Newsletter

August, 2013 — Summer Pizza Recipes

Pizza in the Artisan Fire Pizza Oven

We’re always up for a pizza party, and we love to broaden our ingredient list with seasonal produce. In this issue we are taking advantage of fresh heirloom cherry tomatoes, blackberries and asparagus in our menu. We are also publishing a new pizza dough recipe that has been developed specifically for the Artisan Fire Pizza Oven. Our oven was recently featured on Saveur.com, where they called it “the closest thing to having a Neapolitan wood-burning pizza oven at home.” Whether you cook your pizzas in our oven, in a more conventional pizza oven, or even on the grill (we have instructions for that!), we hope you find the time to light a fire this weekend, gather some friends and enjoy these new recipes.

Cheers,

Russ Faulk, Kalamazoo Outdoor Gourmet


Quince & Pistachio Pizza

Quince and Pistachio Pizza

Artisan pizzas make fantastic appetizers, and this recipe is a prime example with its simple combination of quince paste, Campo de Montalban cheese and pistachios. Look for quince paste in the wine and cheese section of upscale markets. This cheese is complex and delicious, and you’ll likely get a knowing nod and a smile from the cheesemonger when you tell them what you’re putting on your pizza.

Ingredients

  • 1 10-ounce ball Artisan Fire Pizza Dough
  • 2 ounces quince paste, sliced as thinly as possible and torn into pieces
  • 2 ounces Campo de Montalban cheese, cut into small rectangles
  • 1/2 ounce roasted and salted pistachios

Instructions

Prepare the outdoor pizza oven or grill for cooking pizza.

Working on a lightly-floured surface (we use Caputo ’00 flour), form the dough into a 10-inch pizza. Distribute the quince paste evenly across the dough. Add the cheese.

Transfer the pizza to a pizza peel and then transfer to the oven or grill.  Cook until the cheese is melted and the crust is nearly done. Add the pistachios and continue cooking until the pizza is done (the pistachios will burn if they are on the pizza the entire time). Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F or on a grill will require closer to 10 minutes.


Asparagus and Prosciutto Pizza

Asparagus and Prosciutto Pizza

This combination is the creation of Don Sivesind, our head of sales. It is one of his favorite pizzas to make at home and at cooking demos across the country. (He enjoys telling people “the oven is so easy to use that even the sales guy can do it.”) The secret ingredient is crème fraîche. It has been such a hit we knew we had to share it with you.

Ingredients

  • 1 10-ounce ball Artisan Fire Pizza Dough
  • Extra virgin olive oil
  • 4 thick asparagus spears
  • 2 tablespoons crème fraîche
  • 4 very thin slices prosciutto
  • 1 ½ ounce chèvre

Instructions

Prepare the outdoor pizza oven or grill for cooking pizza.

Remove and discard the bases of the asparagus spears. Thinly slice the spears on an extreme bias (to yield long oval slices) up to the base of the tip. Toss the tips and sliceswith olive oil in a bowl and reserve.

Working on a lightly-floured surface (we use Caputo ‘00 flour), form the dough into a 10-inch pizza. Gently spread the crème fraîche onto the dough with the back of a spoon or a rubber spatula. Tear the prosciutto slices into smaller pieces and lay them on the crème fraîche. Add the goat cheese and the asparagus slices. Place the 4 asparagus tips on the 4 quadrants of the pizza. Drizzle with a small amount of olive oil.

Transfer the pizza to a pizza peel and then transfer to the oven or grill.  Cook until the cheese is melted and the crust is browned. Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F or on a grill will require closer to 10 minutes.

Remove the pizza and slice into quarters (each with an asparagus tip in the center) to serve.


BLT Pizza

BLT Pizza

The BLT sandwich is a quintessential summer treat. It makes for a great pizza as well. The chew of the dough and the warm bacon contrast perfectly with the crisp, refreshing lettuce. We use a little cheddar cheese to weigh down the dough while baking and to keep the bacon in place.

Ingredients

  • 1 10-ounce ball Artisan Fire Pizza Dough
  • 1 tablespoon prepared mayonnaise
  • 1/2 teaspoon sherry vinegar 
  • ¼ teaspoon maple syrup
  • 2 ounces cheddar cheese (I used Lincolnshire Poacher), cut into small rectangles
  • 4 slices bacon, cooked to about 75% doneness and cut up
  • 1 small head romaine lettuce, chilled, sliced crosswise
  • 8 heirloom cherry tomatoes, quartered lengthwise

Instructions

Prepare the outdoor pizza oven or grill for cooking pizza.

Whisk together the mayonnaise, vinegar and maple syrup to create a dressing. Reserve.

Working on a lightly-floured surface (we use Caputo ‘00 flour), form the dough into a 10-inch pizza. Distribute the cheese and bacon on the dough.

Transfer the pizza to a pizza peel and then transfer to the oven or grill.  Cook until the cheese is melted and the crust is browned. Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F or on a grill will require closer to 10 minutes.

Remove the pizza and let it cool for a couple of minutes. Slice it into quarters and then top with the romaine and tomatoes. Drizzle on the dressing.


Blackberry Burrata Pizza

Blackberry Burrata Pizza

Burrata is an amazing Italian creation. In a nutshell, it is a ball of mozzarella filled with a mixture of cream and mozzarella. There are a number of ways to take advantage of its creaminess on pizzas, but this one is my favorite. Fresh basil and blackberries add a wonderfully fresh, sweet flavor that is balanced perfectly with a little olive oil and pepper. This pizza works well at any stage of the meal – whether it be an appetizer, entrée or dessert.

Ingredients

  • 1 10-ounce ball Artisan Fire Pizza Dough
  • 2 ounces burrata cheese, cut into thin strips
  • 6 small basil leaves
  • 6 fresh blackberries, cut in half
  • Extra virgin olive oil
  • Freshly ground black pepper

Instructions

Prepare the outdoor pizza oven or grill for cooking pizza.

Working on a lightly-floured surface (we use Caputo ‘00 flour), form the dough into a 10-inch pizza. Distribute the cheese, followed by the basil and then the blackberries. Drizzle with olive oil.

Transfer the pizza to a pizza peel and then transfer to the oven or grill.  Cook until the cheese is melted and the crust is browned. Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F or on a grill will require closer to 10 minutes.

Remove the pizza and finish it with freshly ground black pepper.


 


Saveur Magazine: Kalamazoo’s Pizza Oven Worthy of Napoli

Kalamazoo Outdoor Pizza Oven in Saveur Magazine

Author: Russ Faulk, Kalamazoo Outdoor Gourmet

For their May 2013 feature on the pizza of Naples, Saveur magazine traveled to the source with Roberto Caporuscio to learn about the style. (Roberto is the pizzaiolo behind New York’s Keste Pizza and Vino and Don Antonio by Starita – both phenomenal places for authentic Neapolitan pizza.) When the editors back home were developing recipes for the issue, Roberto recommended they give Kalamazoo’s Artisan Fire Pizza Oven a try. Kellie Evans put the oven through its paces, “The result: a harmony of just-melted milky mozzarella swimming in a shallow pool of simmering tomato sauce. This pizza was as close to perfect as it gets. When I bragged about my success to Roberto, he laughed, and said it was all about the oven.”

Read the short review at Saveur.com.

Check out Roberto’s primer on Neapolitan pizza.


Artisan Fire Pizza Dough

This Neapolitan-inspired pizza dough utilizes a blend of bread flour and Tipo '00 flour — the Italian flour used by Neapolitan pizza restaurants because of its high burning point. We have optimized this dough recipe for use in the Artisan Fire Pizza Oven when making Neapolitan-style pizzas. The flour blend yields good overall color and the desired leoparding.

This dough is a little more difficult to handle than our White Wine Pizza Dough and is intended for use only with sparse toppings in the Neapolitan style. (If you are making pizzas on the grill, we recommend using the White Wine Pizza Dough recipe.)

Ingredients

  • 50ml lukewarm tap water
  • 2 teaspoons honey
  • 5 grams active dry yeast
  • 700ml cold tap water
  • 450g Caputo Tipo ‘00 flour
  • 800g unbleached bread flour
  • 45g kosher salt

NOTES

For an interesting flavor and texture alternative, try substituting 300g of rye flour for 300g of bread flour.

All ingredients are measured by weight. Metric measurements are used for added precision (1 gram = 0.035 ounces) and to make it easier to calculate the hydration (ratio of wet to dry ingredients by weight).

Instructions

Dissolve the honey in the warm water. Stir in the yeast. Let sit for 5 minutes to activate. It should become quite frothy.

Combine the yeast mixture with the cold water and ’00 flour in a large bowl. Stir well to create a batter. Add half of the bread flour (400g) and stir well to combine. Add the remaining half of the bread flour and the salt. Work these into the dough then transfer from the bowl onto a clean work surface. Knead until the dough is evenly combined and has a consistent texture, about 8 minutes.

Return the dough to the mixing bowl and cover tightly. Let rest for 1 hour.

Divide the dough into 7 equal, 10-ounce (284g) parts, working each part into a smooth ball and tucking in any corners or edges. Coat each ball in olive oil and place them into covered dough boxes or on baking sheets. Cover tightly and refrigerate for 12 to 24 hours.

Remove the dough boxes from the refrigerator and let the dough rest at room temperature for 2 to 4 hours before making pizzas.

To form the pizza crusts, work the dough gently with your hands. Never use a rolling pin or pinch the dough too firmly. This will cause “bruising”. Start with the dough ball on a floured work surface. Press gently outward toward the edges with your fingers, rotating the dough as you work your way around to create a disk. Lift the disk from the surface and begin to gently stretch it. Once it is about 7 inches in diameter, let gravity begin to help you shape the dough. Hold the disk from the top with both hands. Try to use the flats of your fingers rather than your fingertips. Sway the dough back and forth to stretch it, and shuffle your hands along the edge to rotate the dough as you sway back and forth. You can also stretch the dough across the backs of your fists. Combine these techniques in the manner that suits you best.

When the dough is ready for toppings, it should be about 1/8-inch thick and roughly 12 inches in diameter. Do not create a lip for the perimeter. The dough should be an even thickness from edge to edge. The lip should rise around the edge in the oven (keep the toppings 3/4 inch from the edge).