We made pizza (and here’s how)

Last night we made three of the four pizzas from the original dough, with delicious results. I was pleased with the nutritional breakdown when I did it – after the fact – but now we also have something to work toward next time: because we did the dough completely from scratch (and baking is haaaard!) we didn’t deviate from Alton Brown’s recipe in I’m Just Here For More Food. Next time we’ll experiment more with whole wheat flour, and may even throw in some white wine courtesy of a new recipe from a friend.

We set the dough (already separated) out to rest for a bit and started on the garlic infused oil.

Pretty exciting stuff: olive oil, peeled and pressed garlic cloves, medium heat. You just absolutely do not want the cloves to overcook or they’ll get bitter and ruin the whole point of infusing the oil.

The dough recipe makes four small pizzas, perfectly sized for our 8″ cast iron skillet. For the first one, I used a tablespoon of oil, cracked pepper, part-skim mozzarella cheese, spinach and tomatoes.

That picture was taken before I added a bit of cheese on top. I posted a picture of the finished pie yesterday.

Pizza two was actually baked on top of the bottom of our 13″ cast iron pan (make sense?) and so was a little more hand-made in appearance. Toppings were almost the same as the first, sans spinach and pepper.

Oh! See that? That, my friends, is the single greatest tip I can offer for pizza making, and it’s not even my own. Avi and I had dinner at Clumberkim‘s awhile back and I watched her cut pizza with scissors. Scissors! What a genius idea! Just wait for the cheese to set, but you’d have to do that anyway before going at it with a pizza cutter. Fabulousness.

And that brings us to pizza three. Pure ridiculous indulgence. Cheddar cheese, red onion and bacon.

(Yes, it is topped with the garlic cloves from the infused oil.) This one was also baked in the small cast iron skillet. If you’ve never baked a pizza in cast iron before, please try it out. You can even borrow one of ours. It’s really the perfect vessel for this kind of cooking.

Sigh. The problem with posting this the day after I made it is now I’m hungry for pizza all over again.

Nutritional content for pizza dough, 1/16 of recipe (1 piece=1/4 of pie), approximate: 64 calories, .5 grams fat, 0 cholesterol, 280.6 mg sodium, 12.9 grams carbohydrates, .6 grams fiber, .3 grams sugar, 2.1 grams protein.

(Now, toppings obviously alter things considerably, and let’s be honest – you’re probably eating more than one piece anyway, right? Here are some of the bigger numbers per pizza:

1 tablespoon olive oil: 126 calories, 14 grams fat, 2 grams saturated fat

1/2 cup low moisture, part-skim mozzarella cheese: 171 calories, 11.3 grams fat, 7.2 grams saturated fat, 30.5mg cholesterol, 298.3mg sodium, 2.2 grams carbohydrates, 14.7 grams protein

If you stick to tomatoes and spinach, the addition is negligible. Bacon, on the other hand, well I’ll leave that one up to you.)

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One thought on “We made pizza (and here’s how)

  1. Pingback: cast iron skillet… pizza?! «

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