I will keep this short and sweet as I’m packing up everything I own to board a plane with a one-way ticket to New York in a few days! New York will surely not be lacking in the food department. I am already craving a bowl of Momofuku’s ginger scallion noodles, but I will miss my favorite San Francisco places.
Arizmendi and Cheeseboard, which are within the same bakery co-op, are among the best bakeries ever. I have their recipe book, so I will be sure to bake up the occasional batch of warm brioche knots.
But, more importantly, their pizzas focus on local ingredients and interesting combinations in a way that I think of as being very specific to San Francisco. Seriously, anytime you’re at home making pizza and need a new topping idea just click here. Luckily, I’ve learned to love making pizza pretty regularly. I have a pizza dough I can have in the oven in an hour and I have a dough that needs to slowly develop flavors for 3 days in the fridge.
This pizza is perfectly summer with bright corn and sweet onions, chili flakes, and french feta, topped with cilantro and lime right out of the oven. I say keep it simple and use this quick and easy dough.
Simple Pizza Dough (for one 10 inch thin crust pizza) (adapted from smitten kitchen)
1.5 cups of flour
1 tsp salt
3/4 tsp instant yeast (I use the kind that says “highly active” because you don’t need to premix it with water)
1/2 cup warm water
1 Tablespoon olive oil
Stir together the flour, salt, and yeast. Pour in the warm water and olive oil and stir with a spoon until combined. Used your fingers if necessary to create a cohesive ball of the mixture
Put the mixture on a lightly floured surface, cover with the bowl upside down, and let it sit for 3-4 minutes to relax. Then, return to the dough, and knead it for 1-2 minutes by hand
Place the dough in an oiled bowl, cover the dough on all sides with the oil, and cover the bowl with plastic wrap. Let sit for 1-2 hours, undisturbed, until doubled in size
Punch the dough down and place on the floured surface. Cover it with plastic wrap and let rest 10-20 minutes more. Preheat oven the oven to 450-500 degrees F. If using a pizza stone, preheat that in the oven as well
Chili lime corn pizza (adapted from Cheeseboard’s cookbook)
2 T olive oil mixed with: 1-2 crushed cloves of garlic, 2 tsp of red chili flakes (let it sit 20 minutes for the flavors to blend)
1 cup corn (fresh or frozen. If using frozen, dethaw and drain any extra moisture)
1/2 white or yellow onion thinly sliced
1 or 1.5 cups shredded mozzarella cheese
1/4 cup feta cheese crumbles
1/4 cup cilantro chopped
2 key limes
Work pizza dough into a flat round about 10 inches in diameter
Sprinkle a pizza peel, a pizza pan, or a baking sheet with a generous amount of cornmeal*
Place the round of dough on the peel or pan
Mix olive oil mixture with the corn and spread the corn mixture on the dough, leaving a quarter inch rim on the edge
Sprinkle with onions, feta, and mozzarella
Bake for 10-12 minutes until the crust is golden brown and the cheese is bubbly
Remove the pizza from oven and sprinkle it generously with cilantro and lime juice
*You can also use a cast iron pan that is big enough or you can do what I did and make two smaller, 5 inch pizzas in a smaller cast iron pan. I preheated the pan with the oven and then removed it to sprinkle with cornmeal and add the pizza.