Just as I enjoy making bread, I love making pizza at home. Because I don’t have an oven that heats to 800 degrees, I typically grill my pizza. My favorite time for pizza making is in the summer when I can top it with fresh tomatoes and basil.
I have always wanted to go to Roberta’s in Brooklyn for pizza, so when I saw a recipe for the restaurant’s pizza dough, I decided to give it a try. It’s quite easy to make, and uses a combination of all-purpose and 00 flour. Rather than using a mixmaster, I kneaded the dough by hand and then let it rise in the refrigerator overnight. The dough was very easy to work with and I had no trouble shaping it.
One of my combination of toppings is pesto, mozzarella and fresh tomatoes, the latter added after the pizza comes off the grill. I’d rather have the tomatoes at room temp than hot. Just so I could get my greens, I finished the pizza with a handful or arugula, torn basil leaves, olive oil, salt and pepper. From garden to plate, nothing finer.