Thank you for all of your comments on the latest diet free living post! I gotta say I was really inspired and motivated when I wrote it. It’s been barely 24 hours but I feel a real shift in my perception. Only good things can come from that!
Before this wave of inspiration came upon me (which by the way I totally credit the It Was Always Meant to Happen That Waybook… thanks Christie for reviewing it!! You all should buy it asap if you can relate to my struggles with food), pizza was on my mind. And well, I have the need to share such important things with you. ; )
Are you a pizza fan? What does “perfect pizza” mean to you?
To me, it means a chewy, doughy crust and incredibly fresh ingredients. Basically, it’s pizza from Picco. I’m obsessed!!
So obsessed in fact that Adam and I have had it the past 3 Sunday nights we’ve been in town… and I’ve ordered the exact same thing (salami & cherry peppers with garlic, rosemary, chopped tomato, fresh mozzarella, romano & basil) – this never happens!! Absolutely obsessed. It’s incredible. And now it’s our little Sunday night tradition.
Of course for those of you who don’t live in Boston, this little nugget of information is quite useless. I know! But don’t worry – I am now officially on a mission to create the perfect pizza crust, inspired by Picco!
This was Saturday night’s pizza (mushroom for me, buffalo chicken for Adam).
I used the dough recipe we tried at the King Arthur cooking class (scroll down that post to see the gorgeous pizza that came from that experience!)… which combines 2 cups of all-purpose flour, 1.25t instant yeast, 3/4t salt, 1T olive oil and ~0.75cups of warm water. It is quick and easy… and it’s even better on the grill! Yup, I grilled our pizzas on Saturday [apparently I was in a grilling mood this weekend]!
You can’t really tell from this photo but the grill marks are all on the bottom and under the sauce. I brushed the rolled out dough with EVOO and put it directly on the grill. A few minutes later I flipped it (when little bubbles formed), left it on for a minute or so and then removed it to apply the toppings. The pizzas then went back on the grill, which I then closed to let the cheese melt for a few minutes and let the other side of the crust cook a bit more.
It was definitely the best pizza I’ve made so far! The dough was nice and crispy on the bottom but soft with a bit of chew all over! I thought it was close to Picco’s until we had it the following night… and so the search for the perfect dough continues!
I think Picco uses sourdough crust… it was just so chewy with large air pockets, very reminiscent of sourdough. Have you ever made sourdough pizza crust? I need to find out how to do that and get on it STAT!
Pizza is one of my favorite food groups!
Please share your favorite pizza stories and recipes in the comments!