Last week, I emailed my good friend FG-S (married to the lovely Decently Domestic), in the hopes of recreating a meal we enjoyed during the Stanley Cup playoffs of 2012. We drank homemade beer, ate delicious pizza, and made fun of Bob Cole.

I wanted the dough recipe. Here is his response, cut-and-paste for your enjoyment:

Well… it’s never a defined thing but…

 

2 cups warm water

2 tablespoons active yeast

a good blog of honey or a tablespoon of sugar

 

MIX THAT SHIT TOGETHER AND LET SIT FOR 10 MINUTOS

 

Slowly add in 1-2 cups of flour and mix thoroughly till consistent.

 

Add some salt, don’t go crazy but you’ll need some

 

DRINK A GLASS OF WINE, THE PIZZA WILL TASTE BETTER

 

Even more slowly, add in another 2-3 cups of flour.

 

YES, YOU CAN USE SOME WHOLEWHEAT FLOUR, BUT I LIKE TO “KEEP ‘EM SEGREGATED” AS THEY SAY IN DA SOUTH

 

If you want to, add in some “Mixins”, as they call they at Marble Slab… Garlic, chopped up sun-dried tomato, oregano, parmesan, whatever you want.

 

THE CHOICE IS YOURS, BUT CHOOSE WISELY.

 

Either kneed by hand or with a mixer for about 10 minutes, the dough shouldn’t be sticky but should have elasticity…play it by ear

 

Grease up a large bowl with some sort of oil, plop in the dough and cover it all in saran wrap and leave it for about an hour

 

See why I love him so much?

I made the recipe last night. It makes two medium-large pizzas with a fairly thick crust. You could halve the recipe if you only want one pizza, or you want smaller pizza with thinner crust.

I added garlic powder and oregano, and used about 1/4 whole wheat flour.

When I took the saran wrap off after the rise, I needed to add more flour so that it wasn’t too sticky to work with. I tore it into two pieces and smushed it out into pizza shapes. It will rise significantly when you bake it, so you can spread it fairly thin.

I sauced ‘er up, then put on sliced ham, leaves of fresh basil, red onion, and green  pepper. I added a bit of freshly-grated mozzarella for glue, then added pineapple, pancetta, and green olives. Then I mounded half a pound of mozzarella on each pizza (minus the cheese I ate while I waited for the dough to rise) and sprinkled some garlic powder and oregano on top.

Bake for about 20 minutes in a 415 degree oven — check regularly.

Then devour in bed with red wine and disc one of Sex and the City season four (damn, Aidan).