Pizza Night
Sunday night is Pizza Night.
We have a family tradition of pizza every Sunday night. Rich makes the pizza, I make the dough. He started making pizza years & years ago, when we figured out that none of the pizza joints in our neighborhood were doing New York style pizza. The closest great pizza we could get was Gialina over in Glen Park, which is amazing, but they don't deliver. So Rich figured out how to make it himself.
A few years ago, I started making the dough. I use the Roberta's Pizza Dough recipe from the New York Times (that's a gift link, it will work for a couple weeks).
The recipe makes two pizza doughs, and I quadruple it to get eight, enough for a month of pizza nights. I use a combination of King Arthur All-Purpose flour and Caputo Tipo 00 Pizzeria flour. I have an Ankarsrum stand mixer that can handle big batches of dough, no problem.
Each dough ball is about 260 grams.
Shaping each ball is the fun part.
Look at those li'l cuties! The two in the back got used that night, the six in the front went to the freezer to use for the rest of the month.
For toppings, Rich uses Mutti pizza sauce, and whatever whole milk, low-moisture mozzarella we can find, usually Galbani. Plus a little oregano.
Ready for the oven! It bakes at 550° for 5-6 minutes on a heated baking steel.
There she is!
Happy crust! I had to take one of the pieces with a small crust, because Wanda bogarts the big, poofy crust pieces.
Clip from Pirates! Band of Misfits
Pizza Night is no Ham Nite, but we like it.