New York is a pizza town. Allegiances run deep… One of Sweetheart’s high school friends once broke up with a girl because she ate her pizza with a fork. There’s the ancient Neapolitan battlegrounds (Lombardi’s, Grimaldi’s, Difara’s), Staten Island’s best-pizzas-you’ve-never-had (Denino’s, Goodfellas, Salvatore’s of Soho), the hipsters (Roberta’s, Paulie Gee’s, Speedy Romeo), the best sicilian/place to take a southerner on a date (L&B Spumoni Gardens), the local slice (Rays ad infinitum, in our neighborhood “Not Ray’s”)… With all of these rarified pies, harkening back to ancient traditions, earth vs. brick ovens, coal vs. wood burning, cheese vs. sauce, the consideration of pizzaiolo-as-master-craftsman, it would seem as though pizza might simply be one of those things beyond the scope of the humble home cook, off limits to one possessing nothing fancier than a standard electric coil oven and a pizza stone. To this, I say: fuhgeddaboudit.This weekend at the Kitchen Garden Cooking School‘s Pizza Making Class we proved ourselves capable of transcending pizza barriers. Like most wonderful things, it was truly simple. The Dough: a riff on the fabulous No-Knead dough that turns out such incredible boules, the sauces: simple classic tomato, creamy funky caramelized onion, sweet pungent red pepper, the cheeses: burrata, gouda, gruyere, chevre, fontina, taleggio, parmesean, the toppings: tomatoes, basil, garlic infused oil, roasted garlic, caramelized onions, red onions, ginger, lemon, sumac, artichoke hearts, olives, and pine nuts.
We each floured, tossed, topped, peeled, baked, and devoured our own tiny, perfect pies, and it was revelatory. An ancient skill for the ages to add to the home cook arsenal: food grower, fermenter, jam maker, bread baker, pizzaiola, and the time-spent-with-good-friends factor that is absolutely necessary for successful kitchen endeavors.
ps. This was the second Kitchen Garden Cooking class my mama and our dear town mouse friends have taken, if you find yourself in gorgeous Upper Black Eddy, PA, I highly recommend the classes. Check out the blog here.