Sunday, November 1, 2009

Pizza Night

Six of 'em tonight! Three tomato-based (mozzarella di bufala, tomato sauce with a hint of chipotle, ham or salami or prosciutto, onions, red pepper -- all scantly spread -- kalamata olives, gruyère, aged cheddar and Maréchal de lait cru) and three with goat cheese, sliced cherry tomatoes and a combination of the above.

I do believe I'm getting this down. Some before and afters:





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7 comments:

  1. QaroNovember 2, 2009 at 7:53 PM

    Looks wonderful!

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  2. BlorkNovember 4, 2009 at 10:05 AM

    Fine looking pies!

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  3. ChefNickNovember 5, 2009 at 9:13 AM

    Yes, they're even approaching round!

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  4. Fudgie BakesNovember 17, 2009 at 5:59 PM

    Do you make your dough from scratch, and if so, do you want to share that recipe? I have been wanting to try for a while, but am kind of daunted by it. BTW, this is my first time to your site and I think its great. :)

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  5. ChefNickNovember 17, 2009 at 6:13 PM

    Fudge,

    I CAN make the dough from scratch. I've done it many times, but when you factor in the time involved for the risings etc. plus the chopping/grating/prep work it becomes very exhausting for one person.

    So I get my dough, which is not frozen, at Atwater Market, at that pizza/slice place on the ground floor.

    It's not particularly better than my dough but it saves me a good hour and a half plus cleanup and it freezes well.

    But seeing as how you look like you like to get your hands dirty, please let me know and I'll post the dough recipe.

    Cheers

    Nick

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  6. Fudgie BakesNovember 18, 2009 at 5:55 PM

    Thanks, I didnt realize that it took about an hour and a half to do the homemade version.I was imagining it to be more like pie dough which only takes about 20 min to whip up.

    Ill swing by Atwater market and try theirs first, and if I have some spare time one of these weekends, Ill get in touch for the homemade dough recipe (if you dont mind).

    Thanks again!

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  7. ChefNickNovember 18, 2009 at 6:07 PM

    Fudge,

    Not at all. Sometimes when I'm making pizza I'll fire off an email to my pizza pal Blork (you can find his page up in these comments) and he usually responds before I've even started making the stuff.

    The time for the dough isn't grunt time -- it's wait time. Kneading, first rise, second rise, resting -- I think I've made pastry dough (as in for samosas, etc) and it wasn't nearly as complicated.

    But try the Atwater dough -- let it come to room temp and keep it there for at least an hour before you start playing with it -- have an oven as hot as you can get it and you can't go wrong.

    I'm always around! Blork is a master pizza maker too!

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