if you're there, lovely reader, welcome to my shiny new blog. here is where i'll document my adventures and (let's face it) mishaps in the kitchen, and life in general.
well, that's that. and now...pizza.
jon and i made pizza yesterday. two delicious pizzas, to be exact.
it was the kind of meal that induces food comas (and did, in the case of one unnamed individual).
jon made olive oil dough from the life-changing artisan bread in 5 minutes a day and it came out perfect, crispy and chewy.
olive oil dough
adapted from artisan bread in 5 minutes a day
1-1/2 cups lukewarm water
3/4 tbsp. granulated yeast
3/4 tbsp. kosher salt
1/2 tbsp. sugar
2 tbsp. extra virgin olive oil
3-1/4 cups unbleached all-purpose flour
mix the yeast, salt, sugar and olive oil with the water in a large bowl. use a spoon to stir in the flour until no dry spots remain. cover and let rest at room temperature about 2 hours. shape and bake immediately, or refrigerate in a lidded container for up to 12 days.
to make pizza, shape dough into two 1/8-inch-thick rounds. top with desired toppings and bake at 500 degrees F about 10 minutes.