Utilitarian Pizza Crust

     Coming from the Chicago area, I'm very particular about my pizza. Upon moving to central Illinois, I came to the conclusion that they really didn't know what they were doing in regards to pizza. I won't even get into the atrocities they commit when making "Chicago-style" pizzas. It was a bad sign when our gas station had the best pizza in the area. I had no choice but to crack and start seeking out my own recipes. This particular recipe is a real gem. It leaves lots of room for interpretation. I've added all sorts of herbs, spices and cheeses to the crust and it always comes out great. Give it a try for yourself. This recipe will yield one crust about 16" in diameter. As always, notes and changes are in blue.

Utilitarian Pizza Crust
via World Food Italy

Ingredients

• 3 cups flour, plus extra for dusting
• 2 teaspoons salt
• 2 teaspoons (2 packets will work, too) active dry yeast
• 2 tablespoons oil, plus extra for brushing
• 3/4 cup lukewarm water
• 1/4 cup Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes

Directions

1. In a mixing bowl, sift the flour and salt and stir in the yeast (someday I'll actually sift the flour and not just unceremoniously dump it in the bowl). Make a well in the center and pour in the oil and water. (go ahead and add any optional ingredients at this point).  Gradually incorporate the dry ingredients into the liquid, using a wooden spoon or floured hands (or just slap the dough hook on the Kitchenaid and set it on the lowest setting)
2. Turn out the dough onto a lightly floured surface and knead well for 5 minutes, until smooth and elastic (again, I just let the Kitchenaid do this. You may find the dough doesn't set up and turn smooth and elastic. If that is the case, alternate adding a teaspoon of oil and a tablespoon of water. If the dough starts to get overly wet, compensate with a little extra flour. It never sets right for me straight off. I always have to fine tune it). 
3. Return the dough to a clean bowl, covered with lightly oiled plastic wrap (oil the inside of the bowl, too) and set in a warm place to rise for about 1 hour, or until doubled in size.
4. Turn out the dough onto a lightly floured surface and knock down. Knead briefly.
5. At this point I work the dough into a large, about 16" pizza crust. Feel free to cut it into smaller and make a couple pizzas. It also freezes well. 
6. Cooking time will depend largely on crust size and amount of toppings. Go with 450F (230C, Gasmark8) for about 15 minutes and then check to see if the crust is done the way you'd like. Adjust time from there. A stacked pie for me can take upwards of 25-30 minutes.

Good times!

Monday Recipe: Spaghetti alla Puttanesca

     Ah, the much maligned anchovy. So few people understand you. When you say anchovy, "EEW! Slimy fish!" or some approximation is normally the response you get. Some misinformed people think pizza is the natural habitat of the anchovy. They turn their head and will not condescend to eat anything with this salty little devil lurking about in it.
     My wife is one of those people. I have tried and tried again to get her to eat an anchovy. It wasn't happening. Then I realized what I was doing wrong. I needed to trick her. I needed to add anchovy to something she is powerless to resist. I laid one across my manly chest. Nothing. Then I realized I'd be better off putting them in some sort of pasta. I'm convinced she loves pasta more than me. I think she loves me because I make pasta for her to eat. Whatever works. I started digging through my Italian cookbooks until I found this little gem in World Food Italy by Linda Doeser. The recipe from the book calls for linguine, we only had spaghetti in the house, so there you go. How can you possibly go wrong with a recipe that literally translated, means "Whore's Style Spaghetti?"

Spaghetti alla Puttanesca
(via World Food Italy by Linda Doeser)

Ingredients

(for the sauce)

• 3 tbsp. olive oil
• 2 garlic cloves, finely chopped
• 10 anchovy fillets, drained and chopped 
• scant 1 cup black olives, pitted and chopped
• 1 tbsp. capers, rinsed
• 1 lb. plum tomatoes, peeled, seeded and chopped (we used tomatoes we canned from our garden)
• pinch of cayenne pepper

(remaining ingredients)

• salt
• 14 oz. dried spaghetti
• 2 tbsp. chopped fresh flat-leaf pasta (which I totally forgot to use. Oh well)

Directions

1. Heat the olive oil in a heavy-bottom pan. Add garlic and cook over low heat, stirring frequently, for 2 minutes.
2. Add anchovies and mash them with a fork. Add olives, capers and tomatoes and season to taste with cayenne pepper.
3. Cover and let simmer for 25 minutes.
4. While sauce is simmering, bring pot of salted water to boil. Add pasta and cook until al dente. Drain.
5. Spoon sauce over pasta and toss. Garnish with parsley. 

This makes about 4 servings.

Good times!