Tag Archives: artisan bread

Pizza for dinner

13 May

I made pizza again because I had leftover ricotta cheese and I wanted to try ricotta pizza. The pizza dough is olive oil dough from Artisan Bread in 5 minutes a day.

Pizza #1: Vegetarian Ricotta Pizza: ricotta, mozzarella cheese, gimme lean faux sausage, spinach, caramelized onions, tomato sauce

ricotta pizza

Pizza #2: Chicken pizza: chicken, tomato, red bell pepper, mozzarella cheese, tomato sauce

chicken pizza

And this is what happens when you put too many liquid producing toppings.. I put a whole tomato and a whole red bell pepper onto this pizza. It got so wet in the middle that the dough underneath couldn’t cook. It was basically boiling.. it was making popping noises but the sink in the background was too loud.


Snow day pizza

27 Feb

I procrastinated a lot this week and made cookies and a delicious Korean stew instead of doing homework. The cookies are the same Momofuku cookies I made before but I made them smaller this time with a new ice cream scoop. The Korean stew was delicious but we were so hungry that I didn’t get pictures before it was eaten. I know I’ll be having Korean food tomorrow so perhaps I will post the recipe later on.

Today was another snow day. NYC got slammed with a foot or more of snow. NYU classes got canceled again at 8am this time which is still pretty late if you were a commuter and had already left home for early classes. I didn’t have classes today anyway but, lucky for me, the boss decided not to open today too! A rare event! They even worked on Christmas!


Anyways.. I took the opportunity to get barely any work done and made pizza instead. This was after shoveling the front and back of the house of course. The snow was fluffy so it wasn’t good for snowmen but snow angels were made!

pepperoni pizza
Pepperoni, red onion and red pepper pizza. The peppers on top are raw because the other ones were all hidden under the cheese!

pepperoni pizza close up
Close up of the hot oozing cheese. Since this was cooked on the pan, the crust wasn’t nearly as crisp. But we placed it on the hot stone later and it crisped up nicely.

Remember that amazing falafel pizza I had in Cali. that I had posted before? I tried to recreate it. It was not nearly as good as the restaurant’s.. don’t know their secret. I bought the falafel instead of making it myself, maybe that’s why.
falafel pizza

More free-form/rustic looking. Falafel with tomatoes and red onions.

falafel pizza slice
This one I cooked directly on the pizza stone so it was much crispier. The dough, from Artisan Bread in Five Minutes a Day, is amazing! So easy and perfect for pizza. Definitely worth purchasing the book.

I halved the recipe for two small/medium pies. I suggest adding a bit more salt to the dough or having a saltier sauce.Preheat oven to 500F with pizza stone on lowest rack. Use flour when rolling out dough, you may need to stretch it out with your hands. Place dough on pan or pizza peel heavily coated with coarse corn meal or semolina. Lightly shake pan/pizza peel to test if it’s sticking, the point is to have it not stick so you can slide it onto the pizza stone*. Top with toppings of choice and immediately slide into oven. Bake for 15-20 minutes or until cheese has melted and crust is browned and crisp to touch.

* OR you can place the pan directly onto the stone and then transfer the pie to the stone after 10-15 minutes and let it crisp up for 5 more minutes.

Olive Oil Dough

From Artisan Bread in Five Minutes a Day

Makes 4-1lb loaves.

2-3/4 cups lukewarm water
1-1/2 tablespoon granulated yeast
1-1/2 tablespoon salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6-1/2 cups unbleached all-purpose flour

Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.

Mix in the flour without kneading. I used a wooden spoon.

Cover (not airtight), and allow to rest in a warm place until dough rises, approximately 2 hours. I placed in my basement near a heater. Room temperature is fine too or you can preheat your oven to ~150-200F and then place the dough inside with the oven off.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Snow cake anyone? =D
snow cake