Calzone O’Clock
What time is it? It’s calzone time. Threw together a simple calzone. Tomatoes, basil, garlic, mozzarella, pancetta, bell peppers. It was bomb-dot-com and simple. 
Pizzalad
Decided to play around a bit tonight. I baked the crust nice and crispy with a layer of pesto sauce on top. I then threw a salad on top of the crust after it was pulled form the oven:
- Baby spring mix (arugula, spinach and baby greens)
- White mushrooms
- Vine tomatoes
- Avocado
- Crumbled gorgonzola
- Red wine vinegar
- Sicilian olive oil
- Black pepper
Cash money! Loved it. However, this weekend it’s back to traditional pies.
Just Right
After baking two pizza pies on Monday evening, I learned that the thinner the crust, the less sauce you want to use. Monday’s pies were good, but tonight I hit the nail on the head by evenly rolling my dough from the center and pushing it outward into a circular shape.
I preheated my cast iron surface, heating it like a pizza stone with olive oil on it. I then laid my paper thin dough and quickly assembled my pie on the hot skillet, then tossing it back in to the hot oven.
The hot cast iron surface and the olive oil gave my pie a thin, crispy brick oven crust. It was magical and delicious.
Seven pies, three days. I’m addicted.
In Search of the Perfect Pie
Driving home from work Friday, I decided I wanted to play Pizzaioli this weekend and bake the perfect pizza from scratch.
On Saturday morning, I stopped by Cavaretta’s in Canoga Park for some canned San Marzano tomatoes, because what’s a pie without tomatoes grown in the volcanic soil of Mt. Vesuvius?
After stopping by Cavaretta’s, I proceeded to Italia Deli in Agoura Hills for some thinly sliced Cappicola and bags or their freshly shredded mozzarella.
After the 30 mile trek from my home, my final destination was my parent’s home where if anyone could help with my quest it would be Pops.
My uncle Carm was the family Pizzaioli, spinning dough and baking pies at my Grandparent’s eatery in Long Beach back in the sixties. During this time, Pops would help out around the restaurant, so if anyone I know has seen a quality pie made first hand it’s Pops.
With Pops’ guidance and a couple of measuring cups, I went to work and built my very first pizza from scratch. The dough was delicious and the flavors were spectacular thanks to the quality ingredients, however my pizza as a whole was about 3 inches thick and shaped like a football.
Sunday morning I woke up with the urge to perfect my pizza. Without access to fresh Italian deli mozzarella, I opted for the Belgioioso cheese that I often use for manicotti and lasagne. It’s about the best store bought cheese you can buy.
After spending my entire Sunday watching Serie A soccer and baking three more pizzas, I managed to get my crust thin and round thanks to a rolling pin and a round, flat cast iron pan.
I plan on crafting a pizza a week now that I have the basics down.
Stay tuned.
Kneading the dough.
Pizza sauce. Keep it simple, smash the tomatoes and add a little sugar, black pepper and oregano. Let the full flavor of the San Marzano tomatoes shine.
First pie: cappicola and basil. Salty and spicy cappicola goes well with the sweet and tangy sauce.
Playing with different toppings: Pepperoni, red onion, bell pepper and mushroom.
Baking at 500+ degrees on a flat cast iron pan.
My favorite pie so far: Sauce, sliced Belgioioso mozzarella, chopped pepperoni and fresh basil.
