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Pizza is one of the Washington region's most popular and most versatile foods. Restaurants across the area are winning acclaim for boutique style pies, satisfying customers and restaurant critics alike. But some lament that the scene is becoming less accessible, and that affordable, family-style restaurants are falling by the wayside. We explore the craft of making great pizza and what our pizza scene says about the region as a whole.
Pizzaiolo Edan MacQuaid, chef at Bryan Voltaggio's Range restaurant in Washington, D.C., talks about his more than 20 years making pizza, the ingredients that go into an authentic Neapolitan-style pie and why he says Chicago deep-dish isn't really pizza.
250 grams Caputo Pizzeria flour
125 gram cold water
50 grams salt
12 grams cold water combined with 4 grams instant dry yeast.
Put cold water in KitchenAid mixer and add approximately 1/3 of Caputo pizzeria flour. Mix on low speed for 2 minutes. Add 1/2 of remaining flour. Mix on low speed for 2 minutes. Add cold water and yeast mixture and remaining flour. Mix on speed 1 for 9 minutes.
Remove dough from mixer and put in a container large enough for dough to double in volume. Cover tightly and refrigerate for about 8-12 hours.
Remove dough from fridge and cut it into 300 gram pieces. Roll dough pieces into a ball, dust with flour and cover. Refrigerate or allow dough balls to rise at room temperature for 4 hours before using.
Stretch pizza dough, add toppings and bake at 550-600 degrees until cheese is melted and crust is golden. Enjoy the fruits of your labor!
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