Confession: I’ve only made pizza at home twice. And it was just okay. The crust was soft, too doughy. But I’ve been thinking about it a lot lately. I love making bread. I love the moment when the yeast begins to bubble in the liquid. I love the feeling that I’m working with something alive. And bread truly is alive; I get a charge out of it every time.
Pizza is also attractive because I know Rosa would love it (duh), and there are a mind-boggling array of toppings one could use based on what’s around. Pizza is sort of a culinary blank slate, like risotto and frittatas, infinitely variable and almost always delicious.
So homemade pizza is definitely in my future, especially after watching the new, long-awaited video from Jill Santopietro on the NY Times website. She demos a bacon, fig, caramelized onion, and gorgonzola pie, prepared in her very small kitchen. It’s not a quick recipe, but man does it look good.
Click here to see the video and stay tuned for pizza!
4 comments:
That recipe sound delicious. Let us know how it turns out. LH
So John and I made the pizza tonight (with a few minor modifications) and it was wonderful! After John got through the idea that it didn't have to look perfect, we enjoyed a crispy, flavorful pizza!! And oh-by-the-way I was the one who posted the risotto with sushi rice!! Oops! It was good anyway. Looking forward to seeing you!
L
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I'm so glad the pizza was good! I'm going to make it this weekend... so much to cook, so little time. xx
We made the second half of the dough...this time I was in charge...it was AWFUL!!!!!!! Okay, it tasted good, but I put warm tomatoes sauce on it and then couldn't get it from the 'prep' area to the pizza stone in the oven. I need more tips on the transfer and how to use warm, wet ingredients....
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