Recipe modified by You Want Me to Cook? on February 6, 2011.
For a
commentary-free and printer-friendly version of it, please click here.
Recipe originally published
by Cooking Light daily e-zine on Thursday, March 5, 2009.
I’ve
always loved pizza. My mother used to
make her own pizza dough and pizza sauce from scratch. She had special bricks and pans that she used
to cook them. In fact, we had this large
antique oven in the basement just for cooking pizzas (it may still be there for
all I know). Sad to say, I was only ever
in charge of stirring the sauce and chopping some of the toppings. To this day, I still have no idea how she
makes her pizza dough.
This
recipe was one of those dishes that sounded absolutely delicious, but every
time I read through the ingredient listing and directions, I would say, “yum,
but not this week… too much going on.”
After having dinner with my uncle and aunt who made us the most
delicious pizza with their own homemade pizza dough, I was inspired. I pulled this out and decided this would be
my pièce de résistance of our Super Bowl Sunday meal.
Besides, if I was going to put a lot of effort into a dish, why not do
it for guests? I did have the phone
number of our favorite pizza joint out, just in case.
By the way, it is a three-smoke-alarm recipe. Yeah, I needed to ventilate the kitchen when
I was done.
My finished product:
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Picture published with recipe:
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My pizza didn’t seem to be as
piled high with “stuff”. My crust
definitely looks crispier and more golden – a trait that is a requirement for my
pizza. Overall, I wouldn’t turn away
either pizza, and I was eager to try it.
Assessment:
for more details about what my
ratings mean, go to Gretchen’s Rating System
Mess: YIKES –
kneading dough is always a sticky mess.
There’s just no way getting around it.
Don’t let that deter you though… there isn’t anything better than
homemade dough/bread. Trust me. I also had the distinct pleasure of having to
chisel off burnt onions from the bottom of my Dutch oven. That actually was (a) worse than the mess
made by kneading the dough and (b) totally not the fault of the recipe, but the
chef (me).
Start-to-Finish Time: WELL OVER THREE HOURS – Remember, most of this
is letting the dough rise, but you’re still going to have to plan for it. I also recommend giving this a trial run
before attempting to make it for a party.
I was frazzled trying to get it out by half-time.
Prep Work: SLIGHT
BLOOD LOSS – Just slicing (not even chopping) onions, but be
prepared to cry – A LOT.
Ease of Recipe: MORE THAN I BARGAINED FOR – I can’t really
blame everything on the recipe. I was
focused on several things – including entertaining – while I was cooking and
unfortunately, my inattentiveness meant burning a little bit of food. Also, I didn’t have optimum conditions for my
dough rising, which took me a while to figure out, along with a couple extra
hours.
Overall: SORRY HONEY, NO LEFTOVERS – All the work was
worth it. It. Was. Delicious. I would most certainly make it again and hide
the leftovers from my husband.
Recipe Information:
Time estimates are from
the original publisher of the recipe, not the length of time it took me to
create it. Look for my comments
below. Nutritional Information is based
on original recipe. Any changes I make
to reduce the caloric, fat, cholesterol or sodium content are not reflected in
the Nutritional Information.
Total Time: 1 hour 45 minutes
Servings: 8
Nutritional Information (2 slices)
- Calories 238
- Total Fat 7.3g (Saturated Fat 2.7g)
- Cholesterol 16mg
- Sodium 300mg
- Total Carbohydrate 34.8g
- Fiber 3.1g
- Protein 8.6g
- Iron: 2mg
- Calcium: 87mg
The recipes really didn’t have
any time estimates on them, so I added up the working times of the recipe and
added in some extra time for prep and active work. Here’s how the time broke down when I made
the pizza:
- Prep: 10 minutes
- Mixing dough: 30 minutes
- First Rise: 60 minutes
- Second Rise: 80 minutes (during which I made the onions and pancetta)
- Assembling Pizza: 15 minutes
- Baking Pizza: 13 minutes
- Total Time: 3 hours 28 minute
The pieces aren’t that big, but
if you’re eating the pizza with something else – I made this fried salami salad
with breaded cheese – you’ll definitely have enough food for 8 people. The nutritional information is pretty decent,
but I got this recipe from cooking light, so I’d hope it would be. I didn’t monkey with any of the ingredients.
Ingredients:
Changes denoted by red text
Pizza Dough:
1 teaspoon sugar
1 teaspoon dry yeast (about ½
package)
¾ cup warm water (105°F to 115°F)
2¼ cups all-purpose flour
1½ teaspoons olive oil
½ teaspoon salt
Cooking spray
Pizza Toppings:
1 teaspoon olive oil
1½ ounces pancetta (Italian-style
bacon), chopped
8 cups sliced onion (about 3
large)
1 tablespoon chopped fresh thyme
½ teaspoon salt
½ teaspoon white pepper
1 tablespoon olive oil, divided
¾ cup (3 ounces) shredded fontina
cheese, divided
Thyme sprigs (optional)
Cracked black pepper (optional)
Ingredient Notes:
Warm Water – I didn’t have to heat my water to get it to 105°F to 115°F. I had my tap around medium heat and used my
meat thermometer, of all things, to test the heat. Once I found a setting that was in the range –
I tried to stay on the high end in case it cooled down quickly – I filled my
glass measuring cup and was ready to go.
Olive Oil – this particular
case has two different uses for the olive oil.
It is part of the pizza dough and also brushed on the dough to help it
brown. I used my less expensive oil for
it and it still tasted delicious.
Pancetta – you can find pancetta (pronounced pan-SHEH-tuh) in the deli
department in the same area as the “fancy” cheese and meats. You can substitute prosciutto (in the same
place) or bacon if you can’t find it.
The stores where I shop sometimes don’t have it on hand and I don’t
always feel like waiting at the deli counter to have them cut it.
Thyme – I was going to use fresh herbs for this dish, but I couldn’t
find fresh thyme. I ended up using dried
in its place and it still tasted great.
White Pepper – black pepper has a little more flavor, but
both can be used interchangeably.
According to Cook’s Thesaurus many cooks use white pepper to avoid “black
specks” in their dishes. I honestly have
no idea why Cooking Light selected white instead of black pepper, but I had it
on hand, so I used it.
Fontina – I had to really search for fontina (pronounced fon-TEE-nuh) cheese. It was with the fine meat and cheese in the
deli department and I had to dig around in the cheese section. It should be with the semi-firm cheese. It melts well and is mild. You can substitute provolone if you can’t
find it.
Thyme Sprigs & Cracked Black Pepper – these were optional and I didn’t use them.
Equipment Needed:
Pizza Dough:
Thermometer - temperature of
water
(2) Large bowls
Spoon - mixing
Spoon - dry ingredients
Knife with straight side
(leveling)
Plastic Wrap
Towel
Pizza Toppings:
Cutting Board
Sharp Knife
Dutch Oven / Large Skillet
Large Spoon
Rolling Pin
Large Baking Sheet
Small Bowl
Pastry Brush
Pizza Cutter
Equipment Notes:
Thermometer – I am fortunate to have a meat thermometer that is digital and
can even register the temperature of the room – it is that sensitive. I used it to make sure I had the right
temperature of water for the yeast.
Dutch Oven / Large Skillet – the original recipe stated to use a large
skillet, but 3 large onions is A LOT to put in my largest skillet. If you don’t have a skillet that is large and
deep, use your Dutch oven.
Large Baking Sheet – make sure the baking sheet is at least 9x9
since that will be the size of the pizza.
I baked mine in two batches so I didn’t have to try to find one that
would fit both.
Directions:
Ordinarily, I have you prep all
your ingredients prior to beginning the recipe, but since there is a lot of
resting time with the dough, I changed things around a little. The prep work will be noted in the recipe.
(1) Get
out the ingredients for the dough and measure the sugar and yeast.
This is imperative since you are
going to mix the yeast and sugar in hot water that can cool down quickly. You want to get the water you need and be
able to immediately add these ingredients.
(2) Using the thermometer, get the ¾ cup of water between 105°F
and 115°F.
(3) Prepare the pizza dough:
(a) Dissolve sugar and yeast in ¾ cup
water in a large bowl; let stand 5 minutes.
(b) While the yeast is activating, lightly spoon flour into dry
measuring cups, and level with a knife.
How you measure your
flour can make or break a recipe. The
reason why they suggest to spoon and level the flour is to make sure you don’t
pack the flour into the measuring cup as you would if you were scooping out the
flour with your measuring cup. You’ll
get the least amount of flour into the measuring cup with the spoon and level
method than you would any other way.
(c) Stir oil and salt into yeast
mixture and then
2 cups flour to form a soft dough.
(d) Turn dough out onto a lightly
floured surface, and knead until smooth and elastic (about 5 minutes).
I know it goes without
saying, but make sure you wash your hands and make sure the area you are going
to knead the dough is CLEAN. You’re
going to be mixing the dough with your hands and pushing it into the counter,
so anything on either of those things is going to be kneaded into the dough
along with the flour. And make sure you
don’t wear any jewelry – you’ll be picking dough out of your rings for weeks.
Make sure you have the
first tablespoon of flour (see next step) ready because you will have VERY
sticky hands. You’re not going to want
to touch your tablespoon measure or put your hand in the flour. Don’t worry; it will clean off as you knead
the dough.
(e) Add enough of remaining flour, 1
tablespoon at a time (4 tablespoons = remaining ¼ cup), to prevent the
dough from sticking.
(f) Place dough in large bowl coated
with cooking spray, turning dough to coat top.
When I put the dough in
the bowl, it sizzled. A quick Google
search revealed nothing about why this would happen. Just know that it doesn’t hurt the dough.
(g) Cover dough, and let rise in a
warm place (85°F), free from drafts, 40 minutes or until doubled in bulk.
This step made me
laugh. It’s the dead of winter in the Midwest
during the tail end of snowpocalypse (after the snow falls and then it gets
brutally cold so all the snow freezes into ice on the roads – fun times). It is only 67°F in my house! My trick was to use my oven’s “warm”
setting. I turned it on and put the
covered bowl in front of the vent on the top of the stove. Worked like a charm – just make sure you don’t
get the bowl too hot!
(h) Punch dough down. Cover and let
rise 40 minutes or until doubled in bulk.
(4) While the dough is rising the second time, prep your
ingredients and put them in the refrigerator until the dough is almost ready.
(5) As it gets near the end of the rising
time, prepare the pizza topping:
(a) Heat 1 teaspoon olive oil in a
large nonstick skillet over medium-high heat; add pancetta, and sauté for 2
minutes.
And this marks the
first time my smoke detector went off. I’m
not sure if the olive oil got too hot or the pancetta cooked too quickly, but I
was actually shocked when the smoke alarm started to blare.
(b) Add onions, thyme, salt, and
white pepper; cook 15 to 25 minutes or until onions are browned,
stirring frequently.
The original recipe
stated 25 minutes of cooking time, but I only went around the 10-15 minute mark. It may have been because I had the heat too
high. Whatever the case, WATCH IT CLOSELY! And you guessed it, this set off the smoke
detector as well, and the burnt mess on the bottom of the pot was a pain in the
rump to clean. I literally gained
muscles, I had to scrub the pot so hard.
(6) When
the dough is complete, preheat
oven to 475°F.
(7) Assemble and cook the pizzas:
(a) Divide dough into 2 equal
portions; roll each portion into a 9-inch circle on a lightly floured surface.
Before you start
rolling, punch and stretch the dough into a circle to help keep it round.
(b) Place dough circles on a large
baking sheet coated with cooking spray.
(c) Brush each prepared pizza crust
with 1½ teaspoons oil; top each with half of onion mixture.
(d) Sprinkle half of cheese over each
pizza.
(e) Bake at 475°F for 9 to 13 minutes
or until crusts are crisp.
The recipe said 9
minutes, but it took me 13 minutes to get the crust crisp the way I like
it. This also marked the third time that
my smoke detector went off. This time it
was from the cooking spray burning on the pan where there was no pizza.
(8) Cut each pizza into 8 wedges.
(9) Garnish with thyme sprigs and sprinkle with
black pepper, if desired.
So let’s cover the disasters that
occurred:
- I had a difficult getting the dough to rise
- I ended up with a smoke filled kitchen not once, not twice, but three times
- I had a horrible burnt mess on the bottom of the pan I cooked the onions.
But it was all worth it. The sticky dough, the smoke detector, the
frustration of wishing it was the middle of summer to help my dough rise… all
of it. My advice is to try this when you
don’t have company waiting to eat. It
will probably make it much less stressful for you.
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