Tag Archives: round

Getting a round to it

Corners are cool….

Huey Lewis and the News Hip to Be Square

Huey Lewis and the News Hip to Be Square

but eventually even I have to get a round to the pizza.

It’s not that I haven’t made round pizzas. Try finding a not-round pizza pan, for one thing.

But more recently, Rachael Ray – yes, Rachael Ray  – showed me a pizza that was both round and involved cast iron.

Rachael Ray

Rachael Ray

It was the September issue…..which I didn’t really have time to read until the first week in December.

Rachael Ray EveryDay Magazine September 2013

EveryDay with Rachael Ray Magazine September 2013

So, make some  dough…..you remember.

Rache would have you buy it, but now that you know how easy dough is, and that you can hold on to it in the fridge until you need it so you can make it ahead and have it on hand, why would you buy it?

The other secret  to Cast Iron Pizza is that the seasoning in the dough – really necessary. Even if you don’t use a premix, use some basil, use some oregano get some flavor in it.

You will also need a 8 inch cast iron frying pan. Or skillet. And a lid for said pan. I just has to be a lid that will cover the pan, it doesn’t have be be that pan’s lid.

A close  up of the pizza in the magazine

A close up of the pizza in the magazine – that’s arugula on top; arugula is also known as rocket.

Many cast iron pans have the size on the back – look for an 8. Another clue – the paper for the magazine is approximately 81/2 x 11, which means the picture in magazine in the magazine is close to life size. These are single serve pizzas. Which works out rather well for a single girl.

Cast Iron Pizza

1 pound of dough, divided into 4 –  4 oz. balls. Knead some seasoning in if you bought it – even a little Romano cheese will perk it up. Big Pan Pizza makes about 2 1/2 pounds of dough FYI.

(flour, to keep the dough from sticking)

Olive oil

tomato sauce, heated (I use Pastene kitchen ready tomatoes  – I like the tomato flavor )

Fresh or dried herbs for seasoning

cheese – mozzarella ( I used some lovely mozzarella from Wolf Farm, grated, but fresh, cut into a small dice would work well here.A little Parm or Romano is always good for the center )

Other toppings – arugula or peperoni or …..

  1. Heat the pan  – the 8 inch cast iron pan – over medium heat for 10 minutes. Make sure that the lid is nearby.
  2. Flatten one 4 oz ball of dough and stretch it into an 8″ round ( I just did this in my hands and didn’t roll it out at all).
  3. Put 1 tsp of olive oil in the hot pan and swirl it to completely cover the bottom. Put the dough circle in the pan
  4. Cook for 1 1/2 minutes (that’s 90 seconds) You’re just setting the bottom.
  5. Flip the dough, cover the pan and cook for 3 minutes, until the bottom is brown. (My first bottom got a little black….so I turned it down for the next three)
  6. Turn the dough again. Top with heated sauce (a 1/4 of a cup – I used my big spoon). Sprinkle on cheese. Other toppings? Now’s the time to add.
  7. Cover for another minute (or two) until the cheese is melted.
  8. Move it out of the pan and onto a cutting board. Wipe out the pan.
  9. Repeat until done.
  10. Mangia!
Pastene Kitchen ready tomatoes

Pastene Kitchen Ready Tomatoes

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Filed under Christmas, Pizza, Recipe

(Pizza) Pie Are Square

 \pi r^2 is the mathematical formula for the radius of a circle.

The old joke is

Pi R square.

No – Pie are round, cornbread are square

But real pizza are square.

Real pizza being the pizza I was raised on, made by my aunt at the crack of dawn and available when we went to visit. So, Italian pizza are square and American pizza are round.

Punch, or Puncilla with a a pizza - I know it's round, he's Neapolitan

Punch, or Puncinella with a a pizza – I know it’s round, he’s Neapolitan

I’m not sure when I got my favorite pizza pan, but this is the pan I have made LOTS of pizza in.

It's ceramic , so it's like a baking it in a pizza stone

It’s ceramic , so it’s like a baking it in a pizza stone  – I got this from the Pampered Chef

In 2007 I finally found a pizza dough recipe that approaches my aunts. It was in a story in the Boston Globe. I have the clipping, so I know the exact date: December 12, 2007.

In this story, family members compete for the best pizza, in a Pizza face-off. Between the the two dough recipes, I found my best, most reminiscent of my childhood  dough.

Big Pan Square Pizza

Dough

4 cups  flour  – it’s really better if part of it is whole wheat – anywhere from 1/2 cup to 2 cups as part of the total 4 cups.

4 1/2 teaspoons  dry yeast (don’t sweat the details) that’s 2 packets

1 cup warm water with 3/4 cup warm milk

2 teaspoons salt

1 Tablespoon Italian seasoning*

6 Tablespoons (or more) Olive oil

Toppings:

sauce/cheese/etc – you know the drill

  1. In a large bowl mix the flours together. Add the yeast and mix some more. Add the salt, you’re seeing the pattern. Add the herbs and mix it up one more time.
  2. Add the water and milk mixture and 2 tablespoons olive oil. Mix until you can’t mix anymore, then turn it out and knead it until it’s all smooth and and when you poke it with your thumb, it springs back at you.
  3. Add a little more olive oil to a bowl (wash out the one you started with if you want to use that – no rough ragged bits in the side to slow you and complicate things later). Cover. Refrigerate overnight or up to 72 hours.
  4. Oh, you want pizza TODAY??? Then leave out of the fridge and let rise until doubled 1 1/2 to 2 hours.
  5. If you’ve refrigerated the dough, let it come to room temp, about 2 hours.
  6. Set oven to 500 and if you have a pizza stone, put it in the oven now.
  7. Put 2 Tablespoons olive oil in your cookie sheet/ large four cornered baking pan.  Press the dough into the pan, dimple the top with your fingers (it’s no really necessary, but it’s lots of fun). Put sauce on (not too much). Because this is going to bake for a while, you’re going to put the cheese on later.
  8. Bake for 25 minutes.
  9. Take out of the oven and put on the rest of your toppings. Put back in the oven for another 5-10 minutes, until everything is hot and melty and just right .
  10. Let it cool a little before before slicing and serving.
  11. Mangia!

* Italian seasoning – I never bought a premixed Durkee’s definition of Italian until I made this recipe. I have no idea what possessed me. I have actually made repeat purchases. One shaker jar V. pulling out several and making choices…..

The original also called for dry milk powder, which I bought and used for virtually nothing else, and when I ran out I started using just plain old milk, which I’m much more likely to have on hand.

The original story was Pizza face-off is a family holiday festivity by Nancy Shohet West in the Boston Globe, December 12, 2007 p. E4.

Durkee Italian Seasoning

Durkee Italian Seasoning

Leave a comment

Filed under Christmas, Pizza, Recipe

(Pizza) Pie Are Square

 \pi r^2 is the mathematical formula for the radius of a circle.

The old joke is

Pi R square.

No – Pie are round, cornbread are square

But real pizza are square.

Real pizza being the pizza I was raised on, made by my aunt at the crack of dawn and available when we went to visit. So, Italian pizza are square and American pizza are round.

Punch, or Puncilla with a a pizza - I know it's round, he's Neapolitan

Punch, or Puncinella with a a pizza – I know it’s round, he’s Neapolitan

I’m not sure when I got my favorite pizza pan, but this is the pan I have made LOTS of pizza in.

It's ceramic , so it's like a baking it in a pizza stone

It’s ceramic , so it’s like a baking it in a pizza stone  – I got this from the Pampered Chef

In 2007 I finally found a pizza dough recipe that approaches my aunts. It was in a story in the Boston Globe. I have the clipping, so I know the exact date: December 12, 2007.

In this story, family members compete for the best pizza, in a Pizza face-off. Between the the two dough recipes, I found my best, most reminiscent of my childhood  dough.

Big Pan Square Pizza

Dough

4 cups  flour  – it’s really better if part of it is whole wheat – anywhere from 1/2 cup to 2 cups as part of the total 4 cups.

4 1/2 teaspoons  dry yeast (don’t sweat the details) that’s 2 packets

1 cup warm water with 3/4 cup warm milk

2 teaspoons salt

1 Tablespoon Italian seasoning*

6 Tablespoons (or more) Olive oil

Toppings:

sauce/cheese/etc – you know the drill

  1. In a large bowl mix the flours together. Add the yeast and mix some more. Add the salt, you’re seeing the pattern. Add the herbs and mix it up one more time.
  2. Add the water and milk mixture and 2 tablespoons olive oil. Mix until you can’t mix anymore, then turn it out and knead it until it’s all smooth and and when you poke it with your thumb, it springs back at you.
  3. Add a little more olive oil to a bowl (wash out the one you started with if you want to use that – no rough ragged bits in the side to slow you and complicate things later). Cover. Refrigerate overnight or up to 72 hours.
  4. Oh, you want pizza TODAY??? Then leave out of the fridge and let rise until doubled 1 1/2 to 2 hours.
  5. If you’ve refrigerated the dough, let it come to room temp, about 2 hours.
  6. Set oven to 500 and if you have a pizza stone, put it in the oven now.
  7. Put 2 Tablespoons olive oil in your cookie sheet/ large four cornered baking pan.  Press the dough into the pan, dimple the top with your fingers (it’s no really necessary, but it’s lots of fun). Put sauce on (not too much). Because this is going to bake for a while, you’re going to put the cheese on later.
  8. Bake for 25 minutes.
  9. Take out of the oven and put on the rest of your toppings. Put back in the oven for another 5-10 minutes, until everything is hot and melty and just right .
  10. Let it cool a little before before slicing and serving.
  11. Mangia!

* Italian seasoning – I never bought a premixed Durkee’s definition of Italian until I made this recipe. I have no idea what possessed me. I have actually made repeat purchases. One shaker jar V. pulling out several and making choices…..

The original also called for dry milk powder, which I bought and used for virtually nothing else, and when I ran out I started using just plain old milk, which I’m much more likely to have on hand.

The original story was Pizza face-off is a family holiday festivity by Nancy Shohet West in the Boston Globe, December 12, 2007 p. E4.

Durkee Italian Seasoning

Durkee Italian Seasoning

Leave a comment

Filed under Christmas, Pizza, Recipe