About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Crescentina - Bolognese Focaccia with Bacon | Main | Pizza with Margherita Topping: Tomatoes, Mozzarella, Basil and Parmesan Cheese »

Basic Pizza Dough

I feel so lucky this week. Since this recipe is the first in the pizza series, all that was required of me was to make the pizza dough according to the directions and then top with whatever I wanted. My first choice was fresh mozzarella, tomato and basil, but that is one of the next recipes in the book, so that I couldn’t do that. I decided to try a recipe from epicurious.com. It is a gorgonzola, proscuitto, fig, and arugula pizza. Yum.

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I have to say that I don’t usually make my own pizza dough, because I have been spoiled by Missouri Bakery. They are an Italian bakery “on the hill” that makes really wonderful baked goods. They also make one of the best pizza doughs that I have ever had. We sell it in our store frozen, and all you have to do is thaw it, roll it out, and then top it. Since my son is addicted to pizza, we make it at least once a week when he is home. I was so excited to finally be able to try my hand at making the dough from scratch. The pizza dough came together really easily. I let it rise for about three hours, divided it into 2 balls and rolled out the dough to make the pizza. I did try the hand tossing method, but I was afraid that I was going to drop it, and I needed both crusts for the night, so I didn’t toss it very high. I finally just used the rolling pin to thin it and then my fingers to form it.

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The final products tasted great. I made a pepperoni pizza for Zach and then the gorgonzola pizza for Michael and me. My dough came out much softer than the Missouri Bakery dough which made for a crust that was crisp, yet tender. The Missouri Bakery dough bakes up to be a thicker crust that is chewier. Both of these crusts are very good and I like having the option of each.

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Comments (5)

Oh my, Beth! That sounds delicious. Will you be putting this on the menu?

I have to admit, I'm completely spoiled by the Missouri Bakery dough I buy from Viviano's. In fact, I cheated on my Tuesday project and bought my dough.

Beth responds-We are toying with the idea of adding pizza, but Michael thought this one was too girly. I liked it though. Can't please him all of the time!

Marcella Hazan:

It's amazing, isn't it, how a humble thing like pizza dough can vary. I have had pizza all over Italy, from Milan to Palermo, and I don't think I have ever had two whose dough was identical. The best was in a town in Ischia called S.Angelo.

I see that Deborah is capable of being every bit as lazy as I am, and she doesn't have my excuse.

mindy:

Beth,

you rock for making the pizza dough!! brave of you to try the tossing method!!

another wonderful post!!!
Brava :)

Beth responds- Thanks, Mindy. Your comments are always so encouraging.

Marcella Hazan:

Beth, my dear, in comparing your pizza with the one Deborah made using Missouri Bakery's dough, yours seems to me to be the the winner, no contest!

Beth responds- Your recipe certainly makes for beautiful, tasty pizzas! I think that Deborah had her grandson helping probably made the difference in the look of the pizza. Of course, I find that all of that love incorporated into it makes it taste great!

John:

Congratulations on the completion of this huge undertaking!

I have tried to make the pizza dough recipe myself before, but somehow the amount of flour that is called for in the list of ingredients is different different from the amount that actually goes into the dough in the instructions.
I think the editor must have overlooked something there. How much flour do you use for the dough?

John

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This page contains a single entry from the blog posted on May 22, 2011 8:00 AM.

The previous post in this blog was Crescentina - Bolognese Focaccia with Bacon.

The next post in this blog is Pizza with Margherita Topping: Tomatoes, Mozzarella, Basil and Parmesan Cheese.

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