My little pizzaiola
Pepperoni, olives and lots of gooey soy cheese!
Pizza is the perfect food in our multi-allergic home because it can be easily individualized to suit everyone. The Daring Bakers, hosted by Rosa of Rosa’s Yummy Yums, took on the task of the perfect pizza this month, and happily enough, our host chose the recipe from a frequented book on my shelf, Peter Reinhart’s The Breadbaker’s Apprentice. This crust is for Pizza Napoletana , the only crust recipe in the whole book, and is pretty much perfect.
But the author then went on to write American Pie, where he documents his pizza-seeking trek around the world expanding this basic recipe into 13 types of crust with the all proper toppings and options. I think I’ve worked my way through 1/3 of the recipes and love them all! It’s a great feeling to know that the best pizza in the city is coming from my humble little oven!! I’ve easily recouped the book cost by the savings on sub-par take-out pizza!
The recipe, although easy, is quite long, so I’ll let you visit Rosa’s site for the full recipe. I’ve been wanting to do a pizza post with my favorite crust recipes simplified, but I’ll save that for later on a non-DB post day!
Some basic hints to make this work: 1.) Get a big square pizza stone and keep it in your oven, always. I have a $200 electric oven, a true piece of junk, and with the stone I can crank out some great crust. Having the stone in my crummy oven all the time helps regulate the heat for cookies and muffins too. 2.) You can make this work with a wooden cutting board to slide pizza into the stove and a couple metal spatulas to remove the hot pizza from the stove, but getting a proper wood peel for depositing and metal peel for removing makes this much more enjoyable and you will say fewer bad words. 3.) Let your dough rest overnight, period.
For dairy-free cheese, my current favorite is Vegan Gourmet mozzarella. The stuff actually melts and doesn’t taste too bad. However, the stuff goes punky really quick after opening (we’re talking orange scary mold within 48 of opening!), so I always shred the whole block and freeze what I don’t use.
The grown-ups enjoyed Tomato Pizza with Lemon Zest from the Cheeseboard Collective Cookbook. A bit of Berkley-love right here in the Midwest!0