To say I love pizza would be an understatement. I was excited to see an episode about homemade pizza. Also, you have to love sock puppets as “yeast” and the fact that they are making burping and farting noises to demonstrate the yeast eating the sugars and letting off gas to make the lovely bubbles that are imperative to proper pizza dough.  The yeast puppets have made many appearances on Good Eats over the years and they crack me up every time. I think they are my favorite “characters” on the show!

I have been making pizza at home for years – including making my own dough. So, I thought this episode and Alton’s Pizza Pizza was going to be a piece of cake. Boy, was I wrong!! The biggest problem? The dough has to sit in the refrigerator for 18 to 24 hours! Then, you form it into two balls and it has to sit for another 30 minutes! That much time for pizza just isn’t going to cut it on a regular basis. Many grocery stores sell pizza dough in their bakery department. Our local Publix has even started carrying multi-grain dough that is very tasty. Lately, I’ve been using that dough and I can have a pizza done in less than an hour – including a trip to the store! Pizza is one of my favorite uses for leftover chicken. Sometimes, I make extra chicken solely so I can make pizza the next day.  I chose chicken, spinach, mozzarella cheese (part skim) and organic pasta sauce to top my lovely pizzas. I made this combination because it’s my favorite and I wanted to compare what I normally make with only the dough being different. I’m not sure if I was just over it, but I really don’t think the dough was all that great – especially for the amount of work that went into it. You can make it in advance and freeze it, but I have a recipe that is much easier and if you add whole wheat flour, you make it a little healthier. Kathleen Daeleman’s Easy Pizza Dough still takes a couple of hours, but at least you can get a pizza the same day! I usually make a double batch and freeze the extra. Then, when I want a pizza that night, I take the dough out before I go to work and it’s defrosted by the time I get home. Or, I just go to Publix!  The two hour resting in Kathleen’s recipe is supposed to be in a relatively warm environment. Alton goes on a long explanation about the yeast needing to eat over a longer period of time and it’s better in a cooler environment (the refrigerator). But that takes a lot more time. And let’s face it, most of us just don’t have that kind of time. Especially for something that can be ordered out so easily.

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This is MY pizza - with the whole grain dough. Tasty!

Products: I used organic flour, spinach and sauce.

Overall: I think the work for this dough is not worth it.  With so many options for pizza dough, Alton’s dough seems like too much work. So, use Kathleen’s recipe if you really want to make your own dough. Or, go to your local grocery store and see if they have dough. Even your local pizza place might sell you some dough! And adding your own ingredients will be healthy.

SH: “You know I love your pizza!”

Up Next: Beans!