Pizza Margherita

Like a lot of people, our go-to Friday night dinner is often pizza, especially after a long work week when we’re both tired.  We’re fortunate to have a good place right around the corner that delivers, but I do like to make it myself sometimes. The crust is  the most difficult part to get right and that’s the what I change the most from one time to the next, so when I saw this recipe for pizza dough in the NY Times, I thought I’d give it a shot.  It uses 00  flour, typically used for pasta, and I’ve not seen that in other dough recipes in the past. For the toppings, I followed the related recipe for Pizza Margherita.

Pizza Margherita

Another tricky things for me is stretching the dough and I’ve often resorted to rolling it out, usually with pretty mediocre results, but I found this video which was really pretty helpful and this is the technique I used.  Another challenge with making pizza at home is getting the oven really hot, so I did let it pre-heat at the highest temperature for a good hour, as recommended in the NY Times recipe.  All in all, I was pretty pleased with the result and will use the dough recipe in the future.

Wine pairings:

I had read recently (though I can’t recall where) that lots of wines go with pizza, not just Italian reds and so I thought I’d try a couple of California reds.  The first, Barefoot Merlot  (£5.39 at Tesco) was young and fruity, with little noticeable tannins.  The second, Apothic Red 2011 (£7.49 at Tesco), a blend of Zinfandel, Merlot, Syrah and Cabernet Sauvignon, was a little sharper.  At first tasting, both were a bit disappointing, but improved after a day or so.  Neither was a great match with the pizza, though I could see the Apothic working with a pepperoni pizza or other spicy toppings.

the wines

 

 

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