Tuesday, March 31, 2009

The Best Pizza Around



Last night I was lucky enough to be invited to Kyle Brutschy's house for a homemade pizza dinner. This is something that he does quite often and sometimes when my kid goes over there to play with his kids I get the good fortune of having his pizza for dinner.

He makes the dough a day or two ahead of time, he makes his own sauce and he uses a combination of cheeses, the result is delicious. I think the real key to the success of the pizza is the dough. My husband and I sometimes make pizza at home and Brad often says, "We really need to get Kyle's dough recipe."

So, while Kyle was busy cooking, I wrote down the recipe, took notes as he worked and told him I was going to put it on my blog. So here it is.

• 4-1/2 cups bread flour (chilled)
• 1-3/4 tsp salt
• 1 tsp instant yeast
• 1/4 cup olive oil
• 1-1/3 cups ice cold water
• Semolina flour for dusting
  1. Stir together flour, salt and yeast in an electric mixer bowl.
  2. With a large metal spoon dipped in water, stir in the oil and cold water until the flour is absorbed.
  3. Use an electric mixer with a dough hook and mix on medium for 5 to 7 min., until dough is smooth and sticky. Sprinkle a little bread flour if the dough is too sticky or more ice water if it is too dry.
  4. Gather dough into a mass in the bowl and sprinkle with semolina flour to avoid sticking.
  5. Cover tightly and refrigerate overnight or up to 3 days. Dough should rise a bit (if you go in and out of the fridge a lot the dough may rise too much).
  6. Remove from fridge 1 to 2 hours before you want to make pizza.
  7. Cut into 4 large pieces and shape.
  8. Make your pizza on a peel or sheet dusted well with semolina flour.
  9. Bake at 500 degrees on a pizza stone for 6 minutes.
He says the chilled bread flour and using semolina flour for dusting are key. He buys his semolina flour at Lucca on Valencia St. in San Francisco (www.luccaravioli.com).

Good luck, if you try it, let me know how is turns out!