Tuesday, August 17, 2010

Pizza Time

In keeping with my message of SOS, sustainable, organic, seasonal, I started a series on Blogcritics highlighting the fantastic produce produced by my home state of Florida.  The first in the series is...

Fresh from Forida: Sweet Corn & Blue Crabs

I would like to thank the Seattle Post Intelligencer and the numerous sites that have reposted this story.

Welcome to Pizza Pizza Pizza Tuesday


It is unconscionable to think that I have been blogging since March and have yet to post pizza.  My all time favorite food, it is not even close, my love for pizza borders on the obsessive, if not completely deranged. With this in mind, I decided to showcase three of my personal favorites from my arsenal.

Pizza, much like life, can be as simple or complex as you choose to make it.  The key is sourcing great ingredients.  Experiment with many of the fantastic cheeses out there.  Use different ideas for sauces.  However, always remember The Tao of the Kitchen "you can't make chicken salad out of chicken shit."  Find the best ingredients.

Next in line comes execution.  So lets get started with the foundation of any great pizza...the dough.

A big thank you to my friend Justin from Marx Foods who sent me some fabulous White Truffle Oil.  Please check out Marx Foods and all of their magnificent gourmet products.

LC's Pizza Dough Recipe
3 cups Bread flour
1 cup warm water - (105 F)
1 package active dry yeast
1/4 cup Albarino White Wine
1 tbs White Truffle Oil
1 tbs organic honey
1/2 tbs sea salt

Combine wine, water and yeast in a glass bowl and stir to dissolve. Let sit for 10 minutes.  Add the honey, sea salt and white truffle oil and mix well. Start by adding 1 cup of flour and make a wet paste. Add remaining flour and incorporate.

Place dough on a lightly floured board and knead for 2 to 3 minutes.

Place dough in a lightly oiled bowl and cover with a towel. Let rise for 1 hour. Punch down and portion for use.

Sopressata & Jamon Serrano Pizza


Sopressata, jamon serrano, tomato sauce, fontina cheese, havarti cheese, Parmigiano Reggiano.

White Veggie Pizza


Cauliflower puree, zucchini, squash, roasted red peppers, chives, taleggio cheese, comte cheese.


LC's Deep Dish Pizza Dough Recipe
1 1/2 cups warm water - (105 F) 
1 package active dry yeast 
1 tsp cane sugar
1 tsp sea salt
3 1/2 cups bread flour
1/2 cup corn meal
1/2 cup oilve oil

In a glass bowl, combine water, yeast, and sugar.  Stir to dissolve and allow to sit for 10 minutes.  Add 1 1/2 cups of flour, corn meal, olive oil, and sea salt.  Mix to incorporate.  Add the remaining flour 1/4 cup at a time.  Working the dough.


Place dough on a floured board and knead for 5 minutes.


Place in a lightly oiled bowl and cover with a kitchen towel.  Let rise for 1 hour.  Punch down and portion for use.

Chicago-Style Deep Dish Pizza



Fontina cheese, tomato sauce, Italian sweet sausage, Italian hot sausage, mozzarella, Parmigiano Reggiano. 

That's it for now...till we exchange a few words again...Peace!

39 comments:

  1. I want to eat all of these... they look delicious! I definitely share in your pizza obsession so great job on these and let's see more! Also, congratulations on your article! wow! That is so amazing and you really deserve it; yours is still one of my all time favorite blogs :) Also, the kitchen tao? love it!

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  2. great pizzas Lazaro, digging the deep dish...congrats on your article..

    sweetlife

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  3. I would like to have these pizza for my lunch now, look so yummy!

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  4. Wow....lovely homemade pizzas! I'm drooling. I have not tried making pizza. I have to try one day. I'm sure homemade ones taste awesome. Thanks very much for sharing.

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  5. Ohhh, the cauliflower puree sounds so interesting, Lazaro! :-) I'd like to try that for sure. :-)

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  6. I find that pizzas are a very intimate thing in every house where they are made. People tend to guard their recipes with dear life and everyone insists their's no.1. Well, that's how good a product we are all making.
    To think how such a simple dish with dough and maybe 2 ingredients, tomatoes and cheese can be loved world over. And it probably originated from the lack of other ingredients and the need to feed a large family. I love that this is the first post I read that someone says to first make wet paste and then add flour . Secret of bread making! .
    Anyway, I hear that white vine or even white vinegar do wonderful things to the dough. I can not get to making a deep dish pizza in my house 'cause my husband insists I always make the same one he loves, and your looks is great!
    My secret, I once made a dough, had to leave urgently, and the dough sat in the plastic bag in the fridge for 5 days...it came out as the best thin, chewy crust I've ever had, and now I make the dough 4-5 days ahead. I even make large batches of dough, divide into balls and freeze them...stick in the fridge in the morning by dinner you got yourself a meal...

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  7. Holy moly Lazaro, your pizzas look divine! I'm a huge fan of pizza, but unfortunately hubby isn't so I don't make it at home. The only time I have pizza is when I'm out dining and hubby can order what he likes. For me, the more cheese and ooey gooey, the better. That I can totally see in your deep dish. Drooling like Homer over here. All your pizzas are baked to perfection with the perfect browning colour. Beautiful, just beautiful. I appreciate a good pizza, but yours are awesome! The veggie one would be my favorite.

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  8. I would try them all, but my favorite is Chicago style.
    Have a great week ♥

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  9. I would not hesitate to step into Pizzeria Lazaro and partake heartily! I am a thin crust girl at heart but would happily try any of your fantastic creations - you got me good with the Sopressata and Serrano Ham Pizza; Fontina and Havarti are two more cheeses I could never refuse. Fantastic, each and every one of them!!

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  10. Forget takeout, I'm coming to your place. White wine AND truffle oil in the dough? Does it get any better?

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  11. Insanely good idea to put truffle oil in the crust.. num!!! YOur pizzas look perfect!

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  12. Lazaro, I'll be reading this series with interest. It's looking like a move to south Florida is in the cards for us and I've been wondering what ingredients are like there. I already scoped out an Italian market in Delray :)
    xoxo Pattie

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  13. Pizza is weekly meal at my house, yours looks great. Two questions:

    First, What is the purpose of the white wine in your first dough recipe? I personally keep it simple, flour, water, yeast, sea salt, olive oil, maybe a touch of honey. But, it would be nice to make one with a little edge.

    Second, what did you use for your deep dish pizza? I have a large cast iron skillet that I'd like to try it out with.

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  14. I'm a huge pizza fan too, and always the home-made kind, not the out-of-the-box delivery kind. That White Veggie Pizza, wow. I never thought to use cauliflower puree as a base - that has just opened up a whole new world of opportunity.

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  15. What a great idea to add the truffle oil to the dough, and all three pizzas are awesome! We would definitely love the white pizza at our house best! Btw we had the quattro formaggi that day :)

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  16. These look fantastic! I usually make a thin crust pizza but love your deep dish also.

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  17. Ok,it's just past lunch and I just ate so why am I drooling? Cuz YOU made these gorgeous pizzas, Lazaro! you fiend! Being Eyetalian from a Sicilian great grandma that made all her dough by hand, I am ashamed to say that La Diva has a fear of dough and I usually buy at Publix! I keep my pizza's simple but a fave of hubby's (believe it or not!) is a simple red sauce and cheese and then topped with fresh arugula, prosciutto, shaved parmegiano and truffle oil. Yeah. Loverly!

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  18. A great post, those all look so good!...I usually eat thin crust because of the carbs, but love the crust recipe...I am moving into a new house next month, so I'm scheduling my blog posts ahead and will probably get behind in comments until I get moved and get my current house on the market the end of September...But, I will visit when I can; take care and kiss your beautiful kitties for me!

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  19. OMG, That's truly Pizza time! Keith would be crazy with all these fabulous pizza although he has to control his cholesterol! I actually like both thin crust and deep dish. I can partake any kind of yours and would be happy to do so hehe.

    Is this what happened when the lawyer away? Man vs Pizza week.

    Oh, looking forward to Florida produce series!

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  20. They all look amazing, Lazaro! The Chicago deep-dish is really calling my name though. I'm going to have to try my hand at that!

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  21. The Chicago style pizza makes my mouth water. I have never tried a deep dish pizza before but you have inspired me to try!

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  22. Pizza is also my all-time favorite food! These versions look so rich and delicious. Very impressive that you even make your own dough - I sadly can't say that I've tried that yet!

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  23. Your cheesy pizza looks so delicous, really makes me hungry.
    Please visit my new site and join a little giveaway.

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  24. May I have 2 slices each please. Actually 3 slices on the Sopressata & Jamon Serrano Pizza and the Chicago-Style Deep Dish Pizza. They all look delicious. I'm impressed that you made your own pizza dough.

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  25. Woah. I'm so hungry now!

    Have you ever tried high-gluten flour (such as the one by KA Flour)? It's even higher in gluten than bread flour and works wonders on pizza dough. :)

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  26. Look at all these delicious pizzas! My favorite is the first: sopressatta on pizza = love. Congrats on the sweet corn and blue crab story!

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  27. Well done on the reposts of your story. Deserving indeed.

    That deep dish looks insanely delicious! I'm a HUGE fan of pizza. I think it is quite possibly the perfect food: bread, sauce, cheese and toppings. There is nothing left out.

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  28. oh wow! these look amazing! i love how dark the cheese is! I'm never patient enough to leave it in the oven for long enough to let it go a dark golden colour. Yum!

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  29. I simply love homemade pizzas because we can put anything we want on it and a lot more than the pizza stores you buy it from. Especially the CHEESE! yumms.

    Have a lovely day!!
    Jen @ www.passion4food.ca

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  30. wow You have definitely become an expert in making the pizza! I would love to start with the veggie white pizza!

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  31. I could eat this for breakfast looks fantastic!

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  32. OMGosh! Incred-EEEE-ble! Amazing pizzas. YJM. I grill mine in the summer. Love the thin crust.

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  33. I'm glad you finally got around to posting your pizza recipe, love the white truffle oil! Great job with the white veggie pizza which features some unique ingredients and congrats on your series of articles:-)

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  34. WHO doesn'nt like pizza? The versatility alone is enough to like it. Great photos.

    Carmen

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  35. Pizza is my weakness! Even though we are eating really low carb these days our treat is one homemade pizza per week. I love the wine in you crust, I will try incorporating that into my almond flour crust. I love your sorpressata pizza, great choice of cheeses :)

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  36. You've only been posting since March? Whoa! You are a blogging natural. Thank you for posting on pizza - a personal favorite too! I love to explore the regional differences!

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  37. these look absolutely amazing! i want i want i want!!!! yummy!

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  38. Oh man, that soprasatta and serrano pizza is calling my name! If I ever get my hands on some truffle oil, I'll definitely try it in my crust.

    Pizza is my husband's favorite (except for maybe a big juicy porterhouse). I did a pizza post not long ago (mostly highlighting some tip for a perfect crust). It was one of my more popular posts.

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  39. I love cheese!!! I think I found the pizza I like

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