Meat Lover's Pizza
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Owner and chef Ruth Gresser grew up cooking with her mother, who owned a catering business in Baltimore, Md. Ms. Gresser cooked her way through Grinnell College in Iowa before moving to San Francisco, where she cooked for several years at Friends a Cafe and at Le Trou Robert. In 1987, she graduated summa cum laude from Madeleine Kamman's Classical and Modern French Cooking School in Glen, NH. She then moved to Washington, DC, where she has helped open four popular restaurants: Pizzeria Paradiso Dupont Circle, Pizzeria Paradiso Georgetown, Blue Plate and Obelisk. Ms. Gresser has been the recipient of numerous awards and distinctions, including the Women's Chefs and Restaurateurs Madeleine Kamman Scholarship and a guest chef appearance at Alice Waters' renowned Chez Panisse in Berkeley, CA. She has also been profiled in The Washington Post Magazine, The Washington Business Journal and by Georgetown University Television. Ms. Gresser has been a chef demonstrator, contributor and panelist for The Smithsonian Institution and for FreshFarm Markets in Washington, DC. She is a member of Les Dames d'Escoffier and Women Chefs and Restaurateurs.
Meat Lover's Pizza
Pizza expert Ruth Gresser demonstrates how to make a meat lover's pizza.
Meat Lover's Pizza
Ingredients
1 lb Flour
10 oz Water
1 tsp Yeast
1 tbsp Salt
1 tbsp Oil
3 tbsp Olive Oil
1 tbsp Garlic
1/2 tsp Oregano
5 Tomatoes
1 tsp Salt
1 tbsp Parsley
1 tsp Honey (optional)
Instructions
1. Dump the flour on the counter and create a well in the center. Pour in water that is 100 degrees F.
2. Sprinkle the yeast on top and mix the yeast into the water. Let it sit for a few minutes.
3. Add the oil and salt and mix them into the water and the yeast.
4. Gently mix the flour into the yeast mixture.
5. Start kneading the dough. Take a portion of the dough that's farthest away, and fold it over the front portion and then push away with the heel of your hand. Knead for about 10 minutes or until you have a nice smooth dough.
6. Put the dough to rise in a bowl, cover it with a little plastic or a tea towel and leave it out to rise. It will take about two to three hours or you can refrigerate the dough and let it go overnight.
7. When the dough has finished rising, put some flour down on the counter and take the dough out of the bowl. Knead the dough and then cut pieces of the pizza dough into even size pieces and shape it into balls.
8. Put the dough balls onto a floured flat surface, like a plate, and then cover it and let it rise for another hour or so.
9. Flatten the dough and press all of the air out of the pizza and then take a rolling pin and roll it and turn it and roll it again until the dough is flattened.
10. For the tomato sauce, cook the oregano and the garlic for a minute. Dice five medium size peeled and seeded tomatoes. Add them to the pan and let the sauce cook for 5 minutes. Add the salt and parsley to finish the sauce.
11. Put the tomato sauce onto the pizza dough as well as any additional toppings.
12. Turn your oven to its highest setting and place the pizza on a pizza stone or preheated pan to simulate a wood-burning oven.
Transcripts
Hi, I am Ruth Gresser from Pizzeria Paradiso, were making pizza today. Right now were going to make a meat lovers pizza. We are going to start with -- well, we have got our pizza dough already, and we are going to put a couple of spoonfuls of tomato on top. Then I am going to spread the tomato out, leaving a nice edge around the pizza that is not covered with tomato, and that will rise in the oven and make a nice crust for us. As I said earlier, the crust is very important to me, so I don't want to put too many toppings so that I can have my crust really come through. So, first I am going to put a few slices of pepperoni on the pizza, and then I am going to put some prosciutto. Now, of course you can use various kinds of meats on your pizza; ham, chicken, you can put lamb on a pizza, beef, pretty much anything you want. Then I am going to put my cheese on. As you will notice, I am just putting three kinds of meat, and not putting them too heavily on, again, because I don't want the pizza crust to disappear under my toppings. Then I have pork sausage. Now, this sausage is not cooked, it's ground pork with garlic and parsley and oregano, and I am just going to scatter some on top. I am putting it on top of the cheese because you want to be sure that the sausage cooks all the way through, and that is easier done if the sausage is on top of the cheese. So, now we will put a little salt, some pepper, and some olive oil, and there you go, meat lovers pizza. The next thing we are going to do is we are going to make a couple of pizzas not using tomato sauce.
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Your video about how to make pizza by lorena at 03/29/11 03:40PM Flag
Congratulations. You're very good at making pizza and very good at explaining hot to make it (which is not easy at all) I suggest only not to use neither parsley in your recipe nor rosemary, here in Italy we do not use these herbs on pizza. It's good you don't teach to use butter to prepare dough. I read some foreign people using butter and this is really unforgivable. Never butter, only olive oil. If you feel like it, read my pizza recipe on my website www.thetripteller.com. Ciao, you're ve
yeast by pizzalover at 11/15/09 06:40PM Flag
What kind of yeast do you use for pizza. They have pizza yeast, rapid rise yeast, and active dry yeast. I don't know the difference.
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