Seems to me like there are a lot of Valentine’s Day haters out there, but I will confess right now, I’m not one of them. I’m not the hugest fan – I don’t go all out and decorate my house with pink and red hearts, but I do appreciate the large outcropping of heart-shaped foods that tend to pop-up in February. I literally squealed when I saw a heart-shaped doughnut for the first time. Heart-shaped food is just so much cuter than regular shapes.
If I wanted to have a problem with Valentine’s, it would probably be this: too many sweets. Don’t get me wrong, I have a major sweet tooth, but Valentine’s seems like overkill. There are entirely too many chocolate covered offerings and not enough savouries. Last year I combatted the barrage of sweets with Afternoon Beer: three tiers of man-approved miniature nibbles. This year I decided to go with mini heart-shaped pizzas.
These pizzas come together quite quickly, if you have the foresight to make your no-knead dough the day before. Once your dough is made and proofed all you’re doing is rolling, topping and baking. If the heart shapes are too twee for you, go ahead and just make mini pizzas, or a giant pizza if that’s your thing. The best thing about at home pizzas is that you get to put on whatever strange topping combinations you fancy. Broccoli and ricotta? Bring it on! Spicy pepperoni and pineapple? I’m game!
No-knead pizza dough produces a pizza that is crisp, crackle-y and has a light and airy cornicione. I seriously recommend it for all of your at home pizzas, hearts or otherwise. Hope your Valentine’s is filled with love, and of course, good food!
No-Knead Pizza Dough Recipe from bonappetit.com
yield: 8 mini heart pizzas
- 1 3/4 cups plus 2 tablespoons all-purpose flour, plus more for shaping dough
- 1 teaspoons fine sea salt
- 1/8 teaspoon active dry yeast
- 3/4 cups water
Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3/4 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours.
The next day, transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 8 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.
Make the pizzas: During the last hour of dough’s resting, prepare oven: arrange a rack in middle of oven and preheat to its hottest setting, 500°F–550°F. Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a heart-shape.
Arrange dough on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 8-10 minutes.
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