Friday, February 5, 2010
Recipe: pizza dough and various variations
Page: HTCE 178, HTCEV p.724
I only use Bittman's pizza dough recipe now and make it often. It's easy to work with if you're not in a hurry. When he says "let it rest," then you should do just that. It will make two good-sized thin crust pizzas for me easily.
We top it with all kinds of things. We've left it bare and grilled it. We've gone the basil/fresh tomatoes/slivered garlic route and loved it. (Actually I served this an appetizer/accompaniment to his quiche for a ladies' lunch that Bridgette was at--she'll agree: you can't stop eating it!) We haven't had a variation or a pizza yet we DIDN'T like from this book. I'd like to try the Alsatian version that's loaded with bacon and onions. MMMM
A note: if making this by hand, it helps to warm up the water and add the oil and water together. I've made this by hand and with the food processor; it's easier with the food processor, but very doable by hand, too.
So, pizza dough: *****