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!
Patsyk
Looks delicious! I love that dough, I've used it for making pizza bread and it's always delicious!
Lynda
That's great looking pizza and crust!
It's so nice to reconnect with old friends!
Natalie
do you think you could use half or all whole wheat flour in this recipe?
it looks great!
Katy ~
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.
teresa
Oh how yummy! I love pizza and this looks fantastic!
familiabencomo
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
Netts Nook
Where is the beer that pizza looks great. I love all the different toppings. Winner winner pizza dinner.
Mari at Once Upon a Plate
Talk about Pizza Perfection! Yum, I would love a slice right now. 🙂
Looks GREAT. xo~m.
Aggie
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!
Spryte
I LOVE to see homemade pizza!!!
Of course I love eating more!
Cristine
Your pizza looks great! I HEART homemade pizza!
noble pig
If I tossed a pizza like...it would be on the floor! Beuatiful work.
Dawn
Ohhh that came out gooood! I ate the rest of mine for breakfast--stone cold, I know bad girl!
Katie
That slice of pizza looks almost too good to eat...ALMOST!! 🙂
Creative One
Kudos to Mike for a great looking pizza. Love the vegetarian one Shelby.
Barbara Bakes
I really need to get Artisan Bread in 5 minutes a day. The pizza looks delicious!
Gera @ SweetsFoods
No way impossible to resist to eat the screen!! The pizza with an olive oil dough is absolutely scrumptious 🙂
Marthe
Yummy pizza!! Too bad you're quiting TWD, but I'm sure you'll cook up lots of other great dishes!
The Hungry Mouse
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. 😀
+Jessie
Lisa
It look wonderful and Mike sure looks like he knows what he is doing.