Quick! Think of 5 wonderful things to be grateful for in 2020. We know, it might be hard, but that is just the thing. The worst of times tend to bring on quiet and meaningful good - you simply need to be willing to see your blessings. Anything we do over and over again, we become better at - this rule does not distinguish between the negative and positive. If you have cooked what seems like an endless array of meals this year, look closely, we are willing to bet you are getting better at something. Some aspect of the ritual has piqued your interest, been honed, or perhaps high lighted why you love a good meal out. If all you do is complain about how much you hate cooking, feel uninspired, can't stand the dishes. . . you will reinforce those limited beliefs around food.
Here's the thing - mindfulness and encouragement aside, we are all a bit spent, right? Just this morning I was writing out a grocery list and it made me tired. . . and bored. It looks the same as every other. We are often limited by exhaustion or overwhelm and it is challenging to come up with yet another dish. We get it. Could we interest you in a pizza? Why not master pizza at home? Reserve delivery from your favorite local shops to evenings when you are truly tired and learn to make a simple and great dough - from there, the sky is the limit.
Below, we go through the basic choices in tools and pantry provisions, offer up a "go-to" dough recipe, and inspirational topping combinations.
Go forth and master your pizza skills,
Sam
Tools of the Trade
Want to make outstanding pizza at home but not committed enough to build out a pizza oven in your backyard or apartment balcony (kidding)? One of the easiest ways to up your pizza game is to create a pizzeria in your grill or oven with a steel or stone.
Stone
Cooking on or in clay is commonly seen around the world and is not likely to go out of style. Pizza or baking stones are made of clay, ceramic, or cordierite and can help reproduce the pizza oven effect by transferring heat efficiently. This more traditional material is seen across cultures in the form of clay bakers as well - think Römertopfs, Tagines, or even casserole bakers.
We are fans of cooking in or on clay for its ability to transfer heat, and in the case of lidded bakers, retain humidity. Stones can be used for baking cookies, bread, and reheating food. They are also the more affordable way to get started when delving into better at home pizza. However, there are some disadvantages worth noting when deciding between a stone or steel; stones will patina or stain over time. This isn't a bad thing as it imparts a desirable seasoning, but if you like a "clean" look, you may be disappointed. Stones are also are susceptible to thermal shock when exposed to quickly changing temperatures (hot stove to cold counter) and breakage (hey, it happens). To reduce the chance of cracking your stone, put it in a cold oven and preheat it, then, don't remove it from the oven until it is completely cooled down.
Steel
Pizza steels sometimes referred to as baking steels, are made of solid steel and more efficient than stones at transferring and retaining heat.
This tool is made to last a lifetime and virtually indestructible but not without the need for maintenance. Similar to the cast iron pan your grandma gave you (or the one you picked up recently because
everything old is cool again), an occasional seasoning is in order. After it is cool and clean, simply wipe down with a high heat oil (flax, grapeseed, or peanut). Steels have the added benefit of not being susceptible to thermal shock that can sometimes be the end of your stone. In addition, it functions as a stove, grill top griddle, or place over an open fire - think grilled cheese, bacon, steak, burgers, eggs, and pancakes!
The Art of Slicing
Ok, do you need a tricked out pizza wheel fit for museum displayed on your counter? Perhaps not, but look at it! This stunner is made in Indiana by Kingston Forge. The stainless steel wheel has a matte-gray finish and the handle is cut from thick sheet steel and hand-finished (oak display included) - it makes a perfect gift for the person who really geeks out about their pies or just has everything. We carry not-so-aspirational pizza wheels and rockers too.
Steels, Wheels, and. . .
oh, yes, Peels!
If you are going to produce a high-heat pizza oven in your backyard or kitchen, it is best if you have something to safely remove your creation. Spatulas and tongs work, yes, but they are not without the hazard of burning yourself or dropping dinner. If you can swing it, add a peel to your toolbox. They come in lots of materials, shapes, and sizes. Traditional wood peels double nicely as a cutting or charcuterie board, but metal peels, with their thinner and sharper edges, may help if you are doing thinner crust pies.
The Dough is Everything
Here's the deal, doughs of all types can be intimidating, but most of you have been baking up bread like it is the apocalypse, so we believe you can handle this. Pizza dough can be easily mastered - and once you've done that, the sky is the limit! There are a million good recipes and various techniques out there, but we'll start with Roberta's dough recipe - Sam Sifton of the NY Times adapted it and if you click on the photo below, it'll take you to a tutorial. Once you feel comfortable with this style of dough, don't limit yourself to traditional pizza.
Try rolling out your dough thinly, brush lightly with egg wash and sprinkle Italian herbs over the surface. Then cover with a layer of provolone cheese followed by a layer of salami (both thinly sliced). Finally, roll the dough up from the long edge and secure the final edge with egg wash and place edge side down on a parchment-lined baking sheet. Use the remaining egg wash for the top, sprinkle with additional herbs. Bake at 375 degrees until golden brown (at least 30-40 minutes). Don't worry if the cheese leaks a bit, that crunchy goodness is everyone's favorite. Allow to cool a bit, serve sliced with tomato sauce on the side. Need more inspiration? Calzones, cheesy bread, dessert pizza, cinnamon bread. . .
How to Make Pizza: A Recipe from Roberta's Pizza
Roberta's Pizza Dough Recipe
(adapted by the New York Times' Sam Sifton)
153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast, and the olive oil, then pour it into the flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Pizza Pantry Provisions
00 flour is considered the gold-standard in pizza and pasta making. The "00" refers to how finely it is milled, in Europe a 2 is coarse and 00 is finely ground. The grind however does not necessarily indicate gluten content, that comes from the type of wheat used. When recipes call for the combination of all-purpose and 00, they are using the best of both worlds; the strength and elasticity inherent to different types of wheat flour. Learn more about why you might want to try 00 flour or pick some up at the shop and give it a go.
Although tomatoes or pompodori if you are Italian take center stage in Southern Italian cuisine, the fruit is not native to the boot. The plant was introduced from the new world in the 16th century and thrived in the mineral-rich soil and Mediterranean weather. San Marzano is among the most commonly known, grown in the areas around Napoli, they lend a bittersweet profile to sauces.
Climb out of the Rut
When times are tough, we go for what we know and love - pizza is no exception. But what if that proverbial box is holding you back from discovering new fantastic combinations? Yes, if you try something and don't like it, that is a meal, a pizza, you can never get back - but, just maybe, there is an extensive list of mind-blowing combinations you've not yet even dreamt of? How could you live with yourself if you didn't give it a go?
Never find yourself bored with the provisions displayed below - clockwise from top left: Italian Harvest Tomato Basil Sauce, Mediterranean Anchovies, Italian Mixed Olives, Raineri Extra Virgin Olive Oil, Black Truffle Sauce, Sundried Tomato Pesto, Basil Pesto, Whole Artichoke Hearts, and Smoked Anchovies. Need additional inspiration? We love My Pizza by Jim Lahey. He's the founder of Sullivan Street Bakery and Co responsible for bringing us the "no-knead" bread craze to our kitchens.
Don't forget that we have extended our shop hours to pre-COVID status, 10 am - 6 pm Monday through Saturday, and 11 am - 4 pm on Sundays. We are already seeing gift-buying for the holidays (stop showing off people - no, seriously, you inspire us), BUT we are also seeing slowdowns in supply chains coupled with lots of out-of-stocks and backorders. Know that we have been stocking the shelves and are offering Black Friday prices NOW - so to avoid low stock, feel free to shop early. We continue to offer complimentary gift wrap, non-contact pickup, and limited local delivery. Our online shop is currently limited to the basics, but we are happy to help via email and the phone if you don't see what you are looking for.
Looking for something to do this weekend? The 27th Annual Lotus World Music & Arts Festival has gone virtual. This local favorite is among just a few area charities that need support more than ever before. And if you wish to UNWIND, I will be hosting the Lotus Festival Unwind Yoga with my good friend Eryn Blair. The workshop will combine slow-flowing yoga practice with Self Myofascial Release techniques taught throughout.
We believe anyone can cook.
We believe in welcoming everyone to the table.
We believe some tools are timeless.
We believe high quality isn't always expensive.
We believe in making things from scratch when possible.
We believe in gathering & connecting with one another.
