pizza party!

Jim Lahey vs. Peter Reinhart

To most readers, those names don't mean much, but to Obnoxiously Obsessive cooks like myself, it means No-Knead vs. what 101 Cookbooks calls the "best pizza". Bold. Since I had a couple of friends coming over, I thought I'd try making both. I thought maybe I'd end up with leftover dough, since I made enough dough for about 10 people... but turns out 1/2 recipe of Reinhart's and a whole of Lahey's feeds four happy people.

Lahey's recipe was recently featured - well, everywhere, but most recently on the cover of Bon Appetit magazine and I forgot how much I loved to make pizza.

how to have a pizza party (for big kids)

http://everydoodlecounts.blogspot.com/

Step 1 - call your friends.

Step 2 - buy some pizza stones (unnecessary, I just felt like it was the next step in my pizza relationship)

no-knead dough

peter reinhart dough

Step 3 - make dough the night before. (Both doughs should have an overnight rest)














Step 4 - let everyone pull their own dough, if you trust em

Step 5 - top with all sorts of deliciousness. we had: onions, shaved asparagus, chicken apple sausage, roma tomatoes, pepperoni, fresh mozzarella, garlic olive oil, ricotta, and spicy tomato sauce

Step 6 - bake in a superhot oven and burn yourself minimally.


Eat, bake, repeat.





Here are the dough recipes in case you missed em:

No-Knead via Bon Appetit
Peter Reinhart via 101 Cookbooks

The verdict? Both were delicious - of course I added the olive oil to Peter's, and the dough had a different flavor. However, it's much more complicated than the no-knead dough, and wayyyy too sticky to handle, so honestly I'd take the no-knead dough any day of the week. I love the fermented yeast flavor of the overnight room temperature rise.

yum.