The Pizza That Ann and Michael Built

ingredients

The culinary exercise I am about to describe will undoubtedly end up in my book, the working title of which is What Recipe.  It’s sort of a cookbook, but also a celebration of intuitive cooking, a collection of humorous anecdotes and more. I think you’ll like it, but right now I want to tell you about this pizza, if only because we received a lot of positive feedback when my friend Ann and I began sharing some of our photos on facebook last weekend. Neither Ann nor I had ever made pizza quite like this before, which made everything seem sort of tentative, but we laughed our way through this intuitive experiment, from start to finish and ended up with a couple of large, tasty pizzas.

risenmichael-w-doughdough

I have made many pizzas before, most of them in the tradition taught to me by my mother.This one, however, was a little bit unique. For openers, we made the crust from scratch, using a “Tipo 00” flour imported from Italy. I had never used this extra fine flour before but had read that it was excellent for making pizza crusts. This turned out to be quite true. Double zero is a grade of Italian-milled flour that is ground very fine and is also highly refined. I believe it is lower in protein, starch, and gluten than standard flour, although what’s left in there I have no idea. Angelo Caputo’s Fresh Markets, with eight locations in suburban Chicagoland, carries a few different brands of Tipo 00 flour. I selected their house brand, which is labeled as a pizza flour and it worked fabulously for us in that capacity.

We double-raised our dough before dividing and stretching it out into two pizza crusts. We didn’t use a thermometer, just a little warm water in which to proof the yeast, and a lot of room temperature water to make the dough. And salt. When I would ask how much salt I needed to use for making bread, my late mother used to tell me, “If you don’t put enough salt, your bread isn’t gonna’ taste of anything, but if you put too much, you’ll ruin it just the same.” It ultimately came down to trial and error, but a half palmful of kosher or sea salt mixed into a 2.2 lb bag of flour (roughly six cups) will put you in the ballpark.

fresh-slices

We used sliced fresh mozzarella, also from Caputo’s, instead of the low-moisture, part skim variety, which I usually buy pre-shredded. The cheese was so fresh, we had to dry the one-ounce slices with paper towels before using them. Otherwise, the bread crust would get wet and mushy from all the moisture. Fresh mozzarella has a creamier texture than does it’s dry counterpart, and also a very mild flavor. Ann and I had used fresh mozzarella on a Caprese-style garlic bread with stellar results, so we expected this to work okay on our pizza, too.

browning-sausage-ballsann-w-sausage

The bulk mild Italian sausage that we used came from, you guessed it, Caputo’s. As good as their standard recipe is, I augmented it with some extra fennel seeds and a dash or two of red pepper flakes—not enough to make it hot, but just enough to impart some additional flavor. We formed little bite-size chunks and browned them up to add even more flavor while removing some of the fat. The result was magnificent!

tomatoes

fresco-sauce

Rather than use a canned product—some of which are just fine— or even my family’s homemade jarred sauce, Ann and I opted to make a fresco pizza sauce. I went shopping for the best tomatoes I could find in late February and brought them with me. Then Ann and I proceeded to peel, seed, and dice those babies just for this occasion.

The detailed guidelines for this sauce have already been written for the book, but in a nutshell, you need hot oil, the proper seasoning, and just enough time to lose the excess moisture, which just like the water in our fresh mozzarella, would have wrecked the heavenly crust we created.

ready-to-bake

We had been at this for a few hours. After all, double-raised homemade bread dough takes time. Let me be the first to admit, this was not fast food. A frozen pizza could have been heated up and ready to eat within 20 minutes. Ordering from a pizzeria normally yields results in 20 to 50 minutes, depending on the establishment and on what you order. Ann and I both buy frozen, from time to time, and we each have our favorite pizzerias in our respective markets, which happen to be over 100 miles apart. 

Now believe what I tell you next: What we created that day cannot be found in your grocer’s frozen food section, nor will you likely find it on the menu at your local pizzeria. What Ann and I set out to create was heads above all that. This hand-crafted pizza involved four different kinds of cheese, a fresco sauce, a sausage blend that cannot be found in any store, and a homemade crust made from triple-raised Italian milled flour. You can’t buy this! But you can make it yourself, with the right ingredients, a little time, and a bit of guidance, say from a book that describes all the ingredients and the various steps involved in bringing them all together.

cooked

 Yeah, that’s right. We took our sweet time, debated our choices, and cooked the best pizza pies we could possibly create together—two really big rectangular ones, in fact, way more than three people could ever have eaten. So much food that I was able to take an entire pie home with me.My apologies to Ann and her son for the overage, but I produced no more food than any good Italian would have brought forth. This I learned from my mother.

And you know what? I have no regrets. None. Ann and I laughed all day while working on this, ate our fill afterward, and it was epic.The flavors and textures all came together in a way that mere words cannot fully capture. To learn more about this culinary adventure and others like it, please keep an eye out for my book, which with any luck will be out before the end of this year.

Thanks for hanging with me!

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