January 28, 2011

Mmmmm.... Pizza.

I love pizza.

In my mind, there are two different kinds of pizza. "Comfort pizza" which generally comes from a pizzaria, is HUGE and is plain cheese - extra greasy. And then there's good for you pizza - made at home with wholesome ingredients and toppings and generally personal sized. I love them both. In fact, even though I'm from NJ, and just outside Manhattan, home of the "New York Pizza"... I'm not very picky about my pizza. I'm much pickier about my cookies. If it's got dough, red sauce and cheese on it - I'm usually a fan. Heck, I used to eat Ellio's as a kid and thought it the greatest thing EVER. BUT, I have recently discovered that I can make a quick, delicious pizza in about... 20 minutes at home. And when you make it at home, it feels "free" since you bought the groceries already. At least... it does to me. I'm SURE it's cheaper than a pizzaria pie either way.

I got this book for Christmas, which you'll probably see me plug a whole lot from now on, because it's fabulous. It's one of those "Revolutionary" books that you see on the bookshelf at Borders and go "pshhh... yea, whatever" but they aren't lieing. It's a fabulous book. It is, so far, the most used of all my Christmas presents... and I got that new camera (which these pics were taken with by the way - and had ABSOLUTELY NO EDITING done to them).

Anyway - to get to the point - you should all go out and buy
Artisan Bread in 5 Minutes a Day.
It is going to make hubby and I fat, and it's marvelous.
It's more than just a recipe, so I'm not going to give quantities/instructions here... but the main bread recipe (of which I've made 12 lbs of bread/pizza with so far) is just flour, water, yeast and salt. That's it. The book has a "recipe" for pizza - use one of the dough types, roll it out super thin, slide it onto a hot stone in the oven and cook at super high heat. It's good - I made it... but I like thick dough best. So today, I made thick crust. No rolling pin, just squishing with my hands and I cooked it at closer to 475-500* instead of 525* for 10 minutes instead of the 6 the first one took. You can see the delicious, topped crust here...

This was a "I just finished 2 classes at the gym and now WANT PIZZA" pizza - so it's got some tomato sauce (home-made and frozen until it made friends with Mr. Microwave), what mozzarella we had left (maybe 1/4 cup?), a few small chunks of cheddar (cause it needed a little more) and 2 HUGE grape tomatoes (these are like, mutunt grape tomatoes, they're seriously twice the size of normal ones). I brushed a little olive oil on the exposed crust... cause I could? and popped it in the oven. It was so yummy. I want more. Which is another reason at-home pizza is good for you... it's only as big as you make it originally, and they don't offer a second pie for $2.99....

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Robert said...

The photos are fabulous - I'm jealous! Pizza looks great.

Laura said...

You are a woman after my own heart. Pizza is it for me. IT. I love it. I love the cheese, the grease, the bready goodness. My absolute fave toppings are chicken and sweetcorn - common toppings back home but not here. Mmmm... pizza.