Sunday, September 28, 2008


I know I have been very neglectful here lately but its been hectic. What with one thing and another I feel as though there arent enough hours in the day. And have I told you how much I hate Insurance Companies in the States, they should all be wearing masks as they arae are all a bunch of bandits, I dont know how they sleep at night. Ok its safe to come out now my rant is over.

Due to the very busy nature of stuff around here lately, food has often been something just thrown together, but I did take the time to make my own pizza the other day. Probably because I got my flour delivery from King Arthur (the milling company in Vermont not the King Arthur of legends, I dont know him that well) and I get it in 25lbs bags. Yes a lot of flour I hear you say, but then I do bake a lot and the flour is so fresh it makes such a diffrence. If you get a chance give it a try. Well worth the little bit extra that you pay for it.
The recipe is a very simple one, and I have used it a bunch of times. I found that by storing the dough in the fridge (after its first rise) for a few days enhances the flavour,
3 Cups All Purpose Flour
1 Teaspoon Yeast
1 1/2 Teaspoons Salt
2 Tablespoons Olive Oil
11/4 to 11/2 Cups of Water
Toppings of your choice.
Mix and knead all the ingredients together, by hand or mixer, until a smooth soft dough is created. Do not over knead, it should hold together but look a rough on the surface.
Cover and allow to rise for 45 mins, then refridgerate for about 4 hours or up to two days. This step enhances the flavour.
Divide the dough in half and shape into a 9 to 12 inch round (thicker or thinner crust, your choice, we love the thin crispy one). Place on a parchment sheet cut to fit, cover the dough and allow to rest while you heat the oven (and baking stone if you have one) to 500f.
After about 30 minutes, using a giant spatula r peel, transfer teh pizza to the oven stone or palce parchemnt and ona pan and [alce in the middle of the oven.
Bake for 4 minutes, then remove from the oven.
You can now add your toppings of your choice and transfer hack to the oven and bake for another 8 minutes till the crust is golden and the toppings are bubbly.
If you want to have your pizza later you can cool the untopped pizza crusts, wrap them well in plastic wrap and store in the fridge for 5 days, or freeze for up to 4 weeks. When reheating the pizza, the oven needs to be 450f and bake for 8 minutes.
My hubby loves this pizza, especially with tons of garlic and a drizzle of Olive Oil. Yumm..


Marie said...

Looking graet Chris. I wish we could get King Arthur flour over here!

Raquel said...

Chris, that looks wonderful! We buy all of our flour from the Mennonites - fantastically fresh. I love King Arthur, tho and there are a few flours I order from them - Italian 00 is great for pizza. I really need to get one of those big pizza peels, tho, so handy! Much love, Raquel XO

Anonymous said...

The pizza looks delish, Chris! Oh, don't get me started on the insurance companies! What a racket!

PJH said...

Thanks for the nice mention of our flour, Chris. As you say, it's well worth the extra $1 or so you spend... even in tough times. We're an employee--owned company and we really, really care about our flour; we're carrying on a tradition that started in 1790 (yeah, we were founded when GW - uh, that's George Washington - was President). So anyway - thanks from me and my fellow 167 employee-owners! And yeah, that pizza is awesome - that's my favorite, too. That and The Fastest Pizza You'll Ever Bake using our Italian 00 flour. Cheers! - PJ Hamel, King Arthur Flour blogger/baker

Tulip said...

We don't get KA flour over here
:-( ...but I do like the look of your onions on pizza's are the best! yum!

Jan said...

Great pizza Chris!

Sylvie said...

Hey Chris, great looking pizza! I just blogged about pizza too! Great minds, eh?!

Andrew said...

You're so right about the insurance companies. What is wrong with them? We get letters from ours almost weekly, asking for more money. Why can't they just quote us a premium and stick to it?

Nice pizza, by the way ;-)

Sue said...

Yummy Chris...I know you have the KA Cookbook so you know you have to post the entire recipe on Zaar for all of us.
Good looking pizza BTW.
Love ya girlfriend.