|DeFazio's Imports in Troy, NY|
|Rocco DeFazio making Stromboli|
A warm olive mixture with fresh lemons and a plate of Fontinella cheese and smoked meats, as well as freshly made focaccia and smiles from Rocco and Matt greeted the small group of 12 who braved more damn snow to participate. Rocco waxed poetic and told us his story, highlighting the quality of the ingredients and their grandmother's bread recipe (the basis of their delicious crusts), and the importance of their wood-fired oven in turning out wonderful products. Matt demonstrated how to make dough (um, starting with 25 pounds of flour, so it didn't translate well to home cooking), but getting the consistency right, varying how much oil or water you add depending on the weather and what other ingredients (such as herbs) you'll be adding, were critical to success. They did suggest King Arthur high gluten bread flour as a good substitute for what they get from their wholesale supplier. Rocco and Matt went around showing us how to roll up our pizza dough balls. Up with the right, close with the left. Zena got distracted how that move could be used against a giant attacking ball of dough, but quickly refocused as we moved on to our next lesson.
|Their traditional white dough ready for portioning. Otherwise it will take over the world. Let your dough rest 24-48 hours before using.|
Rocco cooked up their famous red sauce, surprisingly simple, starting with two large cans of tomato products, one called "California Super Heavy Concentrated Crushed Tomatoes". Not available retail but he suggested zapping crushed tomatoes in a blender and cooking it down would be a good start. The CSHCCT was thick like paste, but NOT paste, something they do not use, nor do they use sugar. Spices, a bit more water, cooking for one hour was all it took. Very informative. At the end of the day we all got to take home a pizza kit with the two balls of dough we shaped and wrapped up, a container of that lovely sauce, some Pecorino Romano (their not so secret secret ingredient - sorry about that), and a cool little pizza cutter.
|Matt DeFazio making a Calzone|
|Whole wheat dough topped with walnut pesto, tomato slices and store roasted chicken|
Thanks AOA, Rocco and Matt, for your kindness, your generosity, your upbeat optimism in all things pizza, and for sharing the love with the rest of us. I mean it. You guys ROCK.
I love a good workout, but I've always said that I'd never win anything unless it was something like a hot dog eating contest. Or pizza. Or Stromboli, so I made one at home last Monday when I got trapped at home AGAIN (trapped today as well) because of more damn snow, to see how much I could eat and if I could win without anyone around to watch. Well, I didn't win, but I think I did a pretty good job.
One 14-15 ounce ball of white pizza dough (you can buy it from DeFazio's and it's also available at the Honest Weight Food Co-Op [as Organic Joe's]) - at room temperature
Semolina flour for dusting
1/2 pound cooked sweet Italian sausage, crumbled (I like the sausage from Garafalo & Co. in Schenectady, if you are willing to put up with surly service, but DeFazio's also makes their own and it is also wonderful)
1 1/2 cups chopped fresh broccoli
1 tsp. crushed red pepper flakes
4 ounces mozzarella cheese
Extra virgin olive oil
Lightly flour your cooking surface and shape your dough into a rectangle. Evenly distribute your toppings. Roll it over three times to make your log and pat it lightly to seal the edges. Transfer to a cookie sheet lined with parchment paper. Brush with olive oil. Cut 3 or 4 slices into the top so it doesn't explode during baking. Bake at 375 degrees F for 40-45 minutes until golden brown. Slice and serve.
|Zena's first ever Stromboli (a.k.a. "garbage bread")|
PS: Also thanks to Jaguar, Foodie Friend and the Mistress of the Hounds for a lovely afternoon. And to Pony for supplying our BYO "The Verdict 2009 Shinas Estate Cab Sav" from Victoria, Australia. After pizza and wine it's hard not to love life.