The Pizza Bible is due out in less than a month. This book is poised to be THE definitive book on all pizza styles by world champion pizza maker Tony Gemignani. FGPizza has a special arrangement with Tony so that all books will be autographed by Tony and available for a Pre-Release price significantly lower than the $29 list price. I've ordered mine!
Some things just aren't worth it. You ever grow your own onions? They don't taste all that much different from store bought ones, in my opinion. Home grown tomatoes on the other hand are well worth growing yourself.
Now I don't work on my own car anymore because cars have gotten so darn complicated and some people feel the same way about bread. Making something like an english muffin must be complicated, right? Couldn't be farther from the truth. And the results? As tasty as a homegrown tomato.
An english muffin is little more than an overgrown pancake and about as easy to make.
There are english muffin recipes that use baking powder or soda that take less time to make. They are tasty, but this version is especially satisfying.
Combine 285 grams of flour, 220 (up to 270) grams of warm (100°F) milk or buttermilk, 1/2 tablespoon of sugar, 1/4 teaspoon of salt, 1 1/4 teaspoon of instant yeast, and 1 tablespoon of melted butter. Mix until a dough forms: about 8-10 minutes.
Why such a range on the milk? Depends on many things. High gluten, very dry flour will require more liquid than moister all purpose flour. Add the minimum, mix, and add more until the dough is slightly sticky yet velvety soft.
The dough should pass the "windowpane test". Place the dough in an oiled bowl and allow to rise for about an hour or until doubled.
Divide the dough into 6 balls about 80-90 grams each. Try to achieve a round smooth ball. This isn't easy because the dough is so sticky. Make a pile of cornmeal and flatten each ball into the cornmeal. Cover the disks with plastic wrap and allow to proof for another hour.
Now the fun begins. Pre-heat your oven to 350°. Heat a griddle to about 300° or low-medium and oil or butter the surface. Spray oil works well too.
Gently transfer each muffin to the oiled griddle.
Cook for about 5 minutes on each side and then transfer to the oven to finish the cooking. Bake for 5-10 minutes in the oven.
Allow to cool on a cooling rack for 30 minutes. Split each muffin with a fork.
I have been working on this Winter pizza recipe for some time and think I have it perfected. December is hardly the time for a lot of fresh vegetables on pizza, but kale is available almost year round in my area. This pizza incorporates the creamy, sweetness of Cambozola cheese with the bite of red onion and the crisp texture and earthy taste of kale chips.
Pre-heat oven and baking stone to 500°F or higher.
For this pizza, I use a pizza dough with 10% whole wheat flour, but this is optional.
Start with 4 cups of either kale or loosely packed winter greens including varieties of kale, chard and tatsoi or mustard greens. My favorite is Lacinato kale but Redbor looks stunning on the pizza
Toss the greens with 2 Tbs olive oil, 1/4 tsp salt and 1/4 of a red onion thinly sliced as shown below.
Stretch 250 grams of pizza dough to a diameter of 10-12 inches.
Top first with about 3-4 oz of Cambozola cheese slices then all the greens and onion. Bake for approximately 8-9 minutes at 500°F. The kale will become crispy like kale chips with the creamy Cambozola underneath.
Bill has been trying to make the perfect pizza for over 4 decades. He's still working on it.