Montana Public Radio

'Leave The Pineapple, Take The Pizza'

May 29, 2016

The Food Guys have a yen for pizza and pizza-making accessories: pizza stones, pizza peels, and the pièce de résistance: an outdoor portable wood-fired pizza oven. They're fans of baking Italian thin-crust, lightly-topped pizza outdoors in summer, when an oven, fired up to 750 degrees F, can cook an entire pizza in ninety seconds. (Or so claims Greg Patent.)

When they're in a pinch, Greg Patent and Jon Jackson like to use pre-made refrigerated pizza dough, because: "If the dough has been refrigerated for a number of days, it tastes better. There's been enzymatic action on the flour and aromatic compounds are released."

But making your own pizza dough is easy; you can find many basic recipes online. Dump three cups of flour, one package of instant yeast, two teaspoons of salt, two tablespoons of olive oil and a cup of water into a food processor and mix and you've got pizza dough. There's no need to add sugar. Let the dough rise on the counter, or if you're working ahead, for a couple of days in the refrigerator.

(Broadcast: "The Food Guys," 5/29/16 and 6/2/16. Listen weekly on the radio at 11:50 a.m. Sundays and again at 4:54 p.m. Thursdays, or via podcast.)