On Monday I told you that you should make yourself some pizza. The reviews of the dough recipe on Epicurious mentioned that you could easily freeze the majority of the dough for later use, but I wasn’t exactly clear on the best way to do so.
So, I winged it! And it turned out great. In fact, I think it turned out better than the first batch. I’m attributing this to decreasing the cook time a little, rolling the edges of the crust, and remembering to brush the dough with olive oil before topping it, which I forgot last time.
Here’s how the process went:
- On Monday, I separated the huge batch of dough into four parts. One we ate; the other three I rounded into balls, wrapped nice and tight in saran wrap, put in a zip-lock freezer bag, and froze.
- Yesterday morning, I popped one of the plastic wrapped balls into the fridge to thaw.
- Yesterday afternoon, I called my boyfriend and asked him to pretty please take it out of the fridge, unwrap it, and let it sit on the counter at room temperature. (I was aiming for letting it sit for about an hour and a half, but I went for a run before cooking it, so it was probably more like two or two and a half hours.)
- Yesterday evening, I floured the counter, cut the ball into two little balls, and rolled each of them out. Set them on a baking sheet sprinkled with corn meal, brushed the top with olive oil, topped them, and put them in a 500 degree Fahrenheit oven for 13 minutes, switching the two baking sheets halfway through.
The pizza in the foreground was incredibly delicious! I was vaguely inspired by a snowy winter evening my boyfriend and I spent at Squaw Valley probably five or six years ago. We had dinner at Fireside Pizza Co., where we shared their fantastic pear and Gorgonzola pizza. It must have been epic because it’s what I remember best about our trip, lol.
Now, I didn’t think of actually looking up the Fireside website for more info on the pizza until five seconds ago. According to the website, the real deal involves “Bosc pears, gorgonzola cheese, and red onions [that] are baked to perfection and finished with fresh arugula and a hint of balsamic vinaigrette.”
The version concocted from my fuzzy memory (and the availability of weird cheeses at the grocery store) involved spreadable goat cheese, topped with a layer of spinach, topped with slices of pear, sprinkled with herbed goat cheese and chopped, maple-candied walnuts.
It must have been pretty tasty anyway, because the boyfriend says I should make it for his mom some day!
Right before I slid the pizzas into the oven, I stood there admiring my handiwork and realized this is the first time I’ve actually creatively enjoyed cooking (other than sweets) in a really long time.
What’s your favorite specialty pizza?