Friday, July 18, 2008


With the kids away at camp I have more time to screw around with the camera while I'm making dinner. That's why I've been posting so often about what I cook for my family. I cook like this (simply and with an abiding devotion to simplicity and fundamental technique) almost every night but, because the kids tend to get in the way, I rarely bother to take pictures and even more rarely blog about what I make for family meal.


I've had enough inquiries about how I make the dough, that I have decided to post the recipe. It will appear in a new post later today.


Don Luis said...

Beautiful. How do you make the dough?
I'd be interested to know what you think
of mine.

Kanani said...

Ah, cooking for two! It's different than cooking for the entire tribe. Looks great.

Linda said...

Hi Bob, and also to Don Luis,

I am a complete old Italian grandma type so I make the dough sans precise measurements because I can just feel that the dough is how it should be. Maybe I'm missing something (I usually use all-purpose baking flour instead of high-guten - am I a Luddite?). I think it usually comes out to about 2 cups of water, a tablespoon+ of olive oil, about a teaspoon+ of yeast, and 1 1/2 tsp. of salt (sometimes more), and just enough flour (it's the "feel" thing again). Sometimes I even hit the yeast with some wine (extra sugar and yeast, is that bad?). And the toppings are really important, my own canned, roasted tomato sauce/paste or perhaps pesto from my garden. Unfortunately I have to use commercial fresh mozzarella, but everything else I grow. Instead of a peel, I put a cast iron "pancake" pan in the hot oven, take it out, dust it with semolina, place the dough on it, add all the sauce and veggies, meat, etc., then put it back in the oven (or on top of the barbecue grill) and in about 15 minutes, it's ready. I love it, and so does my family. Maybe it's just a family kind of thing....

Bob del Grosso said...

Linda, Don Luis
I hope that my recent post on how I make pizza dough answers all your questions.

Dan said...

As Linda suggests - I love putting my pizza stone on the grill. It gets much hotter than my oven and doesn't heat my house.

Also, I don't have to deal with the wonderful smell of burned cornmeal/semolina afterwards.