As anyone who knows me can tell, I am a person who loves to eat. More than that, I love food. Even as a child I was fascinated with the combination of science and creativity that surrounds the kitchen. I collected cookbooks, kitchen gadgets and watched all those gourmet cooking shows on PBS.
In fact, it was Julia Child's show that prompted me to prepare an entire french meal on my 16th birthday, in record breaking heat. I remember the menu included french bread, onion soup, duck a 1'orange, and a strawberry souffle. I was so exhausted, I jumped in the pool when it was done. Never since have I attempted anything as extensive. Who knows, if it had been cooler that day, I might have gone to a culinary academy!
I am still trying to duplicate the taste of my favorite food: a pizza from one of those great pizzerias run by Greek families on almost every major street in New England. I have come close, but not close enough to my satisfaction. However, most of the fun is in the trying. Nevertheless, the Pizza Dough recipe below is very good, and it can be used for other dishes, like Foccacia, or Calzone, or Fatayer.
Pizza Dough
1 cake yeast or 2 pkgs active dry yeast (4 1/2 tsp)
2 cups warm water (95-100 )
2 Tbsp sugar
1/4 c. rendered butter, melted
1/2 c. salad oil (or skip butter and use 3/4c oil)
6 cups unbleached flour
1 1/4 tsp salt
Dissolve yeast in water, add sugar. Let sit in warm, draft free place for 10 min. until foamy on top.
In a mixing bowl, add 3 cups of the flour, and the salt.
Add the yeast mixture, butter and oil. Mix batter 10 mins. until smooth and it begins to leave the sides of the bowl.
Mix in 2 1/2 cups more flour.
Roll out the dough on a floured board, and knead for 8-10 mins.
Add 1/2 cup of flour a little at a time until the dough reaches a smooth elastic consistency.
When the dough is smooth, transfer it to a greased bowl, giving it a turn to coat.
Cover and let rise in a warm, draft free place for 1 1/2 hours.
Punch down, knead a little more, cover and let rise another 1/2 hour