls have risen properly when they are soft, pillowy, and full of air.

Make topping:

6. With flat side of a chef’s knife, mash a third of the mozzarella into a pulverized mass. Dice remaining mozzarella into 1/2-in. cubes. In a medium bowl, mix both mozzarellas with mozzarella liquid, shredded cheese, cream, and buttermilk. Season with 1/4 tsp. salt.

7. Cut broccoli rabe into 1-in. sections, discarding tough lower stems.

8. In a large frying pan over very low heat, cook garlic in oil, stirring often, until transparent, about 5 minutes. Add chile flakes and toast for a second, then add broccoli rabe. Stir in remaining 1/4 tsp. salt and several grinds of pepper.

9. Crank heat to medium-high and cook broccoli rabe, stirring, until liquid starts to evaporate and broccoli rabe is tendercrisp, 5 to 7 minutes.

Make pizza:

10. Heat a pizza stone or baking sheet on lowest rack of oven at 550° (or as high as oven will go), at least 30 minutes.

11. Set 1 dough ball on a well-floured pizza peel or baking sheet and stretch into an 11- to 12-in. circle (see photos above).

12. Spread about 2/3 cup cheese mixture over dough. Top with 1/2 cup broccoli rabe, a pinch of chile flakes, and 2 tbsp. olives.

13. Shove pizza onto stone. Bake 5 to 6 minutes, or until puffy and browned. Drizzle with oil. Repeat with 2 dough balls and toppings (top remaining 3 differently or freeze).

Cheese and Herb Pizza Recipe – My Favorite Pie

When Ryan asked me to collaborate on his pizza website I knew this was a great opportunity to share my trials and tribulations on pizza making. It was also a great opportunity to find that passion I once had in “Finding the Perfect Pie!”  When Ryan began his pizza quest I hopped on his pizza wheel, on the East Coast, and began my journey of tossing the perfect dough. While I haven’t gotten my recipe 100% perfect it’s pretty darn close. Recently, I had been fighting with a soggy-ish crust, which lead me to post a question on his blog.  After answering my question he then asked me to be a co-author. How exciting!

Now that pizza making is second nature to me it’s found it’s way into the weekly rotation of dinners.  It’s become a bit hum drum to say the least. When I first started out I experimented constantly with different toppings and tried recreating pizzas we had in restaurants. One in particular is from a restaurant here in NH, Nonni’s (http://www.nonnisitalianeatery.com).  Their cheese and herb pizza was unique. Sweet and salty, my two favorite combinations.  Once home, I was able to recreate the honey and roasted garlic paste used as the sauce and the rest is history.  I have never actually measured any of these ingredients.  These amounts are not exact.  You made need two heads of roasted garlic to make the sauce depending on how big your pizza is.

Cheese and Herb Pizza a la Aimee

Honey and Tyme Paste-

1 Head Roasted Garlic

1-2 Tbsp Honey

1 Tbsp Fresh Thyme

3-4 Tbsp Olive Oil

Salt to taste

Fresh Mozzarella

Preheat oven to 400.  Cut 1/3 off the top of a head of garlic to expose all the cloves.  Place on a sheet of foil. Sprinkle with 1 tsp of olive oil and a bit of salt.  Wrap the foil to around the garlic to create a pouch. Roast for 45 min. Uncover and roast for 15 min more or until the garlic is a deep golden brown.  Remove from oven and let cool.  In a small bowl squeeze out all the garlic.  Add the honey, thyme and olive oil and mix well. All the flavors should be balanced and you should be able to taste them all. Add enough olive oil to make a spreadable paste.  Add salt and pepper to taste.

On your dough spread s substantial amount of paste  add your mozz and bake until bubbly and brown.

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