Some are curious to know how my weekend pizza making went - my pizza kicked ass!
I started by making whole wheat dough which I learned is really only partially whole wheat. Every wheat dough recipe I found contains white flour as well as wheat flour. The recipe I chose had a higher ratio of wheat flour (2 cups) than white flour (1 1/2 cups) which was the best compromise I could find. Making the dough was simple enough, but you need to be prepared to spend a couple of hours proofing the dough and also, be prepared for a mess on your floors and counters.
Once the dough was ready, I found achieving a circular pie to be problematic. Part of the problem was my lack of experience working with dough. I kept rolling and rolling until I was left with a paper thin dough that broke apart when I tried to pick it up. Eventually I learned to stop rolling before the dough got too thin and also realized that there was no shame in making rectangular pies so - problem solved.
Topping my vaguely rectangular shaped pizzas was a homemade sauce that I made with tomato sauce, tomato paste, fresh garlic, fresh rosemary, salt, pepper, and oregano. For toppings I stayed pretty traditional: mozzarella, pepperoni, mushrooms, basil, and some grated parmesean cheese for an extra kick. Through trial and error I learned that it's best to add fresh herbs when the pie is already at least half cooked to prevent them from burning. With a little more trial and error (using the leftover dough and sauce that I froze), I think Big D's Mostly Wheat Pizza Shack will be in business.
The big surprise is that my first run at this produced pizza that was easily better than some of the pizzeria slices I've had. It wasn't that hard which makes you wonder how the crappy slice places survive.
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4 comments:
I'd recommend picking up a pizza peel - it makes getting the pie into the oven a lot easier. Plus, you feel pretty cool when you get the whole shimmy and shake down pat. Of course, if you do buy one, make sure to apply enough flour before rolling out your dough otherwise your oblong (I can seem to make a round pie, either) layer of dough won't be going anywhere and you'll be back to square one.
It seems that almost all NYC area slices suck nowadays with a few exceptions. My guess is that they all HAVE to buy their ingredients outfits controlled by guys with nicknames like "Fingers" or "Fish Lips", which might be a reason why they're so bad.
For an exception to my suspicion and the best slice of pizza in NYC bar none (in my opinion) head over to Di Fara on 14th Street in Avenue J in Midwood, Brooklyn. Be warned though, you're going to have to stand and wait for about an hour so I'd recommend setting aside at least that much time. It's kind of like ordering from the Soup Nazi - there are certain rules, best practices, etc. - except that this guy is a lot nicer.
yes, I would like to order a large pie...i want mushrooms, pepperoni, sausage, peppers, olives and onions on it. you can deliver that 131 N. Michigan Avenue, suite 131. thanks.
Hey TraB, I've been looking for a peel. I haven't seen one yet (not at Target anyway). I've had DiFaras though I didn't wait in line for it. I liked it but need to have it again to see if I agree on its supremacy.
As for your order Rob, that'll be $295. Plus tax and tip. You can pay by Paypal.
I don't suppose you have a lot of time to shop for a peel, but if buying online isn't an option because no one's ever home to receive it, take a look in the restaurant supply stores in the Bowery/Lower East Side if you can. I got mine there for less than $15. If your landlord is around to receive a delivery, there are many online merchants who sell them.
What time did you go to Di Fara's to avoid a line? 10am? I've never been there and gotten served right away. Then again, I've always ordered a pie. Sorry to hear that you're on the fence about its dominance - reminds me of the discussion about recommending books.
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