Now That's Take-out - an Ode to Pizza and Tomatoes

'Tis the season for the tomato lover to rejoice! August edition of Connectionsforwomen.com has three tomato related stories; the health benefits, how to select them and what to do with them. I couldn't pass up the opportunity to add my own two cents worth to the chorus singing the praises of my favorite summer vegetable - well, really it's a fruit.

A tomato is often abused; picked green, ripened by chemical process, it doesn't stand a chance - but home grown or farm stand bought it is one of nature's wonders. That said any recipe using tomatoes is only as good as the tomatoes you start out with. I steer clear of supermarket tomatoes out of season - tasteless and scentless they look pretty but believe me, there is no substance. Give me a mis-shapen field or home grown ugly duckling tomato any day. I take flavor over looks in all aspects of life. So head to your garden patch , the farm stand or farmers' market, squeeze, sniff and feel and load your basket with tomatoes.

I picked up some "Campari" variety locally grown tomatoes when up north last week. They were close to being over ripe so as soon as I got home I tossed them in the food processor, added a couple of cloves of peeled garlic and rough chopped them. That all went into the skillet along with a slug of olive oil, healthy grind of coarse black pepper and a good pinch of Maldon sea salt. I cooked it for about 3 minutes, popped it into a container and into the fridge. Homemade tomato sauce in under five minutes.

Neighbors across my pond had to go into town for a couple of nights and alerted everyone in the valley that they were leaving their 14 year old twin boys alone! Those poor kids didn't stand a chance of mischief - everyone was looking out for them. They chugged across the pond in their small boat to ask me if I needed anything doing -in reality to check if I'd made brownies. They scored and in return they fixed a cupboard door for me. Eying the tomato splattered cook top they asked what I was making. Inspiration hit - "would you like to come over around six for pizza" I asked.

Pizza
Notes on cooking pizza. I have two secret weapons! The first is a perforated pizza tray (back pizza in above photo) made by Cuisinart. It's wonderful. The second is a square pizza stone - also good but I have to say, no offense old stone, that I get a crisper crust bottom with the new kid on the block - the Cuisinart tray. Honestly, it's not worth making homemade pizza without either a stone or specialized tray. Pizza paddle - mine broke a few months ago , long story but it involved a Standard Poodle helping with the dishes -'nuff said- and I have yet to replace it - I will because I miss it.

Dough*
Step 1.
Mix in a small bowl.
1 packet dried yeast
1/2 tsp sugar
2/3 Cups water warm to the touch (but not hot)
Let it proof - that is form a crusty, bubbly top. Will take a minimum of 5 minutes. If there is no bubble action you can conclude that you have either killed the yeast with too hot water or not used water hot enough to activate the yeast. Start over! The sugar is a necessary ingredient to activate the yeast - don't want to use sugar, substitute flour.

Step 2
Put the following in the bowl of a food processor
and pulse a couple of times.
2 Cups unbleached flour
~ 1 TBS olive oil
Big pinch of Maldon sea salt (no I don't have shares in the company to to my mind, it's the only salt worth using.)


Step 3
With the motor running add the yeast/water mixture to the flour. Pulse a few times to incorporate the water. It varies with humidity levels but chances are you will have to add more warm water to arrive at a soft, shiny ball of dough. Start by adding a couple of tablespoons of water and see if you need more. When the dough forms a ball it should be soft but not sticky - i.e. should not have to scrape it out of the processor bowl and off your hands. Put a little olive oil in a proofing bowl, pop the ball of dough in, turning it to coat with oil. Cover with a clean kitchen towel and let rise for around one hour. Rising time will vary given ambient temperature.

* Dough recipe comes from my friend Rocco - best pizza maker I know! Do not double up this recipe; make it in separate batches if you want more than one pizza - it only takes a few minutes.

Step 4
Pre-heat oven to 450F. If you are using a stone, put it in the oven now.
Building the pizza - simple is better.

If you are a pizza whiz, crank up the 'Three Tenors' , clear the kitchen and start twirling dough. If, like me, you are a more timid creature with dough, liberally flour a smooth working surface. Push down the risen dough and form into a ball. Using the heel of your hand work it into a circle. if it gets too difficult, flour a rolling pin or better yet, ice cold bottle, and roll out your dough. This recipe makes a generous 18" circle. If you have a pizza paddle, sprinkle it generously with coarse corn meal and ease your dough onto it. No paddle? Improvise. Cover a cutting board or a cookie sheet turned upside down with foil, sprinkle with cornmeal and continue as follows.
If you are using the Cuisinart tray put the dough on the tray and proceed.

Work quickly and spread a thin layer of the homemade tomato sauce over the dough. Top with a couple of handfulls of grated cheese (I used Fontina - great flavour and melts beautifully) scatter a handful of torn basil leaves over the cheese along with a good grind of coarse black pepper and a drizzle of olive oil.

Slide the dough onto the stone (cornmeal from the paddle will adhere loosely to the bottom of the dough and prevent it from sticking to the stone) or put the tray in the oven. Check at 15 minutes. Twenty minutes should be maximum cooking time if your oven is true to temperature.

Visiting twins pronounced it "awesome", assisted in making a second that they sailed home with. Now that's take out food.

Check back in a day or so. I've been experimenting with "sun drying" tomatoes (using the oven!) and the results are promising.

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