Every few months, and particularly at New Years, we do another round of our Ultimate Homemade Pizzas. If you’re curious about how these components are made look here, otherwise just enjoy the food porn.
Before diving in, I’ll note that this time I am making further progress in that most difficult of pizza problems: the transfer. The most challenging part of making pizza at home is getting it into and out of the oven without messing it up. Into the oven is toughest because the dough is soft and sticky and the pizza is laden.
My new technique is:
- Roll on the marble countertop with flour
- Coat a peel with tons of white flour
- Transfer the pie to the peel
- Add toppings. Make sure they don’t get too close to the edge.
- Scoot it off the peel using the flour as lube onto the pizza stone. Do not use cornmeal, which is inferior to flour as a lube and leaves an annoying texture on the dough
- Scoot back off the stone onto the peel with my huge pizza spatula
- Use separate cutting blocks for cutting (not the peel)
NV Billecart-Salmon Champagne Brut Rosé (magnum). IWC 92. Light orange. Vibrant strawberry and orange zest aromas are complicated by notes of tea rose, smoky lees and chalky minerals. Bright, incisive red fruit flavors pick up a toasty nuance with air. Fresh, incisive and refreshingly tangy, with impressive finishing clarity and stony persistence.
My classic “Jewish Pizza”. First I bake the dough with rosemary and truffle oil, then top with my mix of creme fraiche, dill and chives. Then add red onion and capers and…
finally nova lox. Really a fabulous bit of pizza.
This pizza focuses on a few new toppings, namely spicy lebneh cheese as a “sauce”, sautéed broccoli rab, mushrooms, green pepper goat cheese.
A great mix with an intriguing blend of heat and the slightly bitter vegetable.
From my cellar: 1991 Etienne Sauzet Bâtard-Montrachet. 91 points. Dry and subdued, but very clean and nice. Drinking young for its age.
This pizza focuses on my new Ultra Ligurian pesto (pine nuts from Liguria, lots of garlic, very good parmesan freshly grated). It includes ricotta and parmesan, mushroom, tomatoes, almonds, and a bit of fig.
Today’s incarnation of my tikka masala pizza. Tikka masala sauce, smoked mozzarella, morels, almonds, basil, ricotta, mozz balls, red onion.
Topped with burrata and a bit of balsamic. Yum!
A new simple cheese pizza with mixed mushrooms.
Another spicy labneh, similar to the last but with slightly different cheeses, a bit of sun-dried tomatoe pesto, and even a little smoked mozz. This was actually drizzled with honey too before baking!
From my cellar: 1985 Domaine Jean Grivot Echezeaux. 94 points. Great wine in great shape.
More pesto, with a bit of pumpkin, almonds, figs, blobs of garlic mint yogurt, and red onions.
Baked and topped with burrata.
A fresher pizza with a light pesto, tomatoes, onions, broccoli rab.
And topped with arugula and meyer lemon juice.
Tomatoes, pesto, garlic olives, basil.
And my final iteration on the pesto / afghan theme. Ligurian pesto, garlic mint yogurt, pumpkin, a bit of sundied tomatoe pesto, gorgonzola, figs, and sweet chili.
From my cellar: 1988 Domaine de Courcel Pommard 1er Cru Grand Clos des Épenots. 92 points. Full color. What a completely different animal from that wine-brambly black fruit and licorice, medium to full bodied for a Pinot and very meaty feel. I must say that you rarely find this much flesh in an ’88 Burgundy. Relatively speaking, a brute, and much less resolved than the Clos St. Jacques. Wilder and riper. I always find Pommard a bit rough and jarring, but this one was beginning to soften with its 22 years of age. Maybe my problem is that I don’t hold these wines for as long as they need to soften. Very attractive in this chunkier style.
Iced cookies. I love these actually.
Boring sprinkle cookies (always left over).
A kind of strawberry cream fruit tart monster.
The gory details on how to we made the dough, sauce and other components are available here.sharethis_button(); ?>