With every good meal comes wonderful ingredients. I simply just can’t thank my garden enough for all the beautiful vegetables and fruit I’ve harvested this season. I have been lucky enough to bring in roma tomatoes, cherry tomatoes, sugar snap peas, jalapeno peppers, zucchini, cucumbers, strawberries, kale, green leaf lettuce and plenty of herbs – all of which I’ve grown my own. They are so special to me as I write all my recipes, they provide me with so much more flavour than something i’d buy at Walmart and for that i’m so thankful. I hope next year and the years that follow I will continue to expand my gardens to become a bigger, more diverse operation.
I spend a lot of time wondering how and what ways to manipulate flavours but also how and what ways can I cook food in very minimalistic ways that harmonize the rest of the meal. Generally, for pizza I spend more time being cautious about the sauce, but what i’ve realized is that the dough is and can be just as important. There are many mistakes you can make, and i’ve made working with dough.
Using a rolling pin is a mistake. Using a rolling pin use your fingers to stretch the dough out makes you in control and be gentle with your dough, you only need to knead until it’s soft and stretch it until it’s about 1/4 of an inch. If you stretch it too far are you going to be able to withstand all your toppings? Heat is another important issue. Heat your oven to nearly broiling, cook your dough at high temperatures to avoid limp crusts and burnt toppings. Bread flour should be your first choice always, and yes both salt and sugar are required.
Pizza Dough – 2 pizza’s or 2 large panzerotti’s
1 Cup of Warm Water
1 Package of Instant Yeast
1 1/2 Tsp of Salt
1 1/2 Tsp of Sugar
2 Cups of Bread Flour
Combine water, yeast and sugar in a bowl. Let sit for 5-10 minutes, the yeast should be bubbling. Combine the rest of the ingredients until smooth. Cover and let stand until doubled about 1 hour.
Dust a work bench with flour and press out the shape of a circle, until about 1/4 inch thin.
Once you’ve topped your pizza with your favourite ingredients cook at 475F for 8-12 minutes.
I topped mine with basil pesto and tomato sauce, fresh tomatoes, grilled zucchini, a pinch of salt, and mozzarella cheese. I also folded them into panzerotti’s. I would have got more pictures but I couldn’t wait to eat…..