There’s this place in Manhattan called John’s Pizzeria, and while it doesn’t sell Skinny Pizza Dough, it does sell the best pizza you’ll ever have. It’s right off W. 44th Street, close enough to catch a show afterward. The building stands as an old Cathedral with kaleidoscopic stained-glass ceilings and an upper deck that looks over the early-dinner crowd. You have to try the Pizza Bianca. That’s an order.
Anyway, you haven’t had the real thing until you’ve had John’s. I guess that’s why I was determined to make Skinny Pizza Dough using that dreaded yeast. Because the best dough requires yeast. This time, I made pepperoni, ham and turkey rolls instead, but the dough works just the same. It’s fluffy, airy, allowing the sauce to soak right in. It’s that melt-in-your-mouth kind of dough, like cotton candy. Except it’s salty, not sweet. Slightly buttery and crisp in all the right places.
I also like this dough because it’s so versatile and easy. You can use it to make sandwich bread (using a panini maker is my favorite approach), hot dog buns, hamburger buns, whatever you’re feeling. I, personally, am always feeling pizza.Stuffed with pepperoni . . .And ham . . . And turkey . . . And everything nice . . .
My must-have pizza essentials:
Cutting Board I Pizza Night Cookbook I Pizza Server I Fig Kitchen Towels I Fig Oven Mitten I Red Pepper & Parmesan Shakers I Faux Plant I Pizza Serving Tray and 1/2 Circle Cutter I Pizza Oven I Marble Serving Board