New Skill: Making Pizza Dough by Hand

Pizza, Pizza! 

Making dough was always an area I was uncomfortable with. Even when my grandma Veronica showed me a few techniques with cookies, cakes, and beureks, I always felt that sense of doom: "What if the dough just doesn't turn out right?" Oh, that fear of failure, something that keeps the best hands from trying. So, a natural, basic place to reattempt this skill was to learn how to make pizza dough. I recently joined a pizza-making class at "Sur La Table", and my comfort level immediately increased. I now look forward to making the pizza dough even more than the actual pizza!

 

 

There's nothing better than making dough from scratch, to be involved with this hands-on, magical process. No matter how daunting it may seem at first, there is a great feeling in knowing exactly what goes in it(and what doesn't). Plus, watching the yeast activate the flour and water to something essentially living and rising, and then handling, contorting it to a final product, very much excites the senses! By practicing a few times, dough-making from scratch can become second-nature.

 

While the following recipe, provided to us by Chef Mike Schaffer of Sur La Table, is used for machine-worked dough, it is completely doable by hand. If you have a little bit of strength and the desire, this CAN be done manually each and every time. Here are the basic ingredients and a step-by-step pictorial.  Nothing fancy, just five ingredients, and some patience. Please, also note: The demonstration below is my personal twist on how to manipulate dough. You can come up with your own variety on technique.

Enjoy!

 

.INGREDIENTS:

• 2 1/4 teaspoons active dry yeast
• 1/4 cup (2 oz) warm water, 110-115 degrees
• 3 1/4 cups bread-making flour (good organic, unbleached all-purpose flour works just fine)
• 1 1/2 teaspoon kosher salt
• 3 Tablespoons olive oil, plus 1 tablespoon for brushing
• 1 cup (or 8 oz) water

 

Mix 1/4 cup warm water with yeast, and let sit for 5 minutes or till bubbly

Meanwhile, add salt to flour, and combine (by hand is okay)



Pour in yeast mixture

Start mixing till well combined (it will feel quite sticky)

               



                           

Add cup of water and olive oil



Continue mixing by hand (use both hands and work through)

Kneading and pressing, using palms and fists

 

         

Continue working dough till you smooth out all lumps



                      





Place on a lightly floured surface, and work dough for few more minutes

Folding...

Kneading....

Stretching...

Stretching some more...



Until you have a smooth(slightly damp), ball of dough, with a bit of give when you press in.

Fold and tuck edges under, to make a round ball-Then place in bowl



Cover with a damp cloth and let rest at room temp (1 hour minimum)



Watch dough ball expand to twice its diameter!



Remove cloth and transfer dough to a floured surface



Cut into four sections with a knife- each section will yield approx. 6-8" diameter pizza

 

Take one section, with rolling pin, and press down on center



 

Then roll upwards first (may need good firm press)

 

Roll downwards, and then continue pressing and rolling in each direction

 

Until you achieve a circular shape (can also be rectangular). You may find the dough resisting quite a bit, so work it  and roll it well till you get to your desired thickness.



Brush dough surface with olive oil

Gently transfer dough onto parchment paper, baking sheet, or pizza peel


  

Add your toppings: In this picture are sautéed leeks, red onions, goat and mozzarella cheeses



Cover well with plastic film(if you wish to freeze)

Or otherwise, bake at 550 F for about 8-9 minutes, (alternatively at 450 about 10-12 min), until desired crispiness achieved and edges lightly browned. Enjoy!



Other topping ideas: Brie, sautéed shallots and garlic, over fresh spinach(left); Cherry tomatoes and buffalo mozzarella with basil and oregano (center); Cherry tomatoes with buffalo mozzarella, on top of basil pesto(right).

Micro Greens, Macro Flavor!

As winter greens like arugula and lettuce continue to thrive in these strange, labile weather conditions of Los Angeles, one of the ways to enjoy harvest is by picking some "micro greens", or edible young seedlings of these leafy vegetables. By harvesting a few of the young leaves, you can create a beautiful micro-green salad, along with some baby heirloom tomatoes, and nuts or seeds you might have on hand. The salad will be packed with vitamins and nutrients, and is a perfect mid-day snack or a prelude to a main course.




Easily grown indoors or outdoors

Using good, organic soil




Arugula roots can be a bit tough to eat, so I trim them off.

 

Rinse gently with water, then blot to dry with paper towels 



Arrange your micro-green salad any way you like, then add a few drops of extra-virgin olive oil and a dash of sea salt. Simple, and delicious.

The Dirty Dozen and Clean Fifteen: What is Worth Buying Organic?

The "Dirty Dozen" and "Clean Fifteen" are lists of fruits and vegetables published by the Environmental Working Group(EWG), that demonstrate the safety of foods in regards to pesticide and chemical contamination. It is interesting to note that leafy vegetables like lettuce, kale, and spinach are among the highest in pesticide content, therefore better to buy labeled "organic", whenever possible. In comparison,  the "cleaner", or less chemically exposed foods like avocados, cantaloupes, and mushrooms are okay to consume conventionally grown. The EWG compiled these lists after testing both fruits and vegetables for a variety of chemicals which help them grow and ward off pests.

"Dirty"

Looking at the list of clean versus dirty may seem daunting especially when deciding how to shop on a budget. But when given the choice, as the literature tells us, it is still BETTER to eat fruits and vegetables with some pesticide exposure, than to eat none at all.  One must always remember the importance of vital nutrients and vitamins, and getting enough daily intake of fruits and vegetables, regardless of how they are grown.



"Clean"

 Link to "The Dirty Dozen" and

"The Clean Fifteen":

http://www.ewg.org/foodnews/

 

 

Farmers Market and Community Gardens of Silverlake

Los Angeles is a tapestry of diverse neighborhoods and intersections. While disparities do exist between cultural and socioeconomic groups, there are unifying qualities within certain neighborhoods that bridge many gaps. Take for example, the small 2.75 square foot area of Silverlake, a section of L.A. known for its farm-to-table restaurants, hipster vibe, bars, and indie rock scene. This vibrant pedestrian-friendly neighborhood also boasts its own certified farmer's market, as well as community gardens. Pride of residents is evident with sustainably designed art that lines its streets, and multiple opportunities that exist for co-operative projects.

On an impossibly warm and sunny weekend such as this, one discovers this neighborhood by walking and exploring on foot. Dig just deep enough, and you will discover some pleasant surprises. Beauty lies just below, and it's all hidden in the details.

This community garden is literally built on vertical steps, leading down to the residential street.

Sunset and Hyperion junction of Silverlake

Locally sourced mushrooms

Certified organic

A local shop specializing in spices from the world over



Nature and function live in harmony