This pic of Martha is from an old Halloween issue of Martha Stewart Living. My sister, Maya, and I used that issue a a TON for the last Halloween party we had when we were still living together. That mag is a treasure trove of good ideas! Seriously, if you don't read any other issue of MSL all year, read the Halloween one!
Today I called into the Martha Stewart show on Serius/XM radio. I told her that I had been using a pretty good recipe for pizza crust but that I didn't think it was salty enough. My question was could I add more salt with out changing the quantity yeast. The answer is NO, follow the recipe!
Martha recomended a pizza dough recipe from the May 2009 issue of Martha Stweart Living. While we were waiting for an intern or assistant to bring her the issue, she told a delightful anecdore about eating pizza at her neighbor Ralph Lauren's house. His chef prepared four different kinds of pizza for them. She said it was was the first meal they had ever eaten together even though they've been neighbors for five years or so. She also told me her absolute favorite pizza is at Pizzeria Bianco in Phoenix headed up by Brooklyn native, Chris Bianco. Bianco has made a lot of "best pizza" lists. I can't wait to try it one day.
An assistant brought her a copy of the issue so she could read me the recipe, but she got a little upset when the printed recipe didn't seem to have the quantities for ingredients readily available. That makes sense, as it should obviously be the first thing listed on the page. She suggested I reference that issue, but I just looked it up on her website
Makes four 12-inch pizzas
2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
2 cups warm water (105 degrees to 115 degrees)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
2 teaspoons fine sea salt
Extra-virgin olive oil, for bowl
Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 2 hours. Press it with your finger to see if it's done; an indent should remain.
Scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Transfer to refrigerator, let rise overnight.
Prepare pizza according to recipe.
The pictured pizza is Martha's Oven-Dried Heirloom Tomato Pizza. OMG!!1! I want to go to there. You can check out that recipe here. There is even a video to show you how she does it. I love you Martha!