Malto Mario


The Lady & Sons

1,000 Italian Recipes

Wednesday, October 29, 2008

When The Moon Hits Your Eye...

Like a big pizza pie - THAT'S AMORE!

Oct DB

It's been a very long time since I've blogged about my love for homemade pizza. Specifically my favorite great aunt's pizza. She's made this pizza for well over 50 years and everyone who has tried it, has loved it. The dough is thin and crisp, yet it's also got this amazing chew. It's got a great twang from the yeast and she knows exactly how much of each topping to put on so they all meld beautifully once the pie is brought from the oven. OHMYGOD smells SO GOOD.. TASTES even BETTER!

I blogged about her pizza many moons ago going on about how I was a pizza snob and how unconventional her recipe was compared to what I've read about. Well this month's Daring Baker challenge proved that yet again. Hosted by the lovely Rosa of Rosa's Yummy Yum's! You did an amazing job! Rosa took over after Sherry of What Did You Eat? passed this past July. Personally, I think Sher would have been extremely proud of Rosa and all of the Daring Bakers this month! Her idea for pizza was a fabulous one and the recipe she chose was excellent! :)

This recipe, written by Peter Reinhart and can be found in The Bread Baker's Apprentice, was very different from my Auntie's recipe. The dough is made with cold flour, ice cold water, a small amount of instant yeast, salt, sugar and olive oil. That's a big difference from water, flour and yeast that I'm used to.

Oct DB (2)

But lemme tell yous.. the texture of this dough is rather uhmm.. moist. It is very very sticky - the wettest pizza dough I've ever dealt with for sure. I had that stuff stuck to everything but the fakkin' dogs for crissakes. Thank God they were sleeping in the living room when I made the dough! :) NONETHELESS it was fabulous. Holy cow, talk about silky smooth and pliable after it had fermented over night in the fridge! And once it was baked.. it was so tender. Yes the texture of this dough is what I fell in love with.

The taste? Not so much.. I mean, don't get me wrong.. it was good.. but I missed that tangy flavor from what I assume is the yeast in my Auntie's pizza dough. Someone needs to educate me on this.. because I know now that my Auntie uses WAY TOO MUCH yeast in her recipe (3 packets of yeast to 6 c. of flour), yes? Is there another way to get that same flavor without adding so much? Is the flavor tamed after it sits for so long? Because her recipe is only sitting long enough to double in size twice (approx. 2 hours).

Oct DB (3)

I ask all of this because I think I could produce THE BEST PIZZA DOUGH EVER if I could just get the taste of my Auntie's pizza combined with the texture of Reinhart's pizza. :)

Anyhoo.. I'm getting ahead of myself. The taste of Reinhart's dough is flavorful, just not what I'm used to. I did discover that if your sauce is on the salty side it will not pair well with this dough.. for me my first pizzas were way too salty and I couldn't get through 2 slices. Hubbs, on the other hand, thought it was good. I made another pizza a week later with the extra dough frozen from the original batch. This time I simply par-baked the dough for about 5 minutes, then lightly brushed it with a little butter. Next, I sprinkled on this amazing combination of spices that I'd never used before called JoJo Potato from The Spice Depot. I'll be writing more about these spices in a future post.. they are delicious! On top of the spiced butter I spread shredded chicken, pineapple, more spice and shredded Monterey Jack cheese.


Oct DB (4)

'kay well if I had one.. it would have *BOING*'d when I bit into that pizza.. oh my lawd, it was SO SO GOOD!

So without many mishaps this month (BUMMER) I'm pleased with my challenge and will continue to work on it so that I might find that perfect (for me) pizza dough that brings that twang I'm looking for to the tenderness of this dough.

Lots of amazing topping combinations out in Daring Baker Land today! I've already started my list of which I'll be trying in the future! CANNOT! WAIT! Oh and before I end this.. big hug and thanks to Natalie for helping with the gluten-free version of this recipe so our Daring Alternative Bakers wouldn't have a tough time joining in!


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Comments on "When The Moon Hits Your Eye..."


Blogger BC said ... (10/29/2008 4:47 PM) : 

How come I can't get that song outta my head?

It was a great challenge. The tossing part was the most fun.


Anonymous Anonymous said ... (10/29/2008 4:49 PM) : 

OH NO YOU DIDN"T....."boinged"!!!!! tsk tsk tsk!!!!!

I agree on the texture, it was quite a nice one at that. I must say tho, that I need Aunties dough recipe coz you have my mouth watering here!!!



Blogger Natalie said ... (10/29/2008 4:50 PM) : 

I know what you mean about the taste. I thought it was lacking a little, too, but I just assumed it needed a little salt.

Um, that song is in my head, too. :)


Blogger Snooky doodle said ... (10/29/2008 5:23 PM) : 

hey here I m trying to stick to a diet !!! You re a real temptation. This looks so delicious and cheesey ahh I m drooling trying to grab a slice


Blogger MyKitchenInHalfCups said ... (10/29/2008 5:29 PM) : 

I was really happy with this crust but I'll also admit the next time I try it I'll be subing in some white whole wheat. And probably using my old trick of adding some chopped fresh herbs into the crust that would complement the toppings planned.

Now, don't you have other things you're supposed to be doing than making pizza?


Blogger Peter M said ... (10/29/2008 5:42 PM) : 

That 1st pizza is making me so hungry...nicely done.


Blogger Engineer Baker said ... (10/29/2008 5:46 PM) : 

I definitely liked the flavor better after it had sat in the fridge a bit longer. You'll get the more yeasty taste if you use active dry yeast and do the 1-3 day ferment in the fridge, or at least that's my guess. Nice topping choices!


Blogger Helene said ... (10/29/2008 6:05 PM) : 

Ok, so we need 50 more of these next week and we are set :)
They look wonderful!
Well, auntie used little flour, lots of yeast and short rise. It was a quick and easy way to get a lot of the yeast flavor. For this one, you could do a preferment with the yeast-water and some flour and let it go 2 days before adding the rest of the flour. Or use the recipe as it is but let it rest an extra day.


Blogger Clumbsy Cookie said ... (10/29/2008 6:43 PM) : 

That's amore indeed!


Anonymous Anonymous said ... (10/29/2008 7:14 PM) : 

Wow you pizza looks so yummy!


Blogger Proud Italian Cook said ... (10/29/2008 7:56 PM) : 

Hi Lis, I thought, and wrote the exact same thing about the lack of a yeasty taste! Well, I'm glad it wasn't just me. Your pizza looks terrific!


Blogger University of Iowa Meg said ... (10/29/2008 8:04 PM) : 



Blogger Heather B said ... (10/29/2008 8:42 PM) : 

Now that's a good lookin' pizza! Great job!


Blogger Judy said ... (10/29/2008 9:02 PM) : 

I think Caitlin is on to something. The crust kept tasting better the longer it stayed in the fridge. It's to the point now where when you want a pizza, you'll have to decide which crust flavor you're 'tasting' and make that one.


Blogger creampuff said ... (10/29/2008 9:58 PM) : 

It's funny because my dough wasn't wet at all ... I had to keep adding water! Your crust looks perfect and that first shot is drool-worthy!


Blogger Lydia (The Perfect Pantry) said ... (10/29/2008 10:23 PM) : 

Omigod, all that dripping cheese is calling my name -- the pizza looks amazing!


Blogger Cynthia's Blog said ... (10/29/2008 10:56 PM) : 

I could have used more yeast flavor too. But the "tooth" of this crust was prize winning. Excellent challenge. Ummm where is your toss photo?


Blogger giz said ... (10/29/2008 11:10 PM) : 

All I can say is GO-JUS - I loved this challenge - it was alot of fun.


Blogger Elle said ... (10/29/2008 11:16 PM) : 

Mebbe add some sourdough starter to the dough instead of all that yeast? If it sits overnight you'll get some fermentation/flavor and probably keep the great texture of this pizza dough. We were obviously on the same wavelenght for our title...and no, I didn't see yours until right now -8:15 pm my time - and I posted this morning. What a kick! That's Amore!


Anonymous Anonymous said ... (10/30/2008 12:49 AM) : 

I'll be waiting for a post on your 'perfected' dough. I was only 'so so' on this one, so if you manage to make it great, I'll be checking in again for it.


Blogger Daniel Lee Gray said ... (10/30/2008 1:05 AM) : 

that looks soooo....good.


Anonymous Anonymous said ... (10/30/2008 4:04 AM) : 

Next week, can we have your auntie's pizza? Puh-leeez? Or maybe the family marinara I hear you talk about...Some spag-n-balls? Wait. We're making lots of wedding food. Mmmmm....and that French Toast. I'm in charge of that toast.


Blogger Meeta K. Wolff said ... (10/30/2008 10:34 AM) : 

i liked the taste of the crust and can't remember it being too salty. i love those droolworthy toppings here. but you have me curious - your aunt's pizza? please share!


Blogger Ago said ... (10/30/2008 12:44 PM) : 

Hi Liiisss!!! That was a very amusing and delicious challenge! I love this dough for pizza!!!
Many kisses
Ago :-D


Blogger Camille said ... (10/30/2008 12:58 PM) : 

It was amore for my family when they heard the challenge. I use a different dough and thought about the taste, too. But, this one was good and I'd try it again. Your pizzas look yummy!


Blogger Jacque said ... (10/30/2008 6:49 PM) : 

Mmmm, I'm digging those pineapple chunks!


Blogger Lauren said ... (10/30/2008 8:52 PM) : 

Mmm, your pizzas look wonderful! I found the taste of mine was a little different, but that was because of the oat flour, which was very earthy. Anyways, awesome job!


Blogger Cristine said ... (10/30/2008 9:37 PM) : 

Your pizzas look yummy!!!


Blogger Brittany said ... (10/31/2008 2:53 AM) : 

Right now, I am SO sad that I am no longer a daring baker.

That looks amazing. I'm hungry.


Blogger Peabody said ... (10/31/2008 4:21 AM) : 

Interesting that the taste was lacking.


Blogger Deborah said ... (10/31/2008 2:17 PM) : 

I thought the dough was ok, but it was lacking a bit in flavor. But it looks great!!


Blogger glamah16 said ... (10/31/2008 10:11 PM) : 

I noticed with my saltier topping it was on the salty side. Nevertheless,this was one of my favorite doughs in texture. Your pizzas look awesome.


Anonymous Anonymous said ... (11/01/2008 11:39 PM) : 

So sorry to hear it's not up to your standards. Did your aunt use a wild yeast starter, by any chance?


Blogger Lisa said ... (11/02/2008 2:04 PM) : 

Gorgeous pizza, Lis. Speaking of which, were you ever called 'Lizza Pizza' when you were young? I


Blogger Cov Bean said ... (11/03/2008 4:11 PM) : 

Gt. Aunties pizza looks gorgeous, but I need anchovies... Like most lads, I can competently prepare all sorts of ingredients but getting the timing and assembly right is nigh on impossible. Luckily, there is a number in my mobile phone that sorts it all out.


Blogger Liliana said ... (11/03/2008 5:02 PM) : 

Great pizzas! I loved the texture as well but now that you mention it, there was a certain taste missing. My Nonna used to make the best pizzas ever!


Blogger Jersey Girl Cooks said ... (11/03/2008 10:36 PM) : 

This pizza is making me cry because I can't have it.


Blogger Jenny said ... (11/04/2008 2:01 PM) : 

Okay, good warning for me, watch the salty toppings. :-)


Blogger TeaLady said ... (11/04/2008 3:49 PM) : 

Pizza. What's not to like. And yours look delicious. I Have to try these.


Anonymous Anonymous said ... (11/04/2008 5:30 PM) : 

Hi, I'm apsu.. nice blog..



Blogger Lori said ... (11/11/2008 9:41 PM) : 

Whoa, you have been busy. I stopped by your blog to say CONGRATULATIONS on your wedding/marriage!


Blogger Andrea Meyers said ... (11/12/2008 5:13 PM) : 

I like pineapple on my pizza, and huz thinks I'm nuts! I think yours looks great!


Blogger SallyBR said ... (11/13/2008 10:37 AM) : 

Hello there

by now you are happily married! And I look forward to your next post, with plenty of photos!



Blogger Wabbit88 said ... (11/13/2008 8:29 PM) : 

Love you recipies!!


Blogger Elle said ... (11/13/2008 11:30 PM) : 

Wishing you and your Hubby every happiness! Bet you'll remember your wedding day for a long time...reports were that it was a blast!


Blogger Baked, By Anna said ... (11/15/2008 2:44 AM) : 

Sorry if this has been mentioned--you may want to try using beer as the water in your recipe. It will definitely amp up the yeasty, tangy flavor! Looks gooood.


Blogger Sunshinemom said ... (11/15/2008 8:08 PM) : 

Hey! Best wishes to both of you! Best wishes for the friendship too:) The cake and macaroons were too good!


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