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 re-acquainted with. Aggie recently did a grown folks pizza 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 highschool 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).
- 2-¾ cups lukewarm water
- 1-½ tablespoon granulated yeast
- 1-½ 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
- ¼ cup extra virgin olive oil
- 6-½ 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!
Shelby
Anonymous - I would go with 4 large pizzas. 1-lb loaf for each pizza.
Anonymous
Yum! Looks great. I do have one question; how many large pizzas (thin crust) do you think this would make? Thanks for the recipe!
averagebetty
I'm going to have to try this. Never made pizza dough... Honey, you inspire! Your pizza looks -slurp, drool- delicious!
Di
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.
Holly
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.
Alyson's Wonderland
Yummy!!
JMom
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 🙂
Reeni♥
This looks great, HoneyB! The crust looks nice and tender!
Pam
The olive oil dough sounds good and your pizza looks terrific. I am craving a big slice right now.
Bellini Valli
The pizza dough looks amazing HoneyB. I hope Grumpy was OK with the veggie version of pizza:D
Elyse
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)!
KPAR Community Event Center
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!
Your Buddy Mike
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!
the happy couple
not sure i can manage the throwing, but looks fun!
Linda
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.
Flourchild
Wonderful looking pizza. Mike does a good job tossing that crust up in the air. I want pizza now!
Ingrid
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