The saying “it’s as easy as pie” has always baffled me because a pie is not easy to make. Baking in general is not easy–it’s chemistry! It’s thought that Twain’s The Adventures of Huckleberry Finn (written in 1884) was the first instance of the use of the word “pie” in reference to such a metaphor but Twain most likely meant eating pie, not making it. Eventually, “pie” grew to express something easily accomplished.
Well, while I would say most pies are not so simple, I’ve discovered that the pizza pie is.
The most complex part of making pizza is of course the dough. But there are tricks and shortcuts to everything. Early this morning while making my usual rounds through cooking blogs and websites, I found this gem of a recipe for the perfect pizza dough (and I do not use the word perfect too often). Maybe it’s the touch of honey that helps the yeast “proof” (most recipes suggest sugar) or maybe it’s the fact that I’m skilled in the culinary arts (teehee), but this dough was perfect. Being the European that I am, I rolled the dough out to be very, very thin. It came out crispy and was done in 10 minutes. Yes, only 10 minutes of actual baking (waiting for the yeast to rise only took a total of one hour).
I made my pizza white–meaning there was no tomato sauce. Instead, I infused some olive oil with minced garlic and parsley over low heat for 8 minutes then used that to coat the dough. But if you like your tomato sauce, try mixing crushed tomatoes with herbs and spreading a thin layer over the dough. My favorite thing about pizza is how easily it is to personalize! I made one pie with spicy italian sausage, mushrooms, tomatoes and mozzarella (meats and veggies should be cooked before they go on the pizza). I topped mine with a fresh mix of baby spinach and mixed garlic tossed in olive oil and lemon juice, seasoned with salt and pepper. For my meat-loving, veggie-hating dad, I left out the tomatoes and spinach mix. It really took no time at all, it was super fun and the result was delicious! So delicious that there are no leftovers. Om nom nom. I’m going to end this post with a link that explains a question I’ve had for a while now–where did the saying “om nom nom” come from?