Serious Pizza

By borges, Section The Kitchen
Posted on Wed Jan 03, 2007 at 11:59:18 AM CST

I am pretty serious about the pizza I eat, but the Italians have taken pizza regulation to new heights--see this BBC article. "The regulations are designed to protect and promote the original, traditional Neapolitan pizza."

Well locally we have some good pizza. The Driftless_Cafe springs to mind, and in some grocery stores there is the frozen One_Sun_Bakery pizza. I still have to taste test the frozen pizza, but it looks like the best ingredients and care is taken in its preparation.

I make pizza from scratch. Look to the full story for the recipes for thin or thick crust...the toppings are up to you.

Thin Crust:

One and a quarter cups of tepid water in a bowl

Add T yeast and half t salt and stir to dissolve

Add 1 T olive oil, 1-2 cups flour, quarter cup cornmeal

Beat together for 5-10 minutes (I use a KitchenAid with a paddle)

Change to dough hook and add flour to over 3 cups. Knead for another few minutes until dough is smooth.

Allow to rise for about an hour. Divide into two parts and roll out to fit your pizza pan (Wilton Pizza Pan is very nice, but I also use a cookie sheet.)

To cook: Add your toppings, preheat oven to 450 and bake 10-15 minutes.

Thick Crust:

4t yeast, in 2 cups tepid water, dissolve.
Add half cup salad oil, 4T olive oil, half cup cornmeal and 3 cups flour. Beat for 10 minutes (KitchenAid again if you have one)
Change to dough hook (or knead in by hand) 2 and a half more cups flour.

Allow to rise until double, punch down and let rise again, then you can make the pizza.

Press the dough into oiled cake pans. Run the crust up the side of the pan then add toppings.

The order of topping the crust is different for deep dish. Start with sliced Mozzarella cheese, then add veggies or meat, then top with crushed tomato, basil or other spices you like, and finish with grated Parmesan cheese and a drizzle of olive oil.

475 degree oven for 35 to 40 minutes.

These recipes developed by Jeff Smith in consultation with Pizzaria Uno chef (Chicago) and the thin crust to be close to Brandi pizza house in Naples--serious pizza indeed.