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!