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B°°IC5
910060
uro Shower
Enclosures
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Wide Selection o
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display in our
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$500ff any bath or
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Glass Railing
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1
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26
By Beverly Levitt
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f,:y )
11/26
2004
Pizza making provides an innovative
approach to feeding your friends and
family this holiday season.
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GIFT
GUIDE
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.1
BLOOMFIELD HILLS 2388 Franklin Rd. 248-333-9348
FARMINGTON 31205 Grand River 248-476-0730
COMMERCE TWP 2891 Haggerty 248-624-2288
SOUTHFIELD 24055 W. 10 Mile 248-353-1500
NOVI 24300 Novi Rd. 248-380-0300
Monday-Friday 8AM-5PM
Saturday 8AM-1 PM
Atigottigszmio
GLASS
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905320
ou've checked off the eight
days of Chanukah; and now
the children are out of school,
and family and friends are
home for the holiday season. The
house is busy with people — hungry
people. And no matter that you've just
prepared Thanksgiving dinner and
hosted a Chanukah party, you've got
more meals to
serve.
What food
can most every-
one agree on?
Why, pizza, of
course!
Pizza making
can be a bond-
ing experience
and a fun activi-
ty as well as a
meal. So, gather
your family and
.,
houseguests,
children and adults, assemble some
ingredients and delegate!
Even though a Neapolitan baker is
credited with inventing the popular
snack, ancient Israelites baked flat, un-
leavened bread in rustic mud ovens,
then covered it with a topping of their
choice.
So, allow your company to assemble
and twirl the flatbread of our ances-
tors.
Author of the book Dishing with
Style (Clarkson Potter) Rori Troyato
calms our nerves, assuring us that the
Neapolitan pizza pie is very forgiving.
The innovative mother of two hates
predictably round pies. Instead, her
organically shaped pizza margheritas
billow out at the edges, and she urges
everyone to form their dough into
whatever shape they wish to create.
"When hosting a pizza party, organi-
zation is key" says baker Peter
Reinhart, author of American Pie: My
Search for the Peilect Pizza (Ten Speed
Press). He points to the French term
raise en place — having all the ingredi-
ents ready in advance and everything
in its place before you begin cooking,
the same as in a pizzeria.
Although buying prepared pizza
dough works just fine, if you must
make it from scratch, assemble it the
clay before and divide it into balls big
enough to make individual pizzas.
Leaving it in the refrigerator overnight
actually gives it more flavor, Reinhart
says.
When ready to assemble the pizzas,
remove only as much dough as you
need. Roll the dough, brush it with oil,
then top it with sauce and each guest's
favorite ingredients.
Essential tools include a pizza stone,
wooden baker's peel, a rimless baking
tray or very wide spatula, long-handled
tong, roller style
pizza cutter or
large sharp
e knife, good
cheese grater
and a rolling
pin. If making
dough you'll
need an electric
mixer with a
dough hook or a
food processor.
Set a table
with the neces-
sary tools,
cheeses and graters, bowls of sauces
and toppings, and condiment oils in
small jars with metal spouts so guests
can assemble pizzas easily. Divide the
tasks into stations — a dough making
area to roll out, stretch and shape the
pizzas; a pizza topping area for assem-
bling the pizzas and another for cut-
ting and serving them after they're
baked.
Pizza toppings can include thick
tomato sauce, pesto sauce, a variety of
cheeses, onions and garlic, mush-
rooms, peppers, olives (pits removed),
anchovies, potatoes, sun-dried or oven
dried tomatoes, sautéed radicchio.
The oven should be preheated to
550 degrees. Assemble the pizzas just
before transferring them to the oven.
Liberally flour the pizza peel to keep
pizzas loose on peel, making sure the
end of it is clean so pizzas will slide off
easily on to the pizza stone. Brush the
raw dough with olive oil, then the
tomato or pesto sauce, then the myriad
of toppings, which are all at room tem-
perature.
Don't overload the pizza; or when
you slide it on to the stone, the top-
pings may spill over and stick to the
stone. Avoid ingredients that are too
watery or juicy, or pizza will end up
soggy.
Check pizza after 10 minutes; if it's
not browned enough, bake one to two
minutes longer until the cheese is bub-
bling and the color is pleasing.