Todd English's Rustic Pizza: Handmade Artisan Pies from Your Own Kitchen
224
Todd English's Rustic Pizza: Handmade Artisan Pies from Your Own Kitchen
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Overview
Product Details
| ISBN-13: | 9781250165183 |
|---|---|
| Publisher: | St. Martin's Publishing Group |
| Publication date: | 11/07/2017 |
| Sold by: | Macmillan |
| Format: | eBook |
| Pages: | 224 |
| File size: | 85 MB |
| Note: | This product may take a few minutes to download. |
About the Author
TODD ENGLISH is a James Beard Award-winning chef and television personality with restaurants all over the world. He is a frequent guest on Top Chef, Iron Chef, The Today Show, Martha Stewart Living, Good Morning America, CBS This Morning, Live with Regis and Kelly, Extra, The Meredith Viera Show, and other major national television shows. He lives in New York City. His cookbooks include The Air Fryer Cookbook and Todd English's Rustic Pizza.
HEATHER RODINO is an editor, writer and food lover. The author of several books, she worked for many years in the publishing industry in New York. She now lives a few blocks from the beach in San Juan, Puerto Rico, with bookcases overflowing with cookbooks.
Todd English is a celebrity chef, restaurateur, author, and television personality. He is based in Boston, Massachusetts, United States. He is best known for his restaurant, Olives, plus his TV cooking show, Food Trip with Todd English, on PBS.
TODD ENGLISH is a James Beard Award-winning chef and television personality with restaurants all over the world. He is a frequent guest on Top Chef, Iron Chef, The Today Show, Martha Stewart Living, Good Morning America, CBS This Morning, Live with Regis and Kelly, Extra, The Meredith Viera Show, and other major national television shows. He lives in New York City. His cookbooks include The Air Fryer Cookbook and Todd English's Rustic Pizza.
Heather Rodino is an editor, writer and food lover. The author and coauthor of several books, including Easy-Freeze Instant Pot Pressure Cooker Cookbook, she worked for many years in the publishing industry in New York. She now lives a few blocks from the beach in San Juan, Puerto Rico, with bookcases overflowing with cookbooks.
Read an Excerpt
CHAPTER 1
THE DOUGH
The heart and soul of a good pizza is the crust, so I want you to start your rustic pizza journey here, with the dough, because it's so elemental. This chapter offers five pizza doughs; my time-tested and easy-to-make basic pizza dough and a healthy whole wheat version of it, a traditional Italian-style dough, a richer thick-crust (Sicilian-style) dough, and because I'm aware that many people who can't consume gluten still love pizza, a gluten-free dough. I want you to be able to get it right, so don't rush — take the time to get to know your dough.
BASIC PIZZA DOUGH
Many people are scared of yeast, but they shouldn't be. True, working with a yeast dough takes a bit of practice, but what good thing in life doesn't? If you're already comfortable working with bread doughs, you may notice that this dough is on the wet side, and that's exactly what you want for a thin-crust pizza that is both crispy and chewy. Once the dough hits the baking stone it will puff up. If you really don't want to make your own dough, go to your favorite local pizza shop and buy a piece of dough or look for premade dough at better supermarkets, and follow the steps below for rolling it out. But if you have the time, it's worth trying it from scratch. When measuring flour, make sure to lightly spoon it into the measuring cup and level it off. Don't stick the whole measuring cup into the bag of flour to scoop it or you could get a different measurement.
What's important to know about working with a yeast dough is that it's always different because yeast is alive — and that's kind of the magic of it. It can be affected by temperature and humidity. If you use the exact same quantities of ingredients on a warm, humid day then again on a cold, dry day, you could get different results, which is why making pizza dough takes practice. You'll learn to respond to what it needs — more flour, more water, another minute of kneading. That said, my dough is pretty forgiving. And while my basic pizza dough does call for using a stand mixer, you can absolutely make this the old-fashioned way and knead the dough by hand until it's smooth and elastic.
Most of the pizza recipes in this book make two 8- to 10-inch pizzas. If you're not using all four dough rounds at once, you can wrap them up and freeze them until the next time you make pizza. Thaw the dough in the refrigerator, but bring it to room temperature before using it.
MAKES ENOUGH DOUGH FOR 4 (8- TO 10-INCH) PIZZAS
¼ cup whole wheat flour
1 Line two sheet pans with parchment paper and set aside.
2 In the bowl of a stand mixer fitted with a dough hook, place the whole wheat and all-purpose flours, yeast, salt, and sugar.
3 With the mixer on low speed, slowly add the oil and then the water. Continue mixing on low until the dough is firm and smooth, about 10 minutes.
4 Divide the dough equally into four rounds. Place the dough rounds on the prepared sheet pans and cover them with a damp towel: let rise until doubled in size, about 2 hours.
5 To roll out the dough, generously flour your work surface and place one dough round on it. With floured fingers, press down in the center of the dough with the tips of your fingers, spreading the dough with your hands. When the dough has doubled in width, use a floured rolling pin to roll it out until it is very thin, like flatbread. The outer border should be a little thicker than the inner circle to make a sort of lip to hold in the sauce and toppings. Pick the dough up with a spatula or with the back of a knife, allowing it to fold up almost like an umbrella, and transfer it to a peel. Do not worry that the pizza is not round: you are looking for an 8- to 10-inch shape, a cross between an oval and a rectangle. If you get a hole, simply pinch it back together. Repeat with the remaining dough rounds and proceed with any of the pizza recipes.
ITALIAN-STYLE PIZZA DOUGH
Italian 00 (doppio zero, or "double zero") flour is a higher-protein, very finely ground, powdery soft flour. It is the traditional pizza flour. Dough made from 00 flour is a little stickier than dough made from all-purpose or bread flour. It requires less water, and if you find that the dough is not really coming together into a ball, you can add additional flour, 1 tablespoon at a time, but don't overdo it because you still want a relatively wet dough.
MAKES ENOUGH DOUGH FOR 4 (8- TO 10-INCH) PIZZAS
3¾ cups Italian "00" flour, plus additional for rolling
1 Line two sheet pans with parchment paper and set aside.
2 In the bowl of a stand mixer fitted with a dough hook, place the flour, yeast, salt, and sugar.
3 With the mixer on low speed, slowly add the oil and then the water. Continue mixing on low until the dough is firm and smooth, about 10 minutes.
4 Divide the dough equally into four rounds. Place the dough rounds on the prepared sheet pans and cover them with a damp towel: let rise until doubled in size, about 2 hours.
5 To roll out the dough, generously flour your work surface and place one dough round on it. With floured fingers, press down in the center of the dough with the tips of your fingers, spreading the dough with your hands. When the dough has doubled in width, use a floured rolling pin to roll it out until it is very thin, like flatbread. The outer border should be a little thicker than the inner circle to make a sort of lip to hold in the sauce and toppings. Pick the dough up with a spatula or with the back of a knife, allowing it to fold up almost like an umbrella, and transfer it to a peel. Do not worry that the pizza is not round: you are looking for an 8- to 10-inch shape, a cross between an oval and a rectangle. If you get a hole, simply pinch it back together. Repeat with the remaining dough rounds and proceed with any of the pizza recipes.
WHOLE WHEAT PIZZA DOUGH
For a whole wheat alternative to Basic Pizza Dough (see here), increase the amount of whole wheat flour to just under 50 percent. Whole wheat flour doughs absorb more water than regular wheat flour doughs. It can also take a little longer to rise, so be patient!
MAKES ENOUGH DOUGH FOR 4 (8- TO 10-INCH) PIZZAS
1 ¾ cups whole wheat flour
1 Line two sheet pans with parchment paper and set aside.
2 In the bowl of a stand mixer fitted with a dough hook, place the whole wheat and all-purpose flours, yeast, salt, and sugar.
3 With the mixer on low speed, slowly add the oil, then the water. Continue mixing on low until the dough is firm and smooth, about 10 minutes. If the dough seems dry, add more lukewarm water, 1 tablespoon at a time. If it seems wet, add more flour, 1 tablespoon at a time, until fully incorporated. The dough will be wet, but it will form into a ball.
4 Divide the dough equally into four rounds. Place the dough rounds on the prepared sheet pans and cover them with a damp towel: let rise until doubled in size, about 2 hours.
5 To roll out the dough, generously flour your work surface and place one dough round on it. With floured fingers, press down in the center of the dough with the tips of your fingers, spreading the dough with your hands. When the dough has doubled in width, use a floured rolling pin to roll it out until it is very thin, like flatbread. The outer border should be a little thicker than the inner circle to make a sort of lip to hold in the sauce and toppings. Pick the dough up with a spatula or with the back of a knife, allowing it to fold up almost like an umbrella, and transfer it to a peel. Do not worry that the pizza is not round: you are looking for an 8- to 10-inch shape, a cross between an oval and a rectangle. If you get a hole, simply pinch it back together. Repeat with the remaining dough rounds and proceed with any of the rustic pizza recipes.
GLUTEN-FREE PIZZA DOUGH
Many people with celiac disease or gluten intolerance tell me that pizza is by far the hardest food to give up. They miss and crave a good pizza, and while the commercially produced alternatives are improving every year, they still leave much to be desired. Why settle for less when you can make your own great gluten-free pizza dough? Now, you should know that working with gluten-free pizza dough is nothing like working with its "gluten-full" counterpart. You'll know you have the right consistency when it's like a thick pancake batter. Instead of rolling it out, use a spatula or wet fingertips to spread it out to your desired thickness. For best results, try to find a "one-to-one" gluten-free flour mix (my gluten-free pizza dough has been tested with King Arthur's Gluten Free Measure for Measure and Bob's Red Mill Gluten Free 1-to-1 Baking Flour). Such mixes have been specifically developed to substitute in recipes that usually contain gluten.
Just as with any yeast dough, gluten-free dough takes practice. If time is short, you can always substitute a commercially produced gluten-free crust to use with your favorite toppings, but this one is worth the effort to master. (The good news is it doesn't even require kneading.) Unlike regular pizza dough, gluten-free dough should be partially baked ("parbaked") before using. Leftover parbaked crusts can be frozen for up to two weeks.
Because it's a little trickier to form a lip on a gluten-free dough, I suggest you bake the pizzas at 450°F on parchment paper (one designed for high temperatures) on top of the baking stone or on a parchment paper–lined sheet pan. This will help to catch any escaped cheese, sauce, or toppings. This crust takes a bit longer to bake than a regular thin-crust pizza, anywhere from 10 to 14 minutes. Pull the pizza out of the oven as soon as it turns a nice golden brown.
MAKES ENOUGH DOUGH FOR 4 (8- TO 10-INCH) PIZZAS
2½ cups lukewarm water (105°F–110°F), more or less may be needed
1 One hour before baking, place a baking stone in the oven and preheat it to 450°F.
2 Cut 4 sheets of parchment paper to fit the size of the baking stone and grease lightly.
3 In a Pyrex measuring cup, stir together 2 cups of the water with the yeast and honey. Set aside for 10 minutes, or until puffy and bubbling.
4 Meanwhile, in a large bowl, whisk together the flour, cornmeal, and salt. Pour in the yeast mixture and stir to combine. Add more lukewarm water, up to the remaining ½ cup, until the consistency is somewhere between a thick pancake batter and a cookie dough. Stir in the oil. Cover the dough tightly with plastic wrap and let it rest 30 to 60 minutes.
5 After the dough has rested, take a knife and draw an X shape in the dough to divide it into 4 pieces. Using a greased spatula or wet fingertips, spread one-fourth of the dough onto the parchment paper in a circular shape as thinly and evenly as possible.
6 Using a pizza peel, slide the dough onto the pizza stone. Parbake the dough for 10 to 12 minutes, or until it is just beginning to turn very light golden brown.
7 Repeat steps 5 and 6 using fresh parchment paper. Use the crust immediately, or cool it completely and then freeze it between sheets of wax paper for longer storage.
SICILIAN-STYLE PIZZA DOUGH
Sicilian style. Grandma pizza. Focaccia style. Whatever you call it, thick-crust pizza is comforting and delicious. You don't even need a baking stone: just use a basic sheet pan and you're set.
MAKES ENOUGH DOUGH FOR 1 (18 X 13-INCH) PIZZA
¼ cup whole wheat flour
1 In the bowl of a stand mixer fitted with a dough hook, place the whole wheat and all-purpose flours, yeast, salt, and sugar.
2 With the mixer on low speed, slowly add 2 teaspoons of the oil and then the water. Continue mixing on low until the dough is firm and smooth, about 10 minutes.
3 Transfer the dough to a lightly oiled bowl and cover it with a damp towel: let rise until doubled in size, about 2 hours.
4 Meanwhile, coat a half sheet pan with the remaining oil. Transfer the dough to the pan and gently stretch it to fit the pan. If the dough springs back, let it rest a few minutes before continuing. Dimple the surface gently with your fingertips.
5 Cover the pan with plastic wrap and let the dough rise, 30 to 40 minutes, before proceeding with one of the pizza recipes.
Note: You need to use a rimmed half sheet pan (at least 1 inch deep) to hold the olive oil used in step 4: a cookie sheet will not work for this purpose.
CHAPTER 2
SAUCES AND FLAVORED OILS
When you think about some of the most memorable pizzas you've tasted, chances are the sauce was a big part of the flavor. Maybe it was a little spicy or had a hint of sweetness or tasted just of fresh tomatoes. In this chapter I offer a range of classic sauces and flavored oils (which is not to say that every pizza needs a sauce, as you'll soon see!), some to top the crust, others to drizzle on the finished pizza to pull all of the flavors together.
MARINARA SAUCE
Most pizzas use some version of marinara sauce. Mine is simpler than you might think — the only seasonings are a little onion, garlic, and basil. You really don't need anything else. On a pizza, you're working with multiple layers of flavor, so you want the sauce to play along like an instrument in an orchestra, not be a soloist. Always buy the best-quality canned tomatoes you can find. Use leftover sauce for pasta night or freeze it in small portions for your next pizzas.
MAKES ABOUT 4 CUPS
3 tablespoons extra-virgin olive oil
1 In a large pot over medium heat, heat the oil until hot. Add the onion and cook until it is translucent, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Crush the tomatoes with your hands, discarding any tough pieces, and add them to the pot, along with their juice. Stir in the salt, pepper, and basil.
2 Increase the heat to high and bring the mixture to a boil. Lower the heat to a simmer, cover, and cook for about 1 hour, stirring occasionally. Taste and adjust the seasoning, if needed. For a smoother texture, pulse the sauce briefly in a food processor.
ROASTED TOMATO SAUCE
Dinners made in sheet pans are all the rage, and this is like sheet pan sauce! It's even easier than a regular tomato sauce because you just throw all the ingredients together in a roasting pan, stick it in the oven, and about 1 hour later you have a sauce. For a smoother texture, pulse the sauce in the food processor. As with the Marinara Sauce (see here), you can freeze this in smaller portions that are the perfect quantity for one or two pizzas.
MAKES ABOUT 7 CUPS
3 pounds fresh plum tomatoes, or 2 (28-ounce) cans whole tomatoes in juice, well drained
1 Preheat the oven to 375°F.
2 In a roasting pan, toss all the ingredients together to combine. Bake until the tomato skins are charred and the sauce has just begun to come together, 45 to 60 minutes.
3 When the mixture is cool enough to handle, coarsely chop the tomatoes. Be sure to scrape up the pan juices.
(Continues…)
Excerpted from "Todd English's Rustic Pizza"
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Table of Contents
Introduction 1
1 The Dough 7
Basic Pizza Dough 8
Italian-Style Pizza Dough 10
"Whole Wheat Pizza Dough 11
Gluten-Free Pizza Dough 12
Sicilian-Style Pizza Dough 14
2 Sauces and Flavored Oils 16
Marinara Sauce 16
Roasted Tomato Sauce 17
Bolognese Sauce 18
Fresh Tomato Sauce 20
Almond Pesto 21
Traditional Basil Pesto 23
Romesco Sauce 24
Roasted Garlic Becharnel 25
Chimichurri Sauce 26
Tomato Oil 27
Basil Oil 28
Mint Oil 28
Tahini Sauce 29
Tzalziki Sauce 30
Herhed Yogurt Sauce 32
Salsa Verde 33
Mustard Aioli 34
3 Toppings 35
Roasted Garlic 36
Roasted Red Onions 37
Balsamic Onions 37
Caramelized Onions 37
Roasted Butternut Squash 39
Braised Fennel 40
Herbed Goat or Ricotta Cheese 41
Roasted Cherry Tomatoes 42
Roasted Beets 43
Walnut Gorgonzola 44
Roasted Eggplant 46
Crispy Eggplant 46
Grilled Zucchini 47
Roasted Pears 48
Sautéed Mushrooms 49
Sautéed Spicy Spinach 50
Sautéed Kale 51
Spicy and Garlicky Broccolini 52
Baba Ghanoush 53
Cauliflower Purée 54
Roasted Cauliflower 55
Portobello Mushroom Purée 56
Fig Jam 57
White Bean Hummus 59
Chicken Chili 60
Italian Meatballs 61
Blackened Brussels Sprouts 62
Bruschetta Tomatoes 64
4 Veggie Pizzas 65
Oliver Pizza 66
Pizza Bianco 68
White Pizza 69
White Bean Hummus and Asiago Pizza 71
Pizza Classico 72
Potato, Almond Pesto, and Fontina Pizza 73
Spicy Spinach and Feta Pizza 74
Portobello and Fontina Pizza 76
Asparagus and Mushroom Purée Pizza 77
Wild Mushroom Pizza 78
Mushroom Puree and Herbed Goat Cheese Pizza 79
Margherita 81
Leek, Potato, and Gruyère Pizza 82
Golden Beet and Walnut Gorgonzola Pizza 83
Butternut Squash and Sage with Roasted Garlic Béchamel Pizza 84
Roasted Eggplant Pizza 86
Triple-Threat Roasted Eggplant, Tomato, and Onion Pizza 87
Brusehetta Pizza 88
Roasted Eggplant and Balsamic Onions Pizza 89
Crispy Eggplant Pizza 90
Zucchini, Onion, and Ricotta Pizza 91
Fresh Tomato, Braised Fennel, and Gorgonzola Pizza 93
Shiitake and Roasted Garlic Béchamel Pizza 94
Fava, Ricotta, Pine Nut, and Pesto Pizza 96
Quattro Formaggio Pizza 97
Marinated Artichoke Hearts with Herbed Goat Cheese and Shaved Parmesan Pizza 98
Roasted Pear, Camembert, and Watercress Pizza 100
Pear, Gorgonzola, and Mozzarella with Balsamic Onions Pizza 101
Spinach, Roasted Tomato Sauce, and Mushroom Pizza 102
Creamy Spinach and Paneer Naan Pizza 103
Garlicky Broccolini and Chile Pizza 104
Three-Broccoli Pizza 106
Baba Ghanoush Flatbread with Goat Cheese and Red Onion 107
Ricotta and Cherry Tomato Pizza 109
Roasted Cauliflower, Mushroom, and Red Onion Pizza 110
Curried Cauliflower Naan Pizza 111
Radicchio, Asiago, and Balsamic Onion Pizza 112
Summer Squash Pizza 113
Eggplant, Olive, Caramelized Onions, and Tahini Pizza 114
Red Onion, Ricotta, and Spinach with Fresh Tomato Sauce Pizza 116
Almond Pesto and Fresh Mozzarella Pizza 116
Caramelized Onion and Swiss with Thyme Pizza 117
Romesco and Zucchini Pizza 118
Blackened Brussels Sprouts with Parmesan Pizza 119
Broccolini and Cheddar Pizza 120
Two-Sauce Pizza 121
Burrata, Tomato, and Basil Pizza 122
5 Meat Pizzas 123
Prosciutto and Arugula Pizza 124
Bronx Bomber 126
Fig and Prosciutto Pizza 127
Kielbasa, Sauerkraut, Potato, and Mustard Aioli Pizza 129
Kielbasa, Red Onion, and Cabbage Pizza 130
Jamón Serrano and Romesco with Shaved Manchego Pizza 131
Isabelle's Pizza 132
Roasted Cauliflower and Bacon Pizza 134
Chicken Chili Pizza 135
Old-Fashioned Meat Lover's Bolognese Pizza 137
Spicy Chicken Sausage Pizza 138
Tuscan Flatbread 139
Meatball Pizza 140
Salsa Verde Chicken and Queso Quesadilla Pizza 141
Roasted Pulled Chicken, Provolone, and Basil Oil Pizza 142
Chicken, Almond Pesto, and Arugula Pizza 144
Sweet Italian Sausage and Fennel Pizza 145
Chorizo, Red Pepper, and Manchego Pizza 146
Skirt Steak and Chimichurri Pizza 147
Deconstructed Carbonara Flatbread 148
Merguez Flatbread with Herbed Yogurt Sauce and Mint Oil 150
Ham and Cheese Flatbread 151
Barbecued Chicken Pizza 152
Kale and Chorizo Pizza 155
Salumi Pizza 156
Tres Carnes Flatbread 157
Italian Sausage and Ricotta Pizza 158
Roasted Garlic, Chicken, and Red Pepper Pizza 159
Bacon and Cheddar Flatbread 160
Cheesesteak Pizza 162
Pepperoni, Red Onion, and Olive Pizza 163
Amatriciana 164
Creamy Chicken with Herbs pizza 165
Turkish-Style Flatbread with Herbs Tomato, and Sumac Onions 166
Chorizo, Poblano, and Cotija Pizza 168
Blackened Brussels Sprouts, Bacon, and Provolone Pizza 171
Ricotta, Speck, and Mushroom Pizza 172
Speck, Pear, and Walnut Gorgonzola Pizza 173
Butternut Squash, Parcetta, Ricotta, and Red Onion Pizza 174
Chicken Tikka Masala Naan Pizza 175
Radicchio and Pancetta Pizza 176
Smoked Mozzarella, Salami, and Black Olives Pizza 179
Mexican Chorizo, Potato, and Fennel Pizza 180
6 Seafood Pizzas 181
White Shrimp and Leeks Pizza 182
Spicy Shrimp and Leeks Pizza 185
Shrimp, Fontina, and Pesto Pizza 186
Shrimp and Chroizo Pizza 188
Smoked Salmon Flatbread 190
Scallop, Bacon, Shallot, and Asiago with Chives Pizza 190
Shrimp Scampi Pizza 191
Anchovy, Salsa Verde, and Fresh Mozzarella Pizza 192
7 Sicilian-Style Pizzas 193
Cacio e Pepe Pizza 194
Grandma Pie 195
Roasted Cherry Tomato and Oregano Pizza 197
Hot Italian Sausage, Caramelized Onions, and Roasted Red Pepper with Dijon Mustard Aioli Pizza 198
Pepperoni, Sausage, and Fresh Tomato Pizza 200
Greek-Style Pizza 201
Artichoke, Asparagus, Bell Pepper, and Olive Pizza 204
Pepperoni and Jalape&nbar;o Pizza 203
Pissaladiere 205
The Works 206
Index 207