Glug Glug Glug Glug Glug Pizza

The dough recipe I return to, over and over again, is from a video by Mark Bittman in the New York Times for Potato Pizza (in which potato is just the topping). In our household, we refer to it affectionately as glug glug glug glug glug pizza—after the sound Mark makes (and I imitate) to “measure” the olive oil. I love precisely weighing out the flour and then glug-glugging the olive oil with almost reckless abandon before adding just enough water for the dough to come together. Here’s my adaptation, which makes enough dough for two 11–12″ pizzas:

I’ve also been incorporating some of the techniques from Adam Ragusea’s video, Making New York-style pizza at home, and his followup a year later, New York-style pizza at home, v2.0.

Pizza in portrait mode
A pizza in portrait mode

And many, maaany pizzas later, here are the toppings I’ve settled on per 11–12″ pizza:

Collage of 16 pizzas made between January and May 2021
Not all the pizzas I made during the Spring of 2021, but most of ’em

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