Washington Post Pizza Making

As soon as I saw as email for a pizza making event hosted by the Washington Post's food and travel editor, Joe Yonan, you betcha I dropped everything I was doing to sign up. The fact that it was a event sponsored by the DC Vanderbilt Alumni Association was also a added bonus. Editors, alumni, and pizza? Who said you couldn't mix a little networking with cooking?

Joe has a fabulous apartment in DuPont, furnished just the way you would imagine a tasteful, urban, city living space of the Post's food and travel editor would be out finished. I tried to do my best and not be nosy, but I couldn't help gazing at all his cooking books, wall art, and of course his amazing kitchen (where all the magic happens).

It wasn't until I was checking out his website and his 'Cooking for One' cook book did I learn he was a fellow Texas boy. A alumni of both UT Austin and Boston Culinary school, Joe wrote for the Boston Globe and lists a impressive résumé of accomplishments, including being honored at the Association of Food Journalists. I nearly died with excitement to know there even was such a thing.

After introductions were made, our host gave us a rundown on pizza basics. This was straight up cooking advice from the boss-man himself. I am a little hesitant to share it, but as I care about your pizza well being, I think I can make am exception. I always thought of a pizza in terms off toppings, but Joe was quick to point out that a pizza should always be about the crust. Focus on the crust? I can dig that advice. Here is Joe's no fail, all around delicious recipie for fool-proof crust:

Joe's No-Knead Spelt Pizza Dough

1 1/2 cups whole spelt flour
2 1/2 cups white bread flour, plus more as needed
2 teaspoons fine sea salt
1/2 teaspoon dry active yeast (may substitute instant yeast)
1 1/2 cups water
2 tablespoons extra-virgin olive oil

I also learned that for best crust results, it is worth it to invest in a pizza stone or baking steel for optimal cooking. It was crazy to see Joe bake our pizzas, after having the oven preheated (to about 500 degree- hot!), for only about 2 minuets before they were ready to eat. It was literally faster than delivery! 

Anyway, enough rambling. Here are some of the glorious pizza creations for future pie making. My favorite was the roasted squash, chile-caramelized onions, walnuts, and Roquefort combination scattered with arugula and drizzled with pumpkin seed oil. This was my choice to make!

Next was Mushroomy bechamel, roasted mushrooms, and mozzarella.

But don't forget about Ricotta, roasted potato slices, smoked trout, preserved lemon, Greek yogurt or creme fraiche, and scallions.

They keep coming! White bean-tomato spread, black olives, and Pecorino cheese. 

Last was caramelized onions, dried figs, Taleggio, and radicchio.

Joe will be hosting further cooking experiences with Sidetour in the future. I will definitely be keeping an eye out for his classes and recommend signing up. Until then, I am going to be working of the ridiculous amount of pizza I ate...and probably making some of my own in the meantime.