A Pizza Party

We had dear friends over last night for a pizza party so I thought I would share just exactly how we make pizza here in The Coffee Cottage. A few friends have asked for more recipes and how-to's.

So here goes...

First prep toppings.

I like taking a look at Delancy for inspiration and seasonal ideas. i.l.o.v.e.m.o.l.l.y. and have enjoyed reading her book, her blog and watching her dream restaurant become a reality.

Tonight we are having four pizzas (actually 2 topped half and half)

1. Gracie and Nyla's favs : mozzerela, artichoke hearts and black olives

2. The Crimini: shaved crimini mushrooms (use a cheese grater or mandoline), mozz, olive oil and thyme

3. The Margarita: mozz, sliced grape tomatoes and chopped fresh basil

and a new AMAZING pizza. I could have this again

4. The Romana: anchovies, garlic, sliced grape tomatoes, kalamata olives, oregano, grana

and this chili oil. Add more oil after cooking.

***Thanks Auntie Beth for the Sotto Voce Oils!!!***

Put pizza stone into the oven and Preheat the oven to 425.

Take pizza dough (I like TJ's whole wheat dough) out of fridge to rise (on flour) for twenty minutes wile oven and stone heat up.

Flatten dough into 12" circle and then carefully pick up and throw up into air to spread out without breaking dough. This takes practice but is incredibly fun and once you get the hang of it, it is like riding a bike...a skill you always have and a good skill to have in my opinion.

I like a thin crispy crust so I make a large pizza. Take HOT stone out of oven , sprinkle with course cornmeal, put dough onto crust and quickly top and get back into the oven as quickly as possible. Cook 15-20 minutes.

Being quick also takes a lot of practice. I like to be able to do this in a couple of minutes to get the best pizza possible. We have pizza almost every Friday night so we are efficient around here now but I had lots of torn crust, under cooked, overcooked pizza,  etc. for a long time.

I encourage you to try this at home. You may just never want to eat at a pizzeria again. After having the Romana last night, I probably won't. It is really that AMAZING!

Pure of Heart Pizza

Friday nights are pizza nights in the Coffee Cottage. The ingredients change every week but this is one of the standards. I first had a pizza similar to this at Cable Car Pizza in Fayetteville, AR. It was called The Purist but had tomatoes instead of artichokes. We live so close to the artichoke capital of the world, Castroville, and we have loads of them at every farmer's market (and hopefully in our garden next year!) The Artichoke festival is May 15 this year. We may battle the traffic but I have heard it is crazy. But just imagine...every vendor and food item has artichokes in it! For now, we will take this pizza.

Pure of Heart Pizza:

Preheat pizza stone in a 450 degree oven

Whole Wheat pizza dough (TJ's) remove from fridge and let rest for 20 minutes then roll out to 12 inches on floured surface. I then toss it into the air to make nice and thin but you can also keep rolling.

Dust stone with cornmeal before placing dough. Sometimes a two person job. One to open oven and dust while another has stretched dough waiting to place.

Drizzle with olive oil garlic and oregano

Top with Feta

Artichoke Hearts

Mozzerela

You can also add sundried tomatoes and kalamata olives for a Mediterranean pizza, another one of our favs.

To make the original omit artichokes and top with sliced tomatoes AFTER cooking pizza. Great for summer with fresh basil.