If I ever had a Phillip Martin Fan Club
in Columbus, there is no doubt that my friend Anne would be the
president. She's worked hard to spread the news of my murals and
portraits to all who are willing to listen (and to a few who weren't so
willing). Anne has painted on at least three of my murals in
Buckeye Nation. I was certain she would help me at Tremont
Elementary because that is the school where her children attended.
Anne is also one of the best cooks I know. So, when I was thinking about Ohio meals for Gerard, a trip to Anne's kitchen was so necessary.
Anne likes to host parties where the guests help prepare some of the dishes. And, I especially love her Persannel Pizza. Each person creates their own individual plan of deliciousness.
The first time I enjoyed this treat, Anne used small, soft-shelled tacos for the pizza crust. She oiled and heated an iron skillet over a gas flame. (She scoffs at the thought of my electric stove.) When the skillet became very hot, much to my surprise, she wiped away all the excess oil. I'd never seen anyone do that before. The pizza was fried over the flame.
When Gerard came to Anne's home, we had a little variety in the mix. Tacos were replaced and the pizza crusts were individually rolled by each guest. If you guess that Anne's crust looked the best, you would be right.
Anne is also one of the best cooks I know. So, when I was thinking about Ohio meals for Gerard, a trip to Anne's kitchen was so necessary.
Anne likes to host parties where the guests help prepare some of the dishes. And, I especially love her Persannel Pizza. Each person creates their own individual plan of deliciousness.
The first time I enjoyed this treat, Anne used small, soft-shelled tacos for the pizza crust. She oiled and heated an iron skillet over a gas flame. (She scoffs at the thought of my electric stove.) When the skillet became very hot, much to my surprise, she wiped away all the excess oil. I'd never seen anyone do that before. The pizza was fried over the flame.
When Gerard came to Anne's home, we had a little variety in the mix. Tacos were replaced and the pizza crusts were individually rolled by each guest. If you guess that Anne's crust looked the best, you would be right.
Rolling
and preparing deliciousness.PERSANNEL
PIZZA
Columbus, Ohio
Columbus, Ohio
Pizza Dough:
| 1 cup warm water 1 envelope active RapidRise .....Instant Yeast |
1 Tbs sugar 1 tsp salt 3 cups bread flour
|
Dissolve the yeast in the water and let
it sit for five minutes. Then, add the sugar and salt. Stir,
mix, and whisk thoroughly.
Add the flour to the mix. If your kitchen is well stocked like Anne's, combine everything with a flat beater blade in the food processor for two minutes and then with a dough hook for five minutes. I'm embarrassed to admit that I've never heard of a bread hook. I personally prefer to knead everything with my hands. Add a little flour, just a bit at a time, until you can work the dough without it sticking to your hands.
Shape the dough into a ball and place in a well olive oiled bowl. Cover with a plastic wrap and let it rise until it doubles in bulk, about 45 minutes. Punch down and press out all the air bubbles. Then, cut the dough into four equal portions for individual pizzas. Wrap each in plastic wrap and refrigerate at least an hour. Bring the dough to room temperature before rolling out the crust.
Pizza Preparation:
Sprinkle the area for rolling the dough with corn meal (the preferred ingredient) or flour (which certainly works just as well outside of Anne's kitchen). Roll out the dough and don't stress if it isn't an absolute circular work of perfection. It should be about the size of your plate. Then, add your desired toppings from the selection available in Anne's well-stocked kitchen. Okay, she didn't have all of these, but even half of them make for a great pizza as long as there is no pineapple. That never belongs on pizza.
Add the flour to the mix. If your kitchen is well stocked like Anne's, combine everything with a flat beater blade in the food processor for two minutes and then with a dough hook for five minutes. I'm embarrassed to admit that I've never heard of a bread hook. I personally prefer to knead everything with my hands. Add a little flour, just a bit at a time, until you can work the dough without it sticking to your hands.
Shape the dough into a ball and place in a well olive oiled bowl. Cover with a plastic wrap and let it rise until it doubles in bulk, about 45 minutes. Punch down and press out all the air bubbles. Then, cut the dough into four equal portions for individual pizzas. Wrap each in plastic wrap and refrigerate at least an hour. Bring the dough to room temperature before rolling out the crust.
Pizza Preparation:
Sprinkle the area for rolling the dough with corn meal (the preferred ingredient) or flour (which certainly works just as well outside of Anne's kitchen). Roll out the dough and don't stress if it isn't an absolute circular work of perfection. It should be about the size of your plate. Then, add your desired toppings from the selection available in Anne's well-stocked kitchen. Okay, she didn't have all of these, but even half of them make for a great pizza as long as there is no pineapple. That never belongs on pizza.
Pizza Toppings:
| Tomato sauce (from jar) * Pepperoni * Diced ham Shredded rotisserie chicken Bacon bits Sliced sausage
Halved cherry tomatoes
Sundried tomatoes *Sliced olives |
Diced onions
Grated Mozzarella cheese *
Grated Cheddar cheese *
Sliced mushrooms
Bell peppers
Spinach
Corn
Grated Parmesan cheese *
absolutely no pineapple
|
* Anne's selection on this particular
day.
Anne's final tip before baking the pizza
was to sprinkle the grated Parmesan cheese around the edge of the
pizza. It melts quickly and forms a delicious crispy edge.
It may take three or four hands, but slide the pizza onto a pizza stone in your preheated oven at 400 degrees F (200 degrees C). Set your timer for six minutes and check to see if everything looks ready to burn your mouth. If not, close the oven door and wait for another two minutes.
It may take three or four hands, but slide the pizza onto a pizza stone in your preheated oven at 400 degrees F (200 degrees C). Set your timer for six minutes and check to see if everything looks ready to burn your mouth. If not, close the oven door and wait for another two minutes.