Serious Eats: Recipes
Cook the Book: Fig, Taleggio, and Radicchio Pizza
You have to love the fact that Joe Yonan, author of Serve Yourself, has created easy, accessible homemade pizza recipes for the single cook. Yonan adapted Jim Lahey's No-Knead Bread recipe into pizza dough form, a "throw it together and leave it" dough that can be started in the morning and ready to bake by dinner time. A mix of bread flour, yeast, salt, and water, this dough takes between 8 and 12 hours to become oven ready. After that, it's ready to be portioned out and frozen, or topped and baked.
It's a remarkably pliable and easy to work with dough that's baked on either a preheated griddle pan, cast iron skillet, or pizza stone. The stretched dough is placed on the cooking surface, very quickly topped, and baked until melty and crisp.
It's a versatile dough that can stand up to virtually any ingredients you choose to top it with. I went with a Fig, Taleggio, and Radicchio Pizza, a complex balance of sweet, sour, and pungent flavors that left me wishing that I had made at least another personal-sized pizza or two. It was about a billion times more enjoyable and complex than anything I could have had delivered, from the toppings right down to the dough.