Oh the Places for Dough
Guess what, not everyone knows that you need good quality pizza dough to make good pizza. I am talking about pizza at home. The realization came when a friend of mine was entertaining some adults and kids with homemade pizzas. They chopped fresh mushrooms, peppers, and onions, grilled some sausage and shredded the mozzarella. I watched while this was happening and was quite pleased at the idea of eating fresh homemade pizzas. Then, in an instant, all hope was dashed. From the pantry came the pre-made cardboard pizza crust. Needless to say, the pizza was all right --- but not nearly as good as pizza made at home using fresh dough.
OK -- here's what you should know about me. I am a snobbish in the following categories: coffee, wine, cigars, and now, after professing my disdain for ready-made pizza shells, you know that I am a pizza snob.
Here's my three-step remedy for the ready-made pizza shell habit:
Step One:
Throw out your cardboard crusts and head for the closest Portland Pie. This jewel of a pizza restaurant has three locations: Portland on Middle St., So Po on Main St., and in Westbrook, also on Main St. Walk into any of these locations and complete your cardboard crust liberation by demanding your right to freshly made pizza dough. Portland Pie sells dough balls in large and small. A large costs two bucks and a small is just a buck fifty. Their dough recipes are beer, garlic, wheat and original (it has specks of basil). I love them all, but the beer is the favorite at my house.
Step Two:
Return home and start baking -- using raw dough is easy. Preheat your oven to 450. Use the same baking pan you use for your pre-made crusts. Flatten out the dough with a rolling pin or use your hands to flatten it. Add the sauce and other delicious toppings. Pop it into the oven. Within minutes you will smell the difference that fresh dough makes. Then ten minutes later, you will taste the difference.
Step Three:
Fight the desire to return to the pre-made pizza shell hapit by keeping it fun and constantly refining your pizza making style. An easy first option is to add a pizza stone and paddle to your kitchen. Another good move is to visit Miccuci's on India St once in a while, to stock your pantry. And don't forget the cheese -- oh the luscious cheese. Ask the great folks there for help choosing alternates to mozzarella.
A Doughy Side Note:
I recently made another dough discovery worth mentioning. I found fresh pasta at Whole Foods Market in Portland. Amazing quality stuff. I purchased the Fresh Lasagna Sheets. That night at home we made the most delicious lasagna I have ever eaten. Layers of this fresh dough, fresh mozzarella, pesto, sweet Italian sausage and artichokes. It makes my mouth water to even think about it.
Anyway, using fresh dough is quick and easy, and it's, well, fresh. The number one reason to use fresh dough is the flavor. Pizzas and pastas made with fresh dough simply taste better.
Cheers!
(If you have your place for fresh dough, I invite you to tell me about it. I would love to broaden my doughy horizon.)
Comments
Making your own dough is just about the easiest baking you can do in your kitchen. Not to mention it takes a total of 10 minutes of hands on time to put it together. The rest of the time you just wait.
Pizza Dough:
1 1/3 c. water (80-90 degrees, warm to the touch)
2 1/4 tsp. yeast
1 tsp sugar/honey
1 tsp salt
1 tbl sp olive oil
3 3/4 cups flour.
Put the warm water in a large glass bowl, add the yeast and sugar and wait 5 minutes. If the yeast is still active it will begin to foam. Add all the other ingredients, reserving out 1/4 cup of the flour. Mix. Knead until smooth, adding in the reserved flour if it's sticky. Put a splash more oil in the bowl and put your dough ball back in it, flipping it over once so that it's coated with oil. Cover with a wet towel or plastic wrap. That's it. You're done.
Probably much faster and way more economical (not to mention saving on gas) than driving to some store, also you get the benefit of controling the quality of the flour and other ingredients.
If you must buy dough, I'd like to suggest Rosemont Market, on Brighton Ave and in Yarmouth. They make fresh white and whole wheat dough. Plus you can get all of your locally grown vegetables and local cheeses to top your pie.
You really should give dough making a try. Also, if you make it in the morning you can put it (well covered) in the fridge to rise. It will take all day but the results will be worth it as the flavor will be better.
Store any extra in a zip-top bag in the fridge for the next couple of days to use whenever you are ready.
Posted by emilySeptember 10, 2007 05:45 PM
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Homemade Pizza Dough- Yes, mine is all fresh, made from scratch. I have made it over and over again to get good at it. I make it every Friday night for the kids who visit. I buy yeast and follow the Dough directions in the Betty Crocker cookbook which is listed under Pizza. I make a double batch, enough for 2 pizzas and then break into 2 halves. I put each half into a greased bowl, usually a glass bowl, big enough so the dough will rise. Sometimes I stretch a piece of Saran Wrap over the bowl but usually I use a warm damp clean towel , even a warm paper towel ,and place in a warm spot. It rises in about 45 minutes or a little longer. Afterwards to make it easy to handle, I usually put a small amout of oil on the pan and spread it all over the pan with my hands. Then my hands are still a bit greasy. I then pick up the dough and keep a small bowl of flour beside me. I stretch the dough a little, being careful not too stretch too much which leaves holes in the dough. It will have an elasticity to it. When it is maybe 8 inches at its widest area, I throw it onto the pan , or a pizza stone, and proceed to stretch it with a light touch as the dough should not be handled too much. I give the dough a good dusting with flour to help handle it easier and it spreads better in the pan. After it has filled the pan, I use plain old tomato sauce(inexpensive.... then add all my spices to the sauce(red crushed pepper, garlic salt or powder or garlic, onion powder, oregano, parmesan cheese. Then I layer with mozzarella cheese cover with all the meats the kids love on the pizza: ham, pepperoni,hot sausage(which I precook and drain) and bacon. Of course I prefer all the veggies... anyway you slice it, there is nothing like fresh dough.
Posted by suzanSeptember 9, 2007 09:00 PM