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.
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.
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.