Italian

Mmm, Pizza


One of the first things I got off my butt to make after my knee injury was pizza dough. I was facing a deadline and needed to work my hands a little. Mostly I needed to work my hands. It is amazing what forced exile from the kitchen can do to a cook. I might have gone through a bit of withdrawal, shakes and all.

Yes, I know you can make pizza dough in a food processor, or easily in that 5 minutes a day way. But sometimes you need to pile up flour, make a well for your liquids, then scream for your husband to clean it up when the walls break and floury liquid is running down the front of the counter. With the next batch I used a bowl.

This dough is totally inspired by David Rocco. I watched a lot of Food Network when I was laid up. But I couldn't remember the recipe exactly, but I loved that he made pizzas and calzones with it. So I made it up in my head when I did get to the kitchen. Turns out it is pretty damn close to his recipe. So, thanks David. Now go kiss those adorable twins of yours. (Seriously, could you make the Italian countryside more beautiful?)

An easy dinner in our house is now calzones made with this dough. All that means is you fold over the dough, roll the edges, and bake at high heat. Homemade pizza pocket. And when you do make it as a pizza, it is a lovely, thin crust. But calzones now rule because, according to The Monster, the Pizza Man makes the pizza, not Mama. I need to rectify that situation ASAP.

Pizza Dough
Makes 8 hearty calzones or 8 individual pizzas*

2 cups warm water
1 package active dry yeast (2 1/4 teaspoons)
4 cups flour
1 tsp salt
3 tbsp olive oil

1. Stir together water and yeast. Let sit for a few minutes until it is foamy, or the yeast has bloomed.
2. Combine the flour and salt in a large bowl. Create a well in the center of the flour. Pour the water, yeast, and olive oil into the well. Start incorporating the liquids, using a wooden spoon or sturdy spatula. You will likely have to switch to mixing with your hands. Once it has come together as a dough, dump it out on a floured countertop. Knead for just a few minutes until the dough is smooth.
3. Divide into four equal portions. Cover lightly with a lightly damp tea towel and let rest for an hour.
4. Preheat oven to 500 degrees F.

For calzones:
5. One portion at a time roll into a rectangle about 8 by 6 inches. Cut in half at the 4 inch mark.
6. Top each half with a tablespoon of tomato sauce, leaving an inch without sauce all around the edges. Add a half cup of shredded cheese and toppings of choice.
7. Fold each calzone in half, pinching and rolling over the edges to seal. Brush the tops with a beaten egg.
8. Bake for 10 minutes. Let cool completely before eating as fillings will be very hot.

For pizzas:
5. Roll each portion into a rough circle about 8 inches around.
6. Thinly cover with toppings of choice.
7. Bake for 8-10 minutes until cheese is bubbly and crust is golden.

*I usually freeze half the dough for another day. After the dough has rested, wrap tightly in plastic wrap and place in a  freezer bag. Let thaw completely and use according to recipe.

Backseat Adventure - The Italian Centre Shop (Edmonton)


Every good Italian thing - like pancetta, caciocavallo, the best sandwiches in the world, and canolli - is worth a road trip. Shortly after Hubby and I got married we moved across the city, a mere 5 minute drive to what is arguably the best grocery store in the world - the original Italian Centre Shop. Aside from the farmers' market and milk from the chain grocery store, we bought everything else we ate from this store. Tucked into an inner city neighbourhood this corner of Italy (and Europe) brought us great gastronomical, social, and aesthetic (you should have seen the boys in the deli) pleasure.

The Italian Centre Shop was one of the things we missed the most about Edmonton when we moved to Calgary 5 years ago. There are good Italian shops here, but they weren't quite the same. Not in character, not in food, but maybe still with the boys in the deli. Sure, the aisles were too narrow and there never really is a downtime, but it is a special place.

Since we moved a second Italian Centre Shop opened in Edmonton, on the southside of town. Conveniently, it is located a mere 5 minute drive from my mother-in-law. This saves me the traffic and construction congestion to get through downtown to the original location.

Arguably, the character at the second location is just not the same. Having made a few trips there I can say that it is improving. Lack of character is more than made up for with wider aisles and the bakery alone.

Sadly, the boys in the deli are not there either. Of course, I have to say that knowing that my brother-in-law's nephew now works there. He and a bunch of older men and women. Either way, the staff are knowledgeable and generally friendly. They are quick to offer a sample if you are curious about one of the nearly 50 cheeses they carry. And, more importantly, they are quick to give you cooking advice. Pick up your number and catch the drool while they wait to serve you.


I must confess that I went a little crazy when I was there. My mother-in-law bought olives, olive oil, and feta - exactly what she came there for. I controlled myself at the deli, buying only some panchetta, proscuitto parma, caciocavallo cheese, and montasio cheese. Then I bought a few bottle of oil, some balsamic vinegar, cookies, even pop. The cart got a little crowded for the baby. And Hubby was none too happy about packing it all for the trip back to Calgary

It was all the start of something good. After our regular Sunday morning market visit I made roasted brussel sprouts with pancetta for dinner. Yesterday I made proscuitto wrapped melon for moms' group. The Monster loved the pancetta, not surpising as it is a close cousin to bacon - one of the only meats she will eat these days. She wasn't a fan of the proscuitto parma. I plan to simply nibble on the remainder of the caciocavallo throughout the week and make some fricos with the montasio cheese, although I haven't decided between apple or swiss chard.

Back at the store we finished our shopping with lunch. This location has a cafe attached, aptly named Spinelli's after the owners. We indulged in the best sandwich ever - salami, spicy capicola, ham, provolone, and hot vegetable spread all on a ciabatta. Lucky for us the Monster didn't want anything but her brownie. That meant we didn't have to share and she happily munched away on her completely indulgent lunch. And if I drank coffee I'm sure this cappuccino would have finished things off nicely, my mother-in-law thought so. I was just excited to get home and cook.

Sources:
The Italian Centre Shop
Original Location: 10878 95 Street 780-424-4869
South Location: 5028 104A Street 780-989-4869