Post Punk Kitchen Forum

Oh dude!

Recipe pleeeeeeaaaaaase!!!!

That crust is fantastic!

Holy shiitake dude!

omg.

All right, I stole this from Peter Rinehart's American Pie book:

Dough:
5 cups flour (I use this expensive Italian Caputo flour, totally worth the money and makes a difference)
2 tsp salt
2 tsp yeast
1 1/2 T sugar

1 3/4 - 2 cups water
3 T olive oil

Mix dry ingredients. Add oil and water. You might need to add a little water or flour to get the consistency right. I use the mixer, easier on the hands, but basically you want a tacky consistency without the dough being too wet. Kneading/mixing makes all the difference. Also, knead it for a while, maybe ten+ minutes by hand / 6+ minutes with the mixer, and then let it rest for a few minutes before kneading again. This helps activate the gluten so you end up with those nice pockets you see in my crust.

While you're doing this, you should preheat your oven to its lowest setting. Oil a glass bowl and your dough ball. Turn the oven off. Put dough in the oven for 45 minutes, covered (if you don't have anything to cover the bowl, place a smaller bowl of near boiling water in the oven to keep the dough from drying out). Remove it, punch it down (it should have risen a bit), add another thin coat of oil if necessary, and toss back in the oven for another 45 minutes. Pull it out, cut it into two balls, knead for a couple minutes each and let them rest for a minute. Dust with a little flour and stretch/toss that shiitake! It should be pliable and drip over the fingers a bit but still have a slight elastic snap back. Also, thin the edges a bit before stretching and/or tossing; it helps prevent center crust blowout.

That's enough for two 16" pies. I crush a can of San Marzano tomatoes and mix in a little balsamic vinegar and italian seasoning (or just oregano and basil) for the sauce. Use whatever cheese you want; I use some vegan jawns, Daiya or Follow Your Heart Monterey Jack (or both if I'm feeling saucy). If you do try to make a vegan pie, you should add just a touch of olive oil on top of the cheese. I dust my crust with flour before putting anything else on it, too.

You should preheat your oven to its hottest setting; mine goes to 550 or so. It helps to have a pizza stone, too. Bake for 8-9 minutes*, and then EAT THE fork OUT OF IT.


*I start mine on a metal pizza pan fro 5 minutes and then transfer to the stone for the remaining 3 or 4. This allows the bottom to bake a bit so it slides off easily. I also dust the pizza pan with some fine ground cornmeal.

I bow down.

Seriously this is some of the best pizza porn I've ever seen!

Holy smokes look at that fantastic thick crust!!! Wonderful!

I am salivating looking at that dough. I want that pizza so bad.

its some of the best looking pizza i have seen posted on here.