Created by: Cathy Goff
Welcome to my blog. Thank you for joining me.
I chose the name for this site because dragonflies signify change, transformation and adaptability. This reflects the changes in my life personally, as well as the never ending changes that occur in my kitchen. From trying a new recipe, to adapting to a whole new style of cooking or baking .
One of my new favorite things is a Pizza oven that we added to our outdoor kitchen. I love it because it runs on propane not wood, so the time to get up to the desired temperature is much shorter. That being said, I decided to experiment with different types of pizza doughs, sauces and toppings.
I started the dough process using bread flour. However, after watching some videos on pizza making, I switched to “00” Flour. Who knew there were so many types of flour? But in my experimenting, I discovered the “00” Flour makes a much lighter, crispier crust, due to a high gluten content. Then while speaking to a fellow foodie, I was made aware of an even higher gluten content flour, which results in a light but chewier crust. It was a hit. But wait, I didn’t stop there….let’s talk sauce…
My same foodie friend provided me with some San Marzano tomatoes from his garden. He shared with me his ideas when making homemade pizza sauce using these tomatoes. This opened up a whole new world for me. Needless to say I had to try it. The result was a light fresh tasting sauce that had a slight kick to it by adding Calabrian Chili Paste. I used this sauce for a pepperoni pizza, but the possibilities are endless.
I am sharing my recipes for my dough and sauce and also posting pictures of my favorite pizzas which are the pepperoni and also a prosciutto and fig jam pizza with a balsamic glaze.
I hope this inspires you to be adventurous with your cooking and baking. Take some chances. Change things up. But above all, have fun!
I look forward to hearing about your successes when trying something new in the kitchen.
Cathy
Pepperoni Pizza
Prosciutto and Fig Jam Pizza
Pizza Dough (makes two 14″ pies)
3 1/2 -4 Cups High Gluten Flour (or “00” based on the type of crust you like) plus more for kneading
1 Package Dry Instant Yeast
1 1/4 Cups warm water (110 degrees)
1 Teaspoon Sugar
2 Tablespoons Olive Oil plus 2 teaspoons
2 Teaspoons Salt (Kosher)
Mix dry ingredients in a bowl of mixer fitted with a bread hook. While mixer is running on low speed, add the water and oil. Increase speed and mix until dough forms into a ball. (If too sticky, add a a little additional flour. If to dry, add a little additional water). Place dough on floured surface and knead until smooth and loses its gloss. Place dough into an oiled bowl and cover with plastic wrap for approximately two hours or until doubled in size. Remove dough from bowl and cut in half. Knead each piece of dough until smooth and roll into a balls. Place each ball of dough on a parchment lined sheet pan and brush lightly with olive oil. Cover each ball with a clean towel or plastic wrap and let them rest for 10 min. or cover with plastic wrap and place in refrigerator to rise overnight. Once ready to use, form into two 14″ rounds. You can then transfer your crust to a pizza paddle sprinkled with cornmeal. Add your toppings and bake in preheated 450 degree oven (on heated pizza stone or steel) for 11-12 min.
San Marzano Pizza Sauce (makes for 4 pizzas)
24 fresh San Marzano tomatoes skins removed (to remove skins, cut an x at the bottom of tomatoes and place in pot of boiling water for 7-9 minutes. Skins will slip off easily)
or: 4 Large cans of San Marzano whole tomatoes (skins removed)
4 Tablespoons olive oil
10 cloves of fresh garlic either minced or grated with a microplane
2 Teaspoons finely chopped fresh oregano (if using dried use half the amount)
2 Teaspoons finely chopped fresh basil (if using dried use half the amount)
2 Teaspoons finely chopped fresh thyme (if using dried use half the amount)
2 Teaspoons sugar
1 Teaspoon Calabrian Chili Paste (or to taste)
Salt and pepper to taste
After skins are removed from tomatoes (either fresh or canned), process in a food mill over a bowl to remove seeds. The end result will be a pure tomato (watery) mixture. If you prefer a chunkier sauce you can crush the tomatoes by hand.
In a large pot over medium heat add olive oil. Toss the garlic in the olive oil being careful not to burn the garlic.
Add the tomato mixture, sugar, herbs and chili paste. Salt and pepper to taste.
Cook the sauce over medium heat until reduced and slightly thicken.
Once the sauce is cooled, it can be used right away for your favorite pizza, refrigerated for 1 week, or portioned into containers to freeze.
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