This week’s edition of Chefs at Home demonstrates how to produce not one but two exceptional pies, proving that the freshness and quality of handmade pizza can’t be beaten. From gathering the ingredients to rolling out the dough, the experienced creative director turned pizza cook Miriam Weiskind explains all you need to know. She details the origins of her pizza-making hobby and how she uses the act of giving to commemorate her mother’s generosity.
Weiskind likes to compare each pie she makes to “a beat of my mom’s heart.” Because of this, I am thankful to be in a place where I may continue to disseminate my mother’s love and generosity via the gift of baking delicious pizza. Also, to encourage others throughout the globe to do well and be kind.
You can cook fantastic pizzas at home by following the steps in the movie and reading Weiskind’s advice.
You’re going to need these supplies first:
For starters, Weiskind provides a comprehensive inventory of pizza-making tools. You’ll also need a food scale, pizza peel (she suggests one with a thin tip for easier launching), baking steel, mixing bowl, spatula, pizza cutter, pizza screen, and a tray to cook the pizza on once it’s done.
Prepare the Flour and Water for the Dough.
To make a wonderful pizza, you need a few simple ingredients: bread flour (preferably King Arthur), active dry yeast, cold water (ideally filtered, don’t use distilled), fine sea salt, and extra-virgin olive oil, as specified in Weiskind’s recipe. She explains that the latter is what gives dough its flexibility.
The dough is kneaded many times and let to rest at various points throughout the preparation process. Weiskind notes that the dough “has been creating gas and carbon dioxide,” resulting in the bubbles you see in the dough, and that it grows more delicious as it matures during the final resting phase in the refrigerator, which lasts anywhere from one to five days Proper dough is very important for a good pizza.
Prepare Your Sauce
A decent sauce, according to Weiskind, needs just three ingredients: whole, peeled canned tomatoes, water, and dried oregano, all of which may be blended using a handheld immersion blender.
Traditional Margherita pizza starts with a no-cook tomato sauce, Pecorino Romano cheese, drained mozzarella slices, extra-virgin olive oil, and fresh basil. Make it by carefully stretching out the dough once it has rested and opened it up with curled fingers to prevent holes. Toppings may be applied to the pizza after the dough is on the peel. Toss the sauce with the cheeses (Mozzarella, Pecorino, Romano, and olive oil), and serve.
Now it’s time to put the pizza on the baking steel in the oven. After six to eight minutes in the oven at 500 degrees Fahrenheit (when turning the pie), sprinkle it with fresh basil cut into thin strips and place it on top. After slicing the final pizza, you may add a special touch by topping it with fresh arugula, thinly sliced prosciutto, and shaved Parmesan, as Weiskind does in the video.
‘You won’t believe this came out of your own home oven,’ she adds.
Salami and Pineapple Hawaiian.
Weiskind’s second pizza is a variation on Hawaiian pizza that, she says, “pays respect to my dad in a manner,” in honour of the cold cuts he always had on hand for his poker games when she was a kid. Weiskind prefers using Genoa salami instead of ham and has a special way of adding pineapple. She says that home chefs often make a significant error while making pineapple pizza by using canned pineapple pieces instead of fresh pineapple that has been sliced up. Just like a classic Margherita pizza, this one has a layer of tomato sauce followed by a layer of grated Pecorino Romano cheese. However, after the mozz and pineapple, the salami is added. Once it’s finished in the oven, all left is to cut it up and eat it.
Weiskind recommends that people “start doing it” when eating pineapple on pizza and ordering Hawaiian pizza.