So today is Daring Bakers´posting date and I´m running a little behind. We are doing Peter Reinhart´s Naepolitan pizza recipe, as chosen by Rosa of Rosa´s Yummy Yums. Pizza is one of my favorite foods in the whole wide world, and Peter Reinhart is a master at all things bread, and he wrote a whole book about pizza, so I was really looking forward to this one.
But being a procrastinator by nature, the month just flew by. And, as a lame excuse, I have to say I was trying to make this recipe at my parents´because they have a kick-ass bread oven with baking stones on the bottom, and the sides, and my own oven is a lame gas oven I inherited from the previous owner and I haven´t bought a baking stone yet… well, needless to say, I didn´t manage to make the schedules work, so I´m stuck baking it in my lame oven.
As I´m writing this, the dough is resting in the fridge since last night, waiting for my friends to come over tonight to enjoy the pizza party while we watch the last episode of a lame soap opera they watch and I humor them and follow along when we get together.
But being late gives me time to figure out my toppings, and assemble them beforehand, plus I figured I would take advantage of the new poll feature WordPress has added to ask your opinion on the matter.
The recipe yields six thin pizzas, so I have a lot of room to play. My first ideas are:
1. Your typical marguerita pizza: tomato sauce, mozarella, and I´ll be drizzling some pesto on top.
2. A marguerita topped with raw arugula and dried out prosciutto ham sprinkled on top.
3. A spinach pizza with roasted garlic, bechamel sauce and onions and a generous layer of cheese on top.
I´ll update with pictures and comments as things happen.
In the meantime, you can check out a thousand variations of this recipe in the Daring Bakers blogroll.
UPDATE 1: I´ve got all my ingredients and now is on to some prep-work. First thing, I dried out the prosciutto. How, you ask? Well, I saw it on tv a while back and it´s so easy I had meant to try it ever since. Basically, you grab two porcelain or glass plates, put a paper towel on top of one plate, then arrange some slices of proscuitto over it side by side, put another paper towel and the other plate stacked on top to add some weight. Microwave it on high for one minute, then discard the paper towels and add new ones (they get soggy with the fat that cooks off), put the top plate back on and microwave again for 1 minute.
Voilá, you have proscuitto chips that you can use as they are to decorate something or chop them up as I´m planning to do and sprinkle on top of pizza or whatever your heart desires. I took some pics for you, which aren´t the best because daylight is going away fast, but at least it gives you a visual idea of what I´m talking about.
I´ll be back soon!
UPDATE 2: Well, the pizza is mostly gone by now, and it was a success! I ended up doing 1 spinach one because I run out of spinach and I copied Tanna´s idea of adding eggs to it since I had some killer organic eggs I could use (check out how orange that yolk is), 2 arugula ones with the dried out prosciutto, and 3 marguerita with pesto, just because I run out of the other ingredients and by the 6th pizza I was a bit tired.
I used half all purpose and half bread flour, and added the 1/4 cup of olive oil in hopes of having the best of both worlds. And I don´t know if it was the flours, the resting time or what, but I loved working with this dough, see, I even managed to do the flipping the dough in the air action shot! haha Which also served the purpose of adding a show to the dinner party! Oh, and for those of you wondering, the final episode of the soap was craptacular, as expected.
I have to say this recipe is definitely becoming a regular in my house. So If you want, you can check it out after the jump, with GF options included.
PS: Sorry for the crappy pictures, it was late at night and I didn´t want to take forever with the pics. I did my best “fixing” them with Picnic at Flickr, but they are still bad.