Page 20

the sunday project

with chef Robert Jewell

MAKING PIZZA

Executive chef Robert Jewell is the pizza maestro at Double Zero restaurant. One night Double Zero Chinook hosted the media types and Jewell showed us how to make Neapolitan-style pizza, then we made pizza. We had so much fun, we make pizza at home and can’t resist sharing the recipe with our readers. While you can use regular flour, we used 00 flour, the signature Italian brand available to purchase at both Double Zero restaurants. Just ask your server. Mess around with toppings and have fun making your own pizza. Recipe makes 2 pizzas. Making Pizza Dough

1/2 t. active dry yeast

Too much topping, like sauce, cheese, vegetables can cause pizza to become soggy because of the water content. A quick fix is to give the crust a quick brush of olive oil before topping – it acts as a barrier between dough and steam.

1-1/2 t. fine sea salt

But best to portion the toppings to just right.

Put the yeast in a small bowl with the warm water and whisk vigorously for 30 seconds. Put the flour in a stand mixer equipped with a dough hook. With the mixer running at its lowest speed, add in the cold water, reserving 2 T. Add the warm water, yeast mixture and keep mixing. Put the extra cold water into the yeast bowl to get out any remains and add to mixer. Mix for 1 minute until most of dough comes together on the hook. Stop the mixer, pull the dough from the hook and, using a spatula, clean dough off the bowl. Add the salt and mix on lowest speed about 1 minute. Rub dough between fingers, if you feel salt, mix for another minute.

Too little toppings contribute to a dry, crackerlike pizza with little flavour.

1 c. 00 flour, packed, plus 3/4 c. not packed 1/2 c. cold water plus 4-1/4 T. 3-3/4 T. warm water (80 - 85°F.)

Transfer dough to an unfloured surface and knead for 2 to 3 minutes until smooth. If the dough is sticky, sprinkle with some flour. When dough is smooth, cover it with a damp tea towel and let it rest for about 20 minutes. Then, loosen the dough and cut it into two even pieces. Form each into a ball, place on a lightly oiled cookie sheet about 3” apart and double plastic wrap the pan airtight sealing the wrap well under the pan. Place the pan level in the fridge and leave for 36 to 48 hours – 48 is best.

When your pizzas are topped just right – Robert has opted for tomato sauce, mozzarella, thin slices of chorizo salami, roasted red pepper slices, chèvre and chopped olives – into the oven it goes. Start your pizzas on the top to cook the crust and the topping, then after 3/4 cooked, transfer to the bottom rack so the crust finishes, since there’s more heat held in the bottom deck of the oven. Cook for about 10 minutes total, but you can tell what it’s doing by looking at it! Note: if your oven isn’t large enough for two pizzas, prepare, cook and eat one at a time. OR, you can leave one ball of dough in the fridge and make pizza the next night! Pizza is fun to make and everyone loves it!

Making Pizza When ready to make pizza, remove the dough and allow it to sit on the counter at room temp for about 30 minutes to come to room temp. (You don’t want to put cold dough into a hot oven.) When the dough balls are ready, press them on a lightly floured surface, from the centre out, to about 6”- 8”. Then slap or toss it to the right size – never use a rolling pin, or you’ll squish out all the natural gas the yeast has created. Preheat the oven to 500°F. Place your stretchedout dough onto your pizza stones or steels and top it. An even distribution of toppings helps the pizza look good and cook evenly, and you don’t want too much or too little. Tomato sauce should be room temp, too, definitely not cold.

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CITYPALATE.ca MARCH APRIL 2017

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