Fear Not the Pizza Dough

I married a New Yorker and for 26 years I’ve been listening to his claims that one can only get good pizza in New York City. And I will say, there is some truth to that statement. I personally vote for the pizza at Mack & Manco on the boardwalk in Ocean City, New Jersey. Whenever I go back to the Jersey shore, I make it a point to make a pit stop there and indulge my need for cheese and dough. Nothing is quite as nostalgic as salt air and fresh, hot, tomatoey pizza. So, in my mind pizza dough was something mere mortals like myself could never recreate. Would I be brazen enough to attempt such a feat. I think so. I’ve done everything else with dough, why not pizza.  I’m here to tell you that pizza is now a permanent feature in my repertoire.

I’ve had the pizza at several of Wolfgang Puck’s restaurants, and I love it. Especially the dough. So, when I decided to try my hand at making homemade pizza I went to one of his recipes. It’s really very easy to make, if you make it with love. There’s somewhat of a time commitment with the two risings, but you can bake some off now, and wrap the rest up to bake off the next day. The truth is, I like my homemade pizza so much, I never order delivery pizza anymore.

My kids like their pizza with marinara sauce on it, but I like to brush my dough with a mixture of olive oil, minced garlic and red pepper flakes because it let’s the other ingredients you place on it shine through.  This particular pizza uses pancetta (an Italian bacon, and what’s not good with bacon on it), Fontina, Parmesan and mozzarella cheeses, and sliced Shitake and Baby Bella mushrooms. It’s really a very tasty combination.

My suggestion to anyone deciding to make their own pizza at home is to purchase a pizza stone if you don’t already have one. It makes an absolute difference in the final product. The pizza stone makes the crust incredibly crispy and there is your key to a successful pizza. You can pick one up at Target starting at about $15.00 or any cooking supply store. In the recipe below I say you can use a cookie sheet with parchment, but if you have a pizza stone then that’s what you should use.

Pizza Dough

From Wolfgang Puck, “Pizza, Pasta & More”

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8 thoughts on “Fear Not the Pizza Dough

  1. Hi Sheryl,
    Can we get Neil’s input on the pizza?
    If it taste as good as it looks, WINNER! LOL
    Such creativity in your writing. Always looking forward to seeing a new recipe.

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