-=> Quoting Dave Drum to Jim Weller <=-

 DD> None of my local hotels have anything
 DD> coming within sniffing distance of "fine" dining.
 
 JW> I googled and the first thing to pop up was Nick & Nino's in the
 JW> Wyndham. It looks quite presentable and seems well regarded.

 DD> By whom? Certainly not by me.

 By hundreds of reviewers who posted their opinions on Trip Advisor
 and Yelp.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Kenji's Foolproof Pan Pizza
Categories: Pizza
  Servings: 4

    400 g  bread flour (14 ounces;
    about 2 1/2 cups), plus more
    for dusting
     10 g  kosher salt (0.35 ounces;
    about 2 teaspoons), plus
    more for sprinkling
      4 g  instant yeast (0.15 ounces;
    about 1 teaspoon), such as
    SAF Instant Yeast
    275 g  water (9.5 ounces; about 1
 c  plus 3 tablespoons)
      8 g  extra-virgin olive oil (0.25
    ounces; about 2 teaspoons),
    plus
    more to coat pans and for
    drizzling
  1 1/2 c  pizza sauce, such as our New
           York style pizza sauce
     12 oz grated full-fat, low
    moisture (dry) mozzarella
    cheese (see note)
    Toppings as desired
 sm handful torn fresh basil
    leaves (optional)
      2 oz grated Parmesan or Pecorino
    Romano cheese (optional)

Combine flour, salt, yeast, water, and oil in a large bowl. Mix with
hands or a wooden spoon until no dry flour remains. (The bowl should
be at least 4 to 6 times the volume of the dough to account for
rising.)

Cover bowl tightly with plastic wrap, making sure that the edges are
well sealed, then let rest at cool room temperature (no warmer than
75░F) for at least 8 hours and up to 24. Dough should rise
dramatically and fill bowl. In a hot kitchen, the dough may
overproof near the end of that range.

Sprinkle top of dough lightly with flour, then transfer it to a
well-floured work surface. Divide dough into 2 pieces and form each
into a ball by holding it with well-floured hands and tucking the
dough underneath itself, rotating it until it forms a tight ball.

Pour 1 to 2 tablespoons oil in the bottom of two 10-inch cast iron
skillets or round cake pans (see note). Place 1 ball of dough in
each pan and turn to coat evenly with oil. Using a flat palm, press
dough around the pan, flattening it slightly and spreading oil
around the entire bottom and edges of the pan. Cover tightly with
plastic wrap and let dough sit at room temperature for 2 hours (at
room temperatures above 75░F, the dough may require less time to
rise; at temperatures below 65░F/18░C deg;F, it may require more
time). After the first hour, adjust an oven rack to the middle
position and preheat oven to 550░F (290░C).

After 2 hours, dough should be mostly filling the pan up to the
edges. Use your fingertips to press it around until it fills in
every corner, popping any large bubbles that appear. Lift up one
edge of the dough to let any air bubbles underneath escape, then
repeat, moving around the dough until there are no air bubbles left
underneath and the dough is evenly spread around the pan.

Top each round of dough with 3/4 cup sauce, spreading sauce to the
very edge with the back of a spoon. Sprinkle evenly with mozzarella
cheese, all the way to the edges. Season with salt. Add other
toppings as desired. Drizzle with olive oil and scatter a few basil
leaves over the top of each pizza, if desired.

Transfer pan to oven and bake until top is golden brown and bubbly
and bottom is golden brown and crisp when you lift it with a thin
spatula, 12 to 15 minutes. Immediately sprinkle with grated Parmesan
or Pecorino Romano cheese, if using. Using a thin spatula, loosen
pizza and peek underneath. If bottom is not as crisp as desired,
place pan over a burner and cook on medium heat, moving the pan
around to cook evenly until it is crisp, 1 to 3 minutes. Remove the
pizzas and transfer to a cutting board. Cut each pizza into 6 slices
and serve immediately.

J. KENJI LOPEZ-ALT

  From: Serious Eats

MMMMM-------------------------------------------------

Cheers

Jim


... DISCLAIMER:  Opinions expressed here are correct and all mine

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