Key to simple, delicious pizza: Less is more
Question: We're hosting a party for my 9-year-old. What do you recommend we serve that will satisfy both the parents and the kids?
Answer: Let us return to the classics: the pizza party.
Often, the best way to entertain family and friends is to invite them into the kitchen. Even 9-year-olds. Pizza is perfect for kids and adults who are fastidious and adventurous. As long as they're happy to eat standing up.
Every pizza starts with a delicious dough. Italian villages have all but waged wars over the recipe for pizza dough. But dough need not be complicated or fussy. It's a simple combination of water, flour, sugar, salt and olive oil. The potentially frightening aspect of dough making is the use of yeast. Make the dough at lunchtime, or even the day before your dinner, to eliminate the stress entirely. (If you're pinched for time, ask your local pizza shop for 10 pizzas' worth of dough. It'll work just as well.)
This is my favorite dough recipe of the moment because it's easy and versatile. I use the same basic recipe for many flatbreads.
I form each ball of dough into 9- or 10-inch circles and then parbake them on a cast iron griddle, skillet or any hot, flat surface so that it's lightly cooked on the outside but almost raw on the inside. After the dough is set, it's easy to work with. Just top the pie and finish it in the broiler.
In Italy, you won't find a pie with “the works.” What Italians understand is that more is not necessarily better. There is an elegant balance in simplicity. Use only enough sauce to coat the dough, and then sprinkle just enough of each topping so that you can smell each flavor with every bite, including the smell of the toasted wheat.
Consider your lactose intolerant friends when topping your pie. Pizza without cheese is the new black. This pie is napoletana — that is, of the city of Napoli — because of the toppings rather than the consistency of the dough. The anchovies, olives and capers will have you singing down the streets of Napoli in no time.
Mario Batali is the award-winning chef behind 24 restaurants.
1⁄4 cup Pomi strained tomatoes
Pizza dough (see recipe)
1 tablespoon extra-virgin olive oil
2 to 3 anchovy fillets, cut into 3 pieces
1 tablespoon salt-packed capers, rinsed and soaked overnight in cold water (change the water several times)
7 or 8 Gaeta olives, pitted, if desired
Spread the tomato sauce evenly over the parbaked pizza crust, leaving a half-inch border. Drizzle the olive oil over the sauce, arrange the anchovies on top, and scatter the capers and olives over the pizza. Broil until almost charred, for about 4 minutes, then cut into 6 slices and serve.
Makes 1 pizza.
3 1⁄4 cups all-purpose flour, plus extra for dusting
2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
1 tablespoon sugar
1 cup warm water
1⁄4 cup dry white wine, at room temperature
2 tablespoons plus 1 teaspoon extra-virgin olive oil
In a large bowl, combine the flour, yeast, salt and sugar, and mix well. Make a well in the center of the dry ingredients and add the warm water, wine and the 2 tablespoons of olive oil. Using a wooden spoon, stir the wet ingredients into the dry until the mixture is too stiff to stir, then mix with your hands in the bowl until the dough comes together and pulls away from the sides of the bowl.
Lightly dust a work surface with flour and turn the dough out. Knead gently, dusting the work surface lightly with more flour as necessary, for 5 minutes or until the dough is smooth, elastic and only slightly sticky.
Oil a large clean bowl, add the dough and turn to coat. Cover the bowl with plastic wrap or a kitchen towel, set in a warm part of the kitchen and let the dough rise until doubled in size, for about 1 hour.
Punch down the dough, and it is ready to use.
Makes about 1 3⁄4 pounds.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Adrian man sentenced to 10 years in prison for sex crimes
- Company supplies industry worldwide with products made in South Buffalo
- Locke struggles again early, Pirates lose again in Milwaukee
- 82-year-old accused of trying to rape home health aide may get probation
- Asking price for Penguins franchise said to be at a record $750M
- Stress and pain relief is offered at Mt. Pleasant site
- TJ to clash with Ringgold in tough season opener
- Steelers accomplish mission to get younger, faster on defense
- Bubble players get last chance to impress Steelers
- Western Pennsylvania schools’ denial of access to roofers prompts suit
- Butler County men waive most theft charges to trial