(You wish you were in my kitchen right now, don’t you?)
I love cooking from scratch. Been perfecting my pizza dough recipe, making pizza once a week. And it’s quick and easy to do. Half an hour tops!
One of my all time favorite pizzas is the Bianca @ Farina in ABQ, NM.
THEY USE TRUFFLE OIL ON IT!!!
Omgomgomgomg, get in my mouth!
So I finally broke down and bought my very own bottle of truffle oil, the cost of one pizza at Farina to make my own version with it. Delish!
The trick really is the dough with pizza though. And I have discovered that yeast really does make it better. And a really HOT oven. And cooking the dough alone before pulling it back out, adding the toppings and then cooking the whole pizza longer.
This version is the best so far…
1 cup unbleached flour
1 cup whole wheat flour
1 pckg dry yeast
1 tsp salt
2 tbsp olive oil
8 oz of COLD water
Various herbs such as celery seed or dried basil to taste
(I rarely use measuring cups or spoons so these are estimates)
Mix all the dry ingredients in a bowl. By hand is how I have always done it but you can use a mixer if you must. Slowly stir in the oil, then the water. Add water only to the consistency you want, the dough shouldn’t be sticky to your hands or the bowl, yet you don’t want it to crumble apart either. You may need more or less than the 8 oz called for. Mix for about five minutes. Leave the dough in the bowl after you have mixed it, to rise, covered by a clean towel for 20 minutes or so. Meanwhile heat your oven to 450 – 500, depending on how crisp you like your crust and cover your pizza pan with olive oil. Set aside. Prepare toppings. Dust your counter with flour to roll out your dough. After toppings are prepared and dough has been rising for twenty, put it on the counter and roll it out to desired thickness. (I like mine thin, so this recipe is geared toward that.) Place dough on your pizza pan and bake for 10 minutes. Remove the pizza from the oven and put ingredients on it. Place back in the oven for 10-15 minutes, until desired color of crust is achieved(keeping in mind that wheat dough will look darker to begin with) and cheese has fully melted.
Toppings for pictured pizza above:
Chopped artichokes (make sure you squeeze the water out!)
Chopped kalamata olives
A few capers for salty goodness
Plenty of chopped basil
Ricotta cheese (again drain the moisture!)
Red pepper flakes!