Pizza is a staple food in our household – nothing special, just a weeknight meal. As you know, I’ve been working on bread lately, the quality of which has improved in leaps and bounds.
Just the other day, I tried to make pizza with my Tartine style dough. It was a revelation. Puffy, crisp, chewy crust, filled with large irregular holes and a new subtle depth of flavor. I’m thoroughly converted.
It’s not like we were slouches before. With all the time my wife and I spent in Italy, we picked up some decent skills, and an admittedly snobbish view towards great pizza. We have a pizza stone, two peels, and a bunch of other geekery in the kitchen. At the end of the day though, it really comes down to the dough.
I’m not going to go into the whole process just now. I’m still planning on detailing my whole bread process someday soon, but I don’t have the time tonight. I will say though, I think that a big part of the success was abandoning the rolling pin. Stretching the sticky dough by hand conserved the pockets of gas that were trapped during the long bulk rise. I’m still a long way away from tossing dough over my head, but by gently passing it over the back of my hands, I got a nice round pizza with a well defined crust.
As for toppings, we swerved away from our usual classic Italian combos like Margherita, and went for nostalgic ham, green pepper, and fresh pineapple.