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DOLLOPS OF SAVORY WHIPPED CREAM HELPLESSLY DESTABILIZE UNDER THE BLAZING HEAT OF THE OVEN, RENDERING INTO A PUDDLE OF SALTY, OILY, HERBY AND CREAMY MAGMA
You know, I try not to make pizzas nowadays.
Off carbs? I wish. Gluten-free? Is there any other diet more torturous by design? How about an oven that shuts down in the middle of nowhere for no reasons whatsoever? OK, yeah I have that. But, no. No, not for any of those things. In fact, the reason is a simple and straightforward one, in fact, one that deals with our most basic instinctual fear which drives, I believe, most human behaviors… the fear of dying alone.
Wait, pizza can do that? Yes, pizza can do that. How? By making me fat.
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Now before you cast your judgements, yeah, shut up. And for the rest of my kins who are wondering, really? Have I seen what I’ve been making lately? Pizza is hardly the enemy. Yeah you got a point there. But see, out of all the self-destructive conducts that traffic through my kitchen on a daily basis – buffalo wing soup dumpling, charsiu pineapple buns, chicken confit grilled cheese or Chongqing little slurps – you’d be surprised to find out that pizzas, by far, premeditates on this hateful motive the most. Don’t take my word for it. Ask Jason and his dignity, too, is willing to testify.
So yeah, I try not to.
But then what the fuck is a woman who’s in pizza-rehab, squatting and hugging a book by Joe Beddia, who allegedly, owns a pizzeria in Philadelphia?
It’s not what it looks like and I can explain it. First of all, the book was a gift, and whoever the giver may or may not know about my predicament so leave her alone. Seconds of all, I’ll be honest to say that I wasn’t expecting a breach of trust here, a trust that assumed this was just another Pizza book that dealt with nothing more than a generic dough recipe and a few classic safe-zone toppings, you know, red sauce, white sauce/béchamel, blah blah. Nothing I couldn’t resist. Nothing in here was gonna hurt me, I said, as I read on unsuspectingly.
But a line was crossed, and a yellow tape was ripped, as the moment I saw the words “spring cream”, on page 64 line 1, there was no going back.
What… what is a “spring cream”, my love? (sorry this is usually where my inner Gollum emerges) Whipped cream, mah friends, whipped, cream. As Joe calls it “emulsified in the food-processor”, hey, I think I know a whipped cream when I see one, and the idea of dollops of savory whipped cream helplessly destabilize under the blazing heat of the oven, rendering into a puddle of salty, oily, herby, and creamy magma… quite frankly, overwrote all my good senses. Any junkies would tell you that relapses are never easy, filled with disgrace and defeat and hyper-aware self-loathing, especially, especially one that takes you to a level of high that blows your mind as you crawl in joy and tears of shame. I torn through the soft yet chewy, translucent crumbs of a slice that draped in a sinister fashion, tasting the thick yet lightly fluffed broken cream whipped with spring herbs and garlics, occasionally stung by the kick of pickled chilis but was told that it was all okay by the soothing fragrance of dill. I felt good. I felt good as I felt bad, and it was all too confusing to compute as the heat of summer relentlessly approaches.
Here, my friends. Who loves company more than misery? Fatness. Don’t let anyone else tell you otherwise.
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Adapted from Pizza Camp by Joe Beddia
Ingredients
- 1 cup (242 grams) heavy/whipping cream
- 1 tbsp (15 grams) fish sauce (the original recipe uses salt to taste)
- 1/2 tsp lemon zest
- juice from 1/4 lemon
- 1 small garlic, peeled
- 1 small handful scallion
- 1 small handful basil
- 355 grams(1 1/2 cup) water
- 8 grams (2 tsp) light brown sugar
- 1/2 tsp instant dry yeast
- 13 grams (1 tbsp) extra virgin olive oil
- 500 grams (3 1/2 cups) bread flour
- 19 grams (1 tbsp + 1/2 tsp) fine sea salt
- semolina flour for shaping
- thinly shaved garlics, 1 for each pizza
- finely grated dry mozzarella
- fresh dill fronds
- finely diced pickled red chilis
- extra virgin olive oil to drizzle
- freshly ground black pepper
- aged pecorino romano to finish
Instructions
- MAKE SPRING CREAM: You can make this either before use, or up to 5 days ahead of time. In a food-processor, add heavy cream, fish sauce, lemon zest, lemon juice, garlic, scallions and basil. Pulse several times until the cream becomes softly whipped. Transfer into an air-tight container and chill in the fridge until needed.
- PREPARE THE DOUGH: The original recipe suggests letting the dough proof for 24 hours in the fridge for the first rise, then 3~4 hours at room-temperature for the final rise. But for me, after the first 24 hours, the dough barely expanded, and after several hours sitting at room-temperature, not much “rise” had happened either. So I ended up putting the shaped dough back in the fridge for another 24 hours. This accidental, more than 48 hours fermentation gave me the most soft, translucent and chewy crumbs with crusty exterior. I’m not sure if it would be the same had I only done it for 24 hours. So I’m going to lay out both options for you and you can decide as your schedule see fit.
- In a large bowl, whisk together water, light brown sugar and instant dry yeast until the mixture is cloudy-looking. Whisk in the extra virgin olive oil thoroughly, then add the bread flour. Use a sturdy spoon to mix everything together until there is no dry flour left. It should a wet and sticky dough. Now cover the bowl with plastic-wrap and let sit for 30 min, in order for the flour to hydrate. Afterward, add the fine sea salt and incorporate it into the dough with wet hands. In a slow and gentle motion, fold the dough onto itself several times until you feel that the salt is completely and evenly integrated. Cover again with plastic-wrap and transfer into the fridge to ferment for 24 hours.
- Now, for me, after 24 hours, the dough barely expanded. And It’s ok. Scrape it onto a well-floured surface and divide into 2 equal portions. Fold a few corners of the dough inwards over itself, then flip it with the seam-side down, and shape it into a ball. (From here on, I like to use semolina flour to prevent sticking, which doesn’t affect the moisture level of the dough as much as regular flour). Place the dough-balls on well-floured surface, cover loosely with plastic wrap (make sure the top surface is well-floured, too), and let rise again UNTIL FULLY DOUBLED.
- This is supposed to take 3~4 hours at room-temperature, and if your dough doubles, great, proceed as the following. But for me, the dough only expanded minimally. So I ended up putting the dough (well covered) back in the fridge for another slow rise overnight (about 12 hours)(what was meant for dinner became lunch). Next day I took the doughs out of the fridge and it took another 2~3 hours for them to be ready (fully doubled, and doesn’t spring back when you dent it with a finger).
- BAKE THE PIZZA: 1 hour before baking, preheat the oven on 500 F/250 C. Instead of heating the pizza stone (or cast iron grill sheet as I did) in the oven, I suggesting heating it on stove-stop over direct high heat for 6~7 minutes before you need it, then transfer it into the oven for baking. This heats the pizza stone or cast iron up to a much higher temperature than the oven can, thus resulting in a crustier bottom crust.
- Place the dough-ball on a well-floured surface, then gently, use the back of your fingers, make a dent around the edges to form a raised ring (see photo). Hold the dough by the ring (like holding a hula hoop) and gently lift the dough up and suspend it in air for a few seconds, then rotate by a few degrees and repeat. You’re essentially letting the weight of the dough pull and stretch itself out. If the dough springs back and feels resistant, let it rest for another 5 min. Then lay the dough flat and gently pull outwards to form a perfect round shape.
- Spread 1/2 of the spring cream evenly across the surface (for each pizza), then scatter thinly shaved garlic, grated mozzarella (NOT TOO MUCH), dill fronds and diced pickled red chilis on top. Drizzle with a bit olive oil and dust with black pepper, then bake in the oven for 5~10 min until the crust is golden browned. Grate aged pecorino romano to finish.
Notes
The book suggested other toppings, but I kept it pure and simple with fresh dill and pickled chilis. I really wouldn’t add anything else.
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69 responses to “SPRING CREAM PIZZA”
Now THAT is damn tasty. I would have eaten the whole thing and then dealt with the remorse and horror. How is it that the ethereal things that can be made with wheat MAKE US PUFF UP LIKE RISING DOUGH?!! It’s not fair. I would still eat the whole thing.
I bake my own bread and have done for several years now. Jeepers, this dough has a load of salt in it! No wonder it wouldn’t rise! I only use 2tsp in my weekly 1kg batch. So logically 1tsp should be enough. Why anyone would want so much salt in it, I cannot imagine! Try it with less salt and prove in a cool place, but not necessarily the fridge.
I get the best bread results by making a salt free yeasted starter with 250g flour, 2 tsp yeast, 2 tsp sugar, 300ml cold water. Mix to a batter and leave, covered, for 24/48 hours. Then add 650g mixed flours (white/wholemeal to taste). 2tsp salt, 2 tblsp olive oil, and 350ml water. I have been making 2 loaf batches with this mix for years with reliable success. I use the same mix for pizzas.
Peter, I was like omg with the amount of salt, too but I followed the recipe anyways. It’s does make a saltier crust than usual but the whole pizza works together wonderfully. I would probably reduce the salt if I’m making this recipe for breads :). Thanks for the tips!
Mmmmm this reminds me of my favourite slice from Voodoo Rays which is pretty much this but with spinch, and my oh my is it tasty! Love how you shot this recipe by the way, the whole post looks incredible
– Natalie
http://www.workovereasy.com
Wow! Heat the oven to 500 F before baking!! No need to heat the rest of the house for winter then. Hee hee hee!! But this does look like a lovely tempting pie!! Yeah, I don’t need the calories either, but I would eat the whole thing too! And the crust looks like it is really tasty. I like a nice long fermentation! The dough makes 2 pizzas but is the filling for just one??
Pamela, the topping is for 2 pizzas :)
Hey girl!
I’m loving your recipes. When you say one garlic, do you mean one clove or one head of garlic?
Sofia, 1 clove!
Okay yeah, one clove makes way more sense.
This pizza is stupidly delicious. Thank you again for the inspiration and fusion recipes! Keeping me sane in a small town lacking interesting foods
Wow it’s look simple and easy to make it
as a certified fat person who has loved your blog for literal years, I’m really… hurt. it feels like you literally just poked me in the sternum and said “you’re fucking unlovable!”. Christ. I might need to step back from your blog for a while.
As another “certified fat person”, I thoroughly enjoyed this post and took it in the spirit it was written – a sarcastic, acerbic, and legitimately amusing joke about body insecurity. She didn’t attack heavy people and call them unlovable. Sheesh!
We’ve got to be able to laugh at our selves. Otherwise we are lying to our selves. Also, this might help:
https://www.thisamericanlife.org/radio-archives/episode/589/tell-me-im-fat
For everyone who wants to stay in shape, this pizza IS mortifying. But shoot, in moderation, ok yes. Let’s eat! Then we go for the morning run like a religion.
Of all the food blogs out there, I never thought this one would be critical of bodies and equate a person’s worth to what they look like. I expected better. You’ve lost a reader.
This is just perfect in a windy time, thank you so much!
This pizza sounds amazing – while I’d normally equate cream + pizza with “eff no”, the sexy description sold me. Gonna try a version of this for sure!
Fantastic! Added fresh chilli peppers and sundried tomatoes.
I’ve never read your blog before and the first thing I see is fat = dying alone. Really?
Very few people are willing to marry someone with a lack of willpower. That’s what is referred to here and you’re expected to understand that context. Obviously if you’ve got a hormone condition or etc, you’re the exception and the people in your life know that and love you. But lack of willpower is gross and we all know it.
We had it tonight for dinner – soooooooo good! Especially the fishsauce makes a difference.
Thanks for the great recipe!
The pizza looks so yummy, may be i will try it later. Thank for the recipe
>Abid
http://informazone.com
mm yummy.. its look so delicious! love it..
the picture make me hungry.. haha..
The food is very tempting taste
I’m fat and married. My spouse loves me; my friends and family love me; I love myself. I do yoga every day and I eat pizza at least a couple times a month. This pizza looks delicious; too bad your blog made it feel so gross to read about. Food is not an enemy; carbs aren’t evil; eating should not be a guilt-filled activity. I won’t be reading your blog again, but I am sending you so much love and hope that you can love yourself.
That’s one massive cream pizza, Looks so tasty! Yummy!
Hi! Please help me, what kind of cheese can I replace pecorino romano with?
Viktor, you can used parmigiana too!
hello i’am from indonesian. i not so understand about that steps, can i get the link video about that tutorials
Ohhh my, this looks so great! Beautiful pictures!
Wow looks very charming
I like it… mmm
That is damn delicious! So interesting and different! We’d probably add juuuust a little feta as well (can’t help it; we’re Greeks) to add a more rustic flavor:):)
Thanx so much for the awesome recipe!
Mirella and panos
Love the simplicity. Looks amazing.
This looks soooooo damn good! I need this pizza in my life right now! And gorgeous photos, as always.
Also, I’m not sure why some people think it’s ok to undermine your own experience with your own body by claiming that you are being hateful towards them. Your feelings are legitimate and I for one really appreciate the frankness of this post (and all of your other posts). Plus, I found the tone of this post to be funny, not judgey.
Anyway, thanks again, I will be making this tomorrow I think! :)
please never post another recipe again. it’s enough – I just made and ate this and could die happy right now. I didn’t use garlic or onion because I have garlic scapes growing in my garden and they are the perfect substitute. whipping cream on pizza – I ask you!
I like your pizza recipe, the pizza is very delicious. maybe later i will try to make it myself.
looks delicious, very different from other pizzas …
wow. yummi. it look very delicious. thanks for the recipe . . .
thanks for sharing, looks pretty easy.
taste so delicious. can i test it ?
This is the reason why my diet always fails, but the taste make me fine with this size. thank for recipe!
Wow … i love pizza
I like it . thank you so much!
wow yummy
Wow …. the food is delicious and nutritious, ehmmmm
i like it!!!
nice article thankyou for sharing
This is just perfect in a windy time, thank you so much!
maybe later i will try to make it myself.
Fantastic! The pizza looks so yummy. Thank for the recipe
WOW I like pizza.
Like taste delicious
Hi Mandy! I have been reading your blog for years now- because it’s no nonsense and straight forward and most importantly you approach cooking with so much curiosity and investigation it’s unparalleled in blogosphere. I never comment cause the sociopath in me doesn’t let me engage in social activities ;-) but this time I just have to. My boy eats everything that I can’t. I have Chrons and IBS and every food allergy under the sun. Food hurts me and causes me pain but I love cooking and baking anyway. I also have a six pack abs because I love sports. I do. Not the gym or whatever social media fad is out there now. Running biking swimming. Sorry- to the point- haha – the point is I love your honesty and I I wish people offended by your lack of – whatever they think you are missing would stop. They need course in “ please don’t project my life issues on other people “. Please don’t ever write any other way. There is way too much mushy squishy nothingness out there that your true voice is awesome. And keeps my English on point. ( I’m Polish living in USA last few years). And with your cooking- Jason is not going anywhere :-)
Agnieszka, I so appreciate this. Thank you :)
I think very good
Thats look very nice, is that spicy?
Jati, only if u add chili
Look yummy, I’ll try to make it someday
it will be more delicius pizza if you add some mushroom!
Hi Mandy! I’ve been eyeing this recipe for years and finally decided to do it now that we’re on lockdown. I note this recipe yields 2 pizzas. Could I double or triple up the pizza dough recipe to make more pizzas? Not sure if it’ll work that way.
Thank you!
Trina, yes of course you can!
make pizza be easy after read this post.
Thank You very much.. :*
Is there any way to make this cream thicker? Could I not have whipped the heavy cream enough? I stored this overnight and by the time I put it on the pizza it’d become very watery. It got better after baking but not enough.
Serge, oh weird I didn’t have that issue. Perhaps too much water came out of the herbs? Make sure the herbs are towel dried before using.
This was delicious. I couldn’t find red chilis so I used pickled jalapeños and I’ll admit I used store bought dough
The flavor was fantastic, I was nervous about the fish sauce (I hate the way it smells) but was really good
I’ll definitely be making this again
Making your own pizza at home seems to save money. Btw, thanks for the article
Its look very delicious!
Terima kasih banyak ya, jangan lupa kunjungi melalui nama aku