Wednesday, June 17, 2020

Covid Cafe: Pizza Pizza

Chefs of Covid Cafe, gather 'round. When we last saw Haley and Phil, they were making pretty salads. Their pizza today is cover-shot worthy, and apparently palate-worthy too. 

First cuke, grown from seed
 (bright cucumber-y flavor)

Haley writes: Today I'm sharing a recipe from a new cookbook we are exploring, "Super Simple" by Tieghan Gerard. The first recipe I tried was her Three Cheese and Nectarine White Pizza. The dough portions make one pound of dough, which makes two pizzas. We like to make a pound of dough and save half in the fridge for another pizza a couple days later.

For the pizza dough, combine 2 teaspoons of active yeast with a 1/4 cup of warm water and 1 tablespoon of honey. Let sit for 5 - 10 minutes until frothy. 

In a medium bowl combine 4 cups of all-purpose flour, yeast mixture, and 2 teaspoons of Kosher salt. 

Add one 12 oz. room-temperature beer and 1 tablespoon olive oil. 

Mix with a wooden spoon until combined. Add more flour by the tablespoon until dough is smooth but slightly sticky. Cover bowl with plastic wrap and let rise at room temperature until doubled, 1-2 hours.

The beer makes this dough so airy. This is the best pizza dough I have tried. I used a light beer we had on hand, but any should work.

For the balsamic on top, I used this glaze from Trader Joe's. 

The pizza was damned delicious. Phil and I both rated this recipe a 10/10, a rare accolade around here. 
(Thanks, Haley. We needed this recipe.)


Leon Bridges

Sweeter (Official Audio) ft. Terrace Martin


The shackles rend, your hands are free,
You need no longer humb'ly bow
Beneath the lash of tyranny;
Go shape the molten metal now.

Behold! "The Door of Hope," ajar,
And Freedom freely beckoning;
She bids you gaze upon a star,
And veer not from your reckoning!


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