Here’s a confession for you – as much as I am all about cooking and baking from scratch, pizza dough is one thing I never make in my own kitchen. I have made it several times before, both successfully and unsuccessfully, but it’s been years.
Almost seven years ago, Matt and I moved into our current apartment, and into a neighborhood that boasts a terrific, authentic NYC, mom-and-pop pizza joint. They make their dough from scratch, and they will sell you their unbaked dough in aluminum tins. It’s some of the best pizza dough I’ve tasted, and that includes eating lots of pizza on a trip to Italy back in college. Though I should say, for full disclosure, that trip did not include Rome or Naples.
But anyways, the pizza dough up the street is outstanding, and since discovering it, I’ve felt no real need to make it in my kitchen. I like supporting a local business. I like saving the time and being more spontaneous about our pizza making and eating. And since they sell very large New York style pizzas, one tin of dough gets me two pizzas at home. Win!
Typically I’ll buy a tin of dough, for $3, cut it in half, use one and freeze the other. Although I have learned that you absolutely CANNOT tell them that you freeze their dough. I made that mistake once.
I don’t know why, but the guy who makes the dough gets extremely offended at the very notion of placing their prized goods in a freezer. When I bought my first batch, I nonchalantly mentioned freezing some of it, and he suddenly turned into the Soup Nazi from “Seinfeld”! I seriously thought he wasn’t going to sell me any! I hastily assured him I would never freeze the dough (with fingers crossed behind my back, of course) and got the heck out of there.
I guess he wasn’t too offended (or just doesn’t remember me) because we’re going on seven years of buying (and freezing! Shh!) his dough. This is one of my favorite summer pizzas to make with it. It’s perfect for all you zucchini gardeners who have it coming out your ears. I’ve only made it in the oven, so those are the instructions I give, but I feel certain this could easily be adapted for the grill. Let me know if you try it that way (or any way.) Enjoy!
Source: adapted from Giada at Home by Giada de Laurentiis
1 lb. pizza dough, at room temperature
1 large (8 oz.) zucchini, trimmed and thinly sliced
2 tbs chopped fresh oregano leaves
6 oz. shredded mozzarella cheese, preferably fresh
1 cup grated Parmesan cheese
½ cup pitted Kalamata olives
Preheat your oven to 450 F. Grease a baking sheet or pizza pan.
Roll the dough out to fit the pan. Prick all over with the tines of a fork. Bake for 8 minutes. Remove from the oven.
Arrange the zucchini slices in a single layer on top of the parbaked dough. Sprinkle 1 tbs oregano, cheese and olives on top of the zucchini. Bake for 18 to 20 minutes.
Remove from the oven and sprinkle the pizza with the remaining tbs oregano. Let rest for about 5 to 10 minutes, then slice and serve.