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FOOD THE PARIS POST-INTELLIGENCER WEDNESDAY, OCTOBER 1, 2014 5 Backyard pizzeria Pizza — 93 percent of Americans consume it the 5-minute mark, ro- at least once a month with an average annual tate pizza 180 degrees consumption of 46 pieces a person. These to cook evenly. numbers from the National Association of Piz- For recipes and tips, go zeria Operators paint a powerful picture of the to kalamazoogourmet.com. nation’s love affair with pizza. Bring the pizza party to the patio and bake it BLT Pizza outdoors. 1 tablespoon prepared mayonnaise 1/2 teaspoon sherry vinegar DIRECTLY ON GRILL 1/4 teaspoon maple syrup Cook pizza on the grill grate. Preheat grill to One 10-ounce ball of dough 500°F. Place the dough — without toppings — 2 ounces cheddar cheese, cut into small rectangles on the grate, directly over the fi re. 4 slices bacon, cooked to 75 percent doneness and cut up After a few minutes, fl ip the crust using 1 small head romaine lettuce, chilled and sliced crosswise tongs. Add toppings on grilled side. Precook 8 heirloom cherry tomatoes, quartered lengthwise raw meat and fi sh toppings before placing them on dough. Close grill hood, continue Whisk together mayonnaise, vinegar and cooking several minutes. Don’t overload pizza, maple syrup to create dressing. Set aside. as the crust may get soggy and toppings won’t Working on lightly fl oured surface, form be consistently heated. dough into 10-inch pizza. Distribute cheese and bacon on dough. COOKED ON STONE Transfer pizza to pizza peel, transfer to A pizza stone distributes heat more evenly pizza oven or grill. Cook until cheese is and extracts moisture so crusts come out melted and crust is browned — in crispier. Preheat stone at 500°F in indirect a hot pizza oven takes less than grilling zone for 1 hour. Cook any raw meat or 3 minutes, on a grill at 500°F fi sh toppings during this time. needs 10 minutes. After stone is heated, assemble pizza with Remove pizza; cool a few cooked toppings, place directly on stone. Cook minutes. Slice into quar- pizza with grill hood closed at 500°F for 10-12 ters; top with lettuce and to- minutes until done and crust is browned. At matoes. Drizzle on dressing. | COOKBOOK REVIEW Chicago’s Dimo’s Pizza brings it home History of the pizza pie Dimitri Syrkin-Nikolau, made Dimo’s Pizza a Chicago cult favorite, Although pizza has its Each chapter investigates a different pie: owner of Chicago’s popular with recipes like BBQ Steak & Fries, Chicken origins overseas, it has deep Chicago’s famous deep-dish, New Haven’s specialty pizza shop, ’n’ Waffl es, Chorizo Seitan Taco, Thanksgiving roots in the States. Pizza: A white clam pie, California’s health-conscious Dimo’s Pizza, shares his Leftovers Pie, Naked 3Veg, BBQ Porkabella, Slice of American History varieties, New York’s Sicilian and Neapolitan, mouthwatering pizza Celia’s Sweet Peach Cobbler and more. (2014, Voyageur Press) by and more. Components of each pie — crust, recipes for meat-lovers and “We’d rather you not call this a cookbook. To Liz Barrett of PMQ Pizza sauce, spices, etc. — are dissected and cel- vegans alike in Revolution- be honest, these recipes are far from complex Magazine explores how piz- ebrated, along with ecipes from top pizzerias. ary Pizza: Bold Pies That in the realm of culinary knowledge or cooking za came to North America, Illustrated with photographs, the book is a Will Change Your Life … And Dinner (2014, techniques. Instead of recipes, consider these evolving into different forms. comprehensive cultural history of pizza. Page Street Publishing). pages inspiration for your next party, am- Syrkin-Nikolau sees pizza crust as a canvas munition to shock your in-laws at the annual Detroit-style Pizza with Pepperoni for creating and re-creating favorite meals holiday gathering, and really good excuses to 1 cup water (90–95°F) Using oiled hands, knead evenly throughout pan, start in new and unthinkable ways. With chapters keep the utensils and plates in the cabinet,” 1 teaspoon sugar dough ball by folding over and topping your dough or let on the classics, appetizers, street eats, des- Syrkin-Nilolau said. 1/2 teaspoon instant dry yeast pressing down hard, repeat- dough proof by covering with sert pies, and tips and tricks, the cookbook Here are some of the restaurant’s go-to 2 cups bread fl our ing 20 times. If making a large a pan lid and setting aside at has everything needed to master homemade sauces. They make great foundations for pizza 1 teaspoon salt 10x14-size pizza, make into room temperature 1–3 hours pizza including the creative combinations that pies: 1–2 ounces vegetable oil a dough ball and lightly coat (the longer you let it proof, the 32 pieces pepperoni entire dough ball with oil, better the texture and thicker Alfredo Sauce Spicy Pesto Classic Marinara 12 ounces mozzarella or pizza cheese place back in bowl. If making and airier your pizza will be). 3 teaspoons butter 2 cups fresh basil leaves 1 cup tomato paste (a mozzarella/brick cheese blend is two 8x10 small pizzas, divide Traditionally, pepperoni 1/4 cup fl our 1/4 cup pecans 1 cup ground tomatoes traditionally used) dough ball evenly and make is placed on the dough fi rst, 1 quart heavy cream 10 cloves garlic 1 tablespoon oregano fl akes 4–5 ounces pizza sauce two small dough balls, lightly next comes cheese, and lastly, 2 teaspoons salt 1 tablespoon red pepper fl akes 1 tablespoon granulated garlic coat with oil, set back in bowl. sauce is ladled on top either 2 teaspoons ground black pepper 1 teaspoon salt 1 tablespoon black pepper Place water into a 16-ounce Oil a 10x14 or two 8x10 before or after baking. 1/2 cup Parmesan 1 teaspoon black pepper 1 tablespoon sugar glass or cup. Add sugar and Detroit-style pizza pans (or Preheat oven to 450°F, 1 tablespoon fresh garlic, minced 3/4 cup olive oil 1 cup water yeast, mix with a fork thor- rectangular pan with raised bake 15 minutes (17 minutes 1-1/2 tablespoons lemon juice oughly 15-20 seconds. Let sit edges). Place dough into if adding more toppings). To Start by mixing butter and Combine all ingredients in a 5-10 minutes. Stir water, mix 10x14 or two 8x10 pans. Using check doneness, look for a fl our in a large pan on me- Roughly tear basil leaves. large mixing bowl. one last time, pour into mix- a little oil to coat your hand, golden bottom crust and use a dium heat until butter melts, Combine basil, pecans, garlic, Use a hand mixer until in- ing bowl, add fl our and salt. press dough into pan until fork to check middle of pizza then add all other ingredi- red pepper fl akes and salt gredients are well blended. Do Using kitchen mixer, mix consistently even throughout. to make sure dough is fully ents. Stir on medium heat 10 and pepper in food processor. not mix too fast or splashing on low 2 minutes. (If mixing If dough keeps pulling back cooked. Using pan grippers minutes or until it boils. Place Blend together and slowly will occur. This can be done by by hand, use an oiled spoon and won’t fully press out, and spatula, work baked pizza in the fridge for 10 minutes to drizzle in olive oil and lemon hand if necessary. [preferably wooden] and mix cover and put aside for 15 out of pan and onto a cutting thicken before using. juice until fully combined. Makes 3 cups. well, 40 times around until minutes and come back to it. board. Let sit for a minute, cut Makes 4 cups. Makes 1-1/2 cups. dough clumps up into a ball.) Once dough is pressed out into square slices, and serve. | RECIPE ROUNDUP | Gluten-free Grilled Pizza Barbecue Chicken Pizza FROM CAROL KICINSKI, WWW.SIMPLYGLUTEN-FREE.COM FROM CAROLYN BROWN-WABINGA 1-1/2 cups all purpose gluten-free Preheat oven to 425°F unless using and no longer sticky. Use dough now grates, cook 2-3 minutes each side until One 16-ounce package prebaked pizza crust fl our blend an outdoor grill. or save for later. If later, wrap tightly in charred as you like. Dough may puff up 1/2 cup barbecue sauce, divided 1-1/2 teaspoons xanthan gum Combine all ingredients in bowl of plastic wrap and store in fridge. It will while cooking, fl atten it down if so. If Two 9-ounce packages already cooked South- 1 tablespoon dry active yeast electric mixer fi tted only with regular puff up and rise slightly, which is fi ne. cooking on outdoor grill, add toppings west fl avored chicken breast strips, chopped 1 envelope unfl avored gelatin beaters or whisk attachment. Mix on Pull off 8-10 golf ball sized pieces, roll and lower lid, cook 5 minutes until 1-1/2 cups shredded Mexican four-cheese blend 1/2 teaspoon kosher or fi ne sea salt low until combined. Scrape down bowl into a ball, roll out with fl oured roll- cheese (if using) is melted and toppings 2 tablespoons chopped fresh cilantro 1/2 teaspoon agave nectar, sugar or once. Turn mixer to high, mix 3 min- ing pin, rolling one direction at a time, hot. If cooking on a grill pan, fl ip over honey utes. The dough may clunk around in turning disk with each roll.

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