don’t even say it! it absolutely is too a pie!!! where i come from (just outside of new york city), they are referred to as pies; large pie, small pie, what ever size or toppings are added, it is a pie. okay, i will admit it is a little bit of a stretch, but then again, is it? it starts out with a crust and in the fashion of a free form, out of the pan pie, it gets a topping of what ever you choose. after baking, it is cut into wedges, just like a pie…
for the teenager, just tomato sauce and cheese
for the husband, exotic wild picked mushrooms, onions and cheese with a little bit of white sauce and a drizzle of truffle oil.
for myself, a trip out to the garden for some spinach, onions and a few mushrooms (the regular button kind) with a little white sauce and cheese. okay, so it has been very hectic-it’s graduation week, the family is coming. i had an opportunity to help a friend with her cookbook and now i am trying to get caught up. besides we were hungry…
no knead dough crust-this is another of jim lahey’s recipes adapted from the recipe posted on the tasting table. makes 4 (8-10) pizzas each serving one person.
3 cups all purpose or bread flour ( i used 3/4 cup whole wheat flour and the remainder was bread flour
1/4 teaspoon yeast
1 1/2 teaspoon salt
1 1/2 cups water
desired sauces, cheeses and toppings: takes about 1/4 cup sauce per pizza, 1/2-1 cup cheese and up to 1 cup of toppings.
combine all ingredients in a bowl and allow it to sit for 12-24 hours. mine sat for about 18 hours. at this time, scrape the dough out onto a lightly floured board and fold the ends in to the middle a few time. make a smooth ball of dough and cut it into 4 even pieces. flour them and let them rest under a towel for 2 hours. heat the oven with a pizza stone in it (for the best results) to 500, this will take about 20 minutes. carefully shape one ball of dough into a 8-10 inch circle. place the crust on a floured peel and add the desired toppings. quickly slide the pizza onto the hot stone and bake until golden and bubbly-about 10-15 minutes. shape each dough ball individually and just before it is to be placed in the oven. it is hard to move the pizza if it has a chance to relax and stick to the peel.
with any luck, i will get the pie for last week as well as this week up soon! and as always, bake with me! send me a photo and i will post it here. email@example.com