This pizza dough recipe will make 3 to 4 pizzas, taken from the cookbook, My Father’s Daughter by Gwyneth Paltrow–
Whisk together 3/4 cup warm water, 2 tablespoons sugar, and active dry yeast of 3 packages or 2 tablespoons plus 1/4 teaspoon. Let it bloom, approximately 5 minutes. Then add 1 1/2 cups warm water, 3 3/4 cups all-purpose flour, 1 1/2 tablespoons extra virgin olive oil, and 1 tablespoon salt. Stir until smooth.
Gradually add up to another cup of flour
until it pulls away from the bowl.
Dust with flour, place in large bowl, cover and let rise for 1 1/2 hours.
Strawberry BBQ Sauce
~ Skirt in the Kitchen ~
While pizza dough is rising, make the BBQ sauce. Puree strawberries to make 1 cup.
In a large saucepan, pour in 1 28-ounce can crushed tomatoes with the pureed strawberries. Add coarse salt, red pepper flakes, and 1 bay leaf.
Process 3 to 4 garlic cloves in 1 tablespoon extra virgin olive oil with basil, Greek oregano, and Italian parsley. Pour and stir contents into the sauce. Bring to a warmth, melt in 1/2 cup dark brown sugar; stir in a few squirts of fresh lemon juice, 1/2 cup ketchup, and 1 teaspoon coarse spicy brown mustard. Bring to a gentle boil, cover and turn down to a simmer for 1 hour. It is mildly sweet, barely sweet if at all– more of a savory strawberry taste, ideal for sauce over meat. Add torn rotisserie chicken to the sauce, covering well but still still moist when added– being careful not to add too much chicken.
Caramelize to a light color, 1 yellow onion in butter.
Add 1/2 of a poblano pepper and just a little salt.
On a large plate sizable for pizza, a little at a time adding torn dough to dough pieces, make a thin crust. Place a pizza stone on the second rack from the broiler fire to heat before laying the pizza crust. Remove from the oven, cover stone with cornmeal, transfer dough to the hot pizza stone. Put back into the oven and cook for a few minutes; remove again, then cover with BBQ chicken, fresh cilantro, freshly grated buffalo wing cheddar cheese, onions and peppers. Broil for a few minutes, loaded. Remove permanently from the oven, top with uncooked cilantro, cut and serve– dynamite.
Fry in butter.
It is exceptional with this, produced and bottled by Alto Vineyards from Alto Pass, Illinois. Enjoy the meal– throw in a salad.
Leave a Reply