Last week I got a surprise in the mail. It was a plaque from my Alcatraz Swim in June. I came in first place for my age group! Never mind how old I am. First place!!!!! I had no idea. A perfect excuse for a pizza party, wouldn’t you agree? Our San Marzano tomatoes are perfectly ripe in our garden, another good reason for a pizza party. I could find a million reasons, I’ll just stop here.
First things first. Gotta make the dough. The ingredients are always the same for any pizza dough recipe, just a few tweaks here and there. It’s more of a touchy feely thing. You can’t have the dough too dry otherwise it’s difficult to work with, it should be a little tacky to the touch. It’s also always better to let the dough do it’s thing overnight in the refrigrator.
- 3 cups unbleached all purpose flour
- 1 teaspoon salt
- 1 package of active dry yeast
- 1 cup water, between 100 and 110 degrees
- 1 teaspoon honey
- 1 tablespoon olive oil
Combine flour and salt in the bowl of a stand mixer. Add honey and yeast to the water and let it sit for 5 minutes. The yeast should start to bubble. If it doesn’t, start over with a new package of yeast.
Add olive oil to the yeast mixture and slowly add to the flour mixture, run the mixer on low using the dough hook. Mix for 4 minutes. The flour and yeast mixture should be well combined, and the dough should be a little tacky to the touch. If it isn’t, add a little more water, 1 tablespoon at a time. Let the dough rest for 5 minutes. Continue to mix after the dough has rested for an additional 2 minutes.
Turn the dough out onto a floured surface and shape into a ball. Place the dough in a bowl, drizzle with olive oil, and cover with a damp kitchen towel. Place in a draft free area. The dough can be refrigerated overnight at this point. If using the same day, do not refrigerate and let the dough rise until it has doubled in size, about 30 minutes. Punch the dough down, gather into a ball, and either refrigerate at this point or cut into 4 equal parts. Shape each piece into a ball.
Time for Pizza!
This is Chik’s pizza, he was the first to make his. He added burrata cheese, I can see it oozing on the lower right corner. He also added a mixture of porcini and crimini mushrooms sauteed in butter, asiago cheese and ricotta, all topped off with arugula. Not bad, Chik!
Murphy made his next. He’s adding some proscuitto, and there’s the burrata cheese!
It’s a beauty Murphy!
Up close and personal look at Murphy’s glorious pie.
This one has to be Sunshine’s pizza, it’s the snow flurry of parmigiano reggiano that’s the tip off.
Yep, that’s Sunshine’s. See the snow flurry??
Carrie put shrimp, cheese, basil, tomatoes and a splash of balsamic vinegar on her pizza. How did I not get a bite of your pizza, Carrie? I feel cheated.
This one’s mine. I added the fig jam I made earlier, asiago, mozzarella, gorgonzola, prosciutto di parma, parmagio reggiano, and topped with arugula.
Oh yeah, we had some wine. Look familiar?
Carrie and Paige! Carrie is so cute, but Paige…that pose isn’t very lady like.
One last pizza. We had to make one traditional margarita, well close anyway. San Marzano tomatoes, mozzarella, ricotta and basil. Not a bad night.