Perfect Pie
This picture is the perfect pie. The dough’s construction didn’t rely on a recipe, and was made with a stand mixer. I oscillated between adding flour and water till the consistency was right, and then topped my perfect pie with provolone mozzarella spinach and roasted garlic. I think I finished it with parm and some Spanish olive oil I’d received as a gift. I made it in the Summer of 2005; and then I never made it again.
It wasn’t for lack of effort. I was so smitten with that pie I went on a pizza rampage, turning them out two at a time every week or so. I made them at my condo in the Heights, and I made them at my Mother’s. I made them every time the question “what should we eat?” was asked. Most of those pies were great if not inconsistent, but try as I might I never replicated the original white pizza that was so good I still think about it 4 years later.
Eventually I decided that I, the humble Pizzailolo was due for a lesson. So after googling a bit I stumbled upon a great video demonstration you can still find here. I like that this recipe is simple and uses weights for measures, making for a consistent product every time. The measures stuck in my head and I’ve never looked back. Over the years I’ve made subtle changes; upping the yeast to get a quicker rise, and taking advantage of my ovens’ warming function. But otherwise the dough remains unchanged.
I use it for pizzas mostly, but its good enough for the occasional calzone. I’ll also dimple a round and top it with olives, onions and rosemary for a faux foccacia. Sure it’s not true focaccia, but any time you make fresh baked bread for guests you know they’ll be impressed.
Makes two 12-inch pizzas, 4 calzones, or 2 focaccia breads
Ingredients:
- 10 ounces tepid water (105 degrees)
- 2 1/4 teaspoons (1/4-ounce packet) active dry instant yeast
- 1 pound flour
- 1 heaping teaspoon salt
- 1 Tablespoon Olive Oil, plus more for greasing the proofing bowl
Directions:
Whisk together the water and yeast in a liquid measuring cup; let sit 5 minutes, until the mixture is frothy.
Combine the flour, salt to taste and 1 tablespoon of the oil in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture; beat on low speed just until a ball of dough forms that pulls away from the sides of the bowl.
Lightly flour a work surface. Place the dough on it and knead for 10 minutes; the dough should become smooth and elastic.
Use just enough of the oil to coat the inside of a large bowl. Transfer the dough to the bowl and cover with plastic wrap. Leave in a warm location to rise for about 1 hour or until doubled in bulk.
Lightly flour a large baking sheet.
Punch down the dough, then lightly knead it for a few minutes before dividing into portions. Place them spaced well apart on the baking sheet and cover with plastic wrap. Let rise for 1 hour.
For those without a scale (shame on you)
- 1 1/4 cups tepid water (105 degrees)
- 2 1/4 teaspoons (1/4-ounce packet) active dry instant yeast
- 3 3/4 cups flour, plus more for the work surfaces
- 1 1/2 to 2 teaspoons salt
- 1 tablespoon olive oil, plus more for greasing the proofing bowl
