I decide a few weeks ago to write more on pizza, because there’s more then one good pizza, and pizza just needs more attention. Because it’s so common and easy to come by, I think that pizza gets overlooked.
Unless it’s being made far too much of by certain foodie sorts, who want it to ‘authentic in every detail.’ Usually meaning tricky, difficult, expensive, exclusive. All the things that pizza is not.
Plymouth has several places that offer really good – and really varied pizzas. There is Italian pizza and southern Italian pizza and Greek pizza and even Brazilian pizza as well as not one, but 2, chain pizza places all in the general downtown area.
And there’s still more pizza to make at home.
Last week the New York Times jumped my pizza story by 2 days because the food pages come out on Wednesdays, with Sam Sifton’s story “A Little Homework” which is about – you guessed it – making pizza at home.
Here’s the link: A Little pizza Homework on the website they added pizza to the article title.The video about making the dough is very good. Notice that Falco uses only his hands to mix the flour and water to make up the dough – no spoons to wash up!
Sifton’s right – making pizza dough is easy peasy. And it can keep in the fridge for days, so you can find the time. It’s the special flour that I have a problem with. If you don’t have any 00 Italian flour on hand – make the dough anyhow. If you’re hot to try it, you can order it on line. King Arthur Flour has an Italian Pizza blend that’s like 00 flour, if Italian Pizza blend flour isn’t on your grocery store shelves.There’s another video on pizza at How2heroes which calls for bread flour instead of 00…
What I like about all this is that the sauce is simplicity itself – canned tomatoes, olive oil and a little salt, blenderized.
The other thing I like is that he weighs out the ingredients, which with flour ESPECIALLY makes a world of difference, although with this small amount and for this particular items, eyeballing it will work. But if you don’t have a kitchen scale…here’s the one I’m lusting after now, and if I remember – someday will be the replacement for the perfectly fine but takes up too much room scale that I have now.
The other, other thing I like in the paper was a sidebar on what to drink with pizza. The answer is – Drumroll, please –
Just about everything!
To quote Eric Asimov:
One thing never worth fretting about is what to drink with pizza. What could be bad? Nothing. (Please pause and reflect here. Talk among yourselves) The Italians seem to prefer beer or cola (Note: in my family, orange soda) I think anything with bubbles is delicious. Dry Lambrusco is great. So is Champagne, believe it or not, especially with the Green and White Pies. …..and there are more and more recommendations and the last line is
What to drink with pizza? Whatever you like.