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Fire up your stones: Pizza at home
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Fire up your stones: Pizza at home
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| Photo | Felicia D'Ambrosio |
| Homemade pizza with ricotta and white anchovies |
Yesterday, the imperial New York Times Food section laid their blessing on a food item many people hesitate to attempt at home: pizza.
In an article wittily entitled Crust Fund, Sam Sifton peels away the mystique of pizza. All you need to make crackly, melty and aromatic pies at home is a baking stone and a peel, which can be had for less than $50 at any restaurant-supply store or online. (Try Fante's or Kitchen Kapers 'round these parts.)
With a stand mixer's hook attachment, dough is prepared in just seconds, left to rest, punched down once and ready for shaping in an hour. If you don't want to attack dough yet (and truly, it is very easy), buy it from one of Philly's best bakeries. Sarcone's and Faragalli's both sell one-pound dough balls for $1.50.
Mitch Mandell at Fabulous Foods has a dough recipe that works every time for me � you can substitute sugar if you don't have honey on hand.
Now fire up your stone and get tossing.
Sarcone's Bakery, 758 S. 9th St., 215-922-0445, sarconesbakery.com
Faragalli's Bakery, 1400 S 13th St., 215-468-5197
This is Mitch's business partner Cheri Sicard. His pizza dough recipe is great, but I have recently come up with a new recipe that even Mitch admits is better than his (totally different style, Mitch's is relatively thick crust, mine is thin). Find the recipe at http://www.fabulousfoods.com/recipes/article/46/28295 You can make this dough in a food processor in less than 5 minutes! Making pizza at home is easy, way less expensive than going out or take out (unless you go to one of those ultra cheapo chains, yuck) and you usually get a better pizza.
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