Monday, May 23, 2011
Neil is Away Pizza
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About Me
- Urban Food Guy
- New York, New York, United States
- Urbanfoodguy aka Mark Owen Self taught cook with an environmental/political bent. 28 years of cooking experience. I live in Manhattan on the Lower East Side in an apartment with an amazing kitchen thanks to my partner of 21 + years, Neil. In the last 4 years I have focused more and more on food. It started at the same time as I was about to open up my import/retail business LaoLao Handmade. Over these years I have been a private chef, catering and 4 years of Food Styling. I've worked for most of the major food magazines such as : Bon Appetit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. Check out this site for some photos of my work. I've also worked in the prep kitchen for the Food Network with Bobby Flay and Paula Dean.
4 comments:
This is a categorie in itself "what we eat while our partners/husbands/lovers are away"- many of us forego some dishes/foods we actually love so that we can share-a-meal with the one we love.(mine hated all things peanut ie Satay-sauce and cilantro...)
re:Pizza-Given my small Oven i have been buying frozen ones and fussing them up with many extras. How easy was your Pizza dough to make? can one make a batch and freeze or refrigerate it? I've been hunting for something easy and "vollkorn" is hippie cool as far as I am concerned.
x
Coco
PS- the Prinzessin Garten is in FULL swing these days on Moritzplatz.
partner/husband/lover Neil here! upon my return to town last night not only were there slices of UFG's "Neil is Away" pizza available (i passed, of course), but mark took additional dough out of the fridge that he had stored away and made another pizza for me: cheddar/truffle oil on one half and mozzarella/tomato sauce on the other half.
two observations:
1. yes, the dough can be made in batch and stored for later use!
2. left over cheddar/truffle oil pizza, warmed up on top of the toaster, makes a GREAT breakfast!
yesterday was our 24th anniversary (we're "officially celebrating" tom'w night) - 24 years of having someone make food like this for me. yes, i do know how lucky i am :)
n.
in short the pizza dough is 3 3/4 cups bread flour (i use 3c white, 3/4c whole wheat usually, but up to you)1 teaspoon sugar, 2 teaspoons sea salt and 2 teaspoons dry yeast (in Berlin you need to buy a cube in the refrigerator section and check on the equivalency but I think 1/2 of a 1 ounce cube is equal to 2 teaspoons)and 1 1/2 cups warm water. Mix it all up until you have a ball of dough on the wet side (i use a paddle attachment on my mixer but by hand is fine, it's easy you don't need a lot of mixing just enough to bring it together) cover well and let rise for 2 - 2 1/2 hours. Cut it in half makes 2 16 or 17 " pizzas, The dough last several days in the fridge when you want to use it take it out and let it come to room temp about an hour. Then spread it out on a lightly oiled pizza pan and cook on the highest temp your oven will go. Usually about 12-15 minutes, when all the cheese an d sauce is browned and bubbling it's done! Enjoy!
Mark, can we have "Neil is away pizza" when he leaves for his rock show when I visit? :)
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