Pizza My Heart [by Katy]

July 8, 2004 | By | COMMENTS

[For three weeks, Josh & Katy blogsit]

Do you get it? The title of the post, I mean? It’s “Pizza My Heart.” Like that Janis Joplin song? That’s funny, isn’t it? I made that up.

No. I didn’t make it up. It is the name of some Northern Californian pizza chain. I find it clever in the way that I find punny coffee shop names clever. You know, like Uncommon Grounds. Or Brewed Awakenings. Or Sentient Bean. (What a fun game. Who can think of more?)

I pretended to make up the title of this post for two reasons. First, I am a shameless liar, despite studying a subject in graduate school that would imply I don’t approve of lying. Second, I am a little worried that you all will realize soon I’m not as funny as the Amateur Gourmet. This isn’t my fault. This is because I’m a girl. Girls aren’t as funny.

But girls may well be better in the kitchen. So let’s go into the kitchen, shall we? My kitchen, circa last night…

Last night was Pizza Night at our house. We conduct Pizza Night once a week, as no doubt many of you out there do. However, while living in San Francisco during the Great Dot-Com Bust, we got in the habit of making our own pizza rather than ordering out. It is cheaper, and it makes us feel superior to those who order from big pizza chains.

Perhaps you would like to feel superior, too? My pizza crust is lovely! It is also easy to make. This is what you will need: a pizza stone, several hours before you need to eat, yeast, flour, salt, olive oil, brown sugar, rosemary.

First, you should mix up a little packet of yeast with one cup of warm tap water. I sprinkle 1 or 2 tablespoons of brown sugar to get it started. Here’s me doing that.

Pizza1

Then in a separate bowl, you mix up 3 1/2 cups flour. I prefer a whole wheat crust. All that fiber, you know. It’s good for the bowels, as the Amateur Gourmet would say. If you prefer that, too, you should mix part whole wheat flour and part white — I usually do 2 cups whole wheat, 1 1/2 cups white.

Pizza2

Don’t forget that 1/2 teaspoon or so of salt. You know, it does make a difference. Even in chocolate chip cookies. But in pizza dough, too.

Pizza3

And I throw in some handfuls of brown sugar. What can I say? I like things a touch sweet. I have never found that anyone has complained about a sweet wheat pizza crust.

Pizza5

I chop up a little fresh rosemary and toss it in. This rosemary came from our herb garden. No. It came from Whole Foods. But we do have an herb garden, and it does have rosemary. We haven’t harvested any yet, though.

Pizza6

Pour the yeast into the flour mixture — and make sure you get all that foamy stuff. That’s where the yeasty action is.

Pizza8

Add 2 tablespoons of olive oil. Then, if you have a KitchenAid mixer — and for your own sakes, I hope you do — combine it using the bread hook. If you don’t have one, you’re going to have to get kneading.

(But seriously, why don’t you have one? Are you seeing anybody right now? The reason I ask is that getting married or having a formal commitment ceremony is a very good path to acquiring a KitchenAid mixer. Consider taking it to the next level. For the sake of your kitchen.)

Pizza9

Then it’s all nicely combined into a big lump of dough. You might have to add some water to make it less dry. My philosophy: do not be afraid of adding water. Why not have a sticky dough, since you don’t have to actually knead it if you have a KitchenAid mixer?

Grease a bowl, stick the lump of pizza dough in there, lay a wet paper towel over it and let it sit for, oh, 2 hours or so. Until it’s doubled in size.

Pizza10

Then you just roll that baby out on a cornmeal-covered pizza paddle…

Pizza12

Top it with your favorite toppings. In this case, carmelized onions, garlic, mushrooms, basil, mozzerella.

Pizza13

And slide it into the oven onto your preheated (450 degrees) pizza stone …

Pizza14

Now watch out for these pizza stones, dear readers. Our friend Kari was innocently making spanikopita one day when her pizza stone dramatically and explosively shattered. She avoided injury, but the spanikopita was not so lucky. The cause of the explosion was never determined, although it was thought to possibly have something to do with a cold pizza stone being put into an already hot oven. Moral of the story, maybe: let your pizza stone gradually heat up with your oven. Or stick with foods people can pronounce.

Ta-da, the finished product! After 12-15 minutes in the oven, Katy’s Whole Wheat Rosemary pizza.

Pizza15

Now who can come up with the most clever pizza pun? Go. –katy

Categories: Bread and Pizza, Recipes

  • http://www.neato.co.nz/delish christine d

    Girls are at least as funny as boys; it’s just that we don’t get to make as many fart jokes.

  • http://simplegames.blogspot.com Marisa

    That pizza smells really good. I thought you said that you couldn’t afford Whole Foods?

  • http://www.amateurgourmet.com Josh

    Aaah, caught. We do shop sparingly at Whole Foods from time to time. This, however, was not one. That rosemary is left over from some shrimp on rosemary skewers purchased by the Amateur Gourmet but prepared on our grill. He grossly overestimated how much was necessary and we’ve since had rosemary everything: bread, omelets, baths.

  • http://amateurgourmet.com katy

    And besides, Marisa, didn’t I say I was a liar? That gets me off the hook for everything.

  • Lisa

    Oh I do agree with the entire reason for weddings is to get a KitchenAid!! If I do not get one at mine someday, I’m not speaking to my family ever again! But seeing as how my Nanna, Grandma, and my mother all have one (and I use all three as well), I’m sure I’ll find a nice big box on the present table!!

    I love you just for that!

    And the pizza looks amazing!

  • http://cooksister.typepad.com/cook_sister Jeanne

    Boo! I got married and never got a KitchenAid or any other form of electric mixer. I was cheated!!! (Did get some rather lovely Le Crueset cast-iron cookware though so I guess I should shut up and count my blessings…)

    Btw, love the recipe to pizzas! (geddit? geddit??)

  • http://www.gentlemangourmand.com Andrew {GG}

    I do believe the assumption was correct about the pizza stone. To make life easier, just always leave it in there. I never take mine out.

    (And I think the reason most people who aren’t married don’t have a KitchenAid is because they cost like $500.)

    Anyway, I’m really enjoying this blog. On a side note, I’m sure you know most of the really cheap restaurants in Atlanta, but if you want, I can email you my Top 10 Atlanta Cheap (and tasty!) list.

  • KarenS

    I finally decided to get myself a KitchenAid since marriage seems distant at the moment. Like those new single-women diamond ads, I did it cause I’m commited to me. And I love it!

  • Casey

    I’m dating my self, and we can’t even afford a pizza stone . . . : (

  • tulip

    Yeah, the Kitchen-Aid is the ONLY thing we didn’t get in our wedding.

    I’ll be getting one ASAP!

    And I agree that the pizza stone should just stay in the oven. It keeps the whole breaking thing down to a minimum.

  • KAREN

    I am actually thinking of marrying my longtime (five years plus) S.O. JUST to get a Cusinart. He is anti-food processers, and I figure the marriage/gift angle would be an end run around the whole stand off.

  • http://rascoagogo.typepad.com sara

    I bought myself a KA at Thanksgiving because my mom said I had to do the Christmas mashed potatoes. Thirty lbs of potatoes + ancient hand mixer = impulse purchase on amazon. But I got a rebate and a free crock pot and it was on sale and the shipping was free and there wasn’t any tax. If I subtract out the cost of the massage that would be necessary after hand-mashing, it was a free mixer.

    Girls might not be as funny, but we can justify purchases like nobody’s business. So there.

    Also, you’re a great stand-in host couple.