Oddly, pizza was one of the first foods we realized we missed. Perhaps that was because, for the first couple of years, we honestly could not find, what we felt, was a good pizza! We tried many, but none came close to matching the taste of Kevin's' favourite, the Pepperoni, Ham and Green Pepper combo from Royal Pizza in Sherwood Park http://royalpizza.ca/locations.aspx. No trip home will ever be made without at least one stop here, 5 if he can fit them in.
My favourite pizza has always been the deep dish pan pizza from Pizza Hut. You know the kind. The stuff they served back in the 80's and 90's, when in my opinion, they were at their best. I can hear many of you right now, gasping and gagging because you think the crust is too oily, but to me, it is the ultimate comfort food. I love the crispness the oil in the pan gives the bottom of the crust - and biting thru that into the gooey layer of cheese and toppings - nirvana.
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| Pizza Hut Pan Pizza http://www.pizzahut.com.mx |
Which is why I so excited to discover that Pizza Hut right here in Puerto Vallarta served exactly that pizza!! At first, I thought it strange to find a Pizza Hut here, but, it turns out that Pizza Hut opened its original location at the Plaza del Sol mall in Guadalajara, in 1959! Fancy that! PV now has 2 locations, one conveniently located in the Galerias Mall, right upstairs, just beside Chili's.
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| Clean, modern and fully air-conditioned, we will probably eat here a lot this summer |
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| Plus, the view is pretty nice |
Unfortunately, Pizza Hut does not deliver to Nuevo Vallarta. In the beginning, when we started working to open Casa Madera, there were only 2 only pizza delivery options and while both were excellent options at the end of a long of painting, furniture finishing, plumbing, yard work, whatever, we were both too exhausted to do anything but pick up the phone and call for dinner. However, neither offered the pizza "experience" we craved. Not that it mattered much, back then, I could fall asleep while eating, so taste wasn't all that important.
When La Dolce Vita opened within walking distance, we were thrilled. A swanky new pizza joint right down the street!! And, we have enjoyed our share of their wonderful thin crust pizzas. http://www.dolcevita.com.mx
And now, it seems, pizza places are popping up all over the place! Locally owned joints, with wood fired ovens and a range of crusts from wafer thin to thicker than deep dish! And they are all putting out quality product. The difficulty now, is not finding a pizza place, it is deciding which one!!
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| Irresistible, no? |
La Dolce Vita as already mentioned, and
Ciao https://www.facebook.com/CiaoPizzaNV .
For those who wish to venture further, a 50 peso cab ride will get you to either
Pizza Diavola https://www.facebook.com/diavolapizzaitaliana?fref=nf
or
Buenos Aires https://www.facebook.com/RinconDeBuenosAires
and, of course, our go to spot in Bucerias, is
California's Pizza https://www.facebook.com/CaliforniaPizzaMexico,
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| California's Pizza in Bucerias |
Ultimately, at the end of most days, we prefer to eat at home. Since there are still only 2 options for delivery, Kevin has embarked upon a quest to find his perfect pizza dough. After numerous recipes, many, many taste tests, and a whole lot of fun, he has found the dough that works best for him.
Inspired by none other than FoodTv's Guy Fieri http://www.foodnetwork.com/recipes/prime-time-pizza-dough.html, this is our go-to dough for at home pizza, baked right here, in our own oven.
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| Our own, fresh from our oven. |
2 1/4 tsp instant yeast
1 tsp salt
2 1/2 cups flour, plus more for kneading
2 T olive oil
1 cup warm water (110F)
In the bowl of a stand mixer, whisk sugar, yeast, salt and flour. Add warm water and olive oil and mix with dough hook until the dough starts to come together. Allow the machine to continue kneading the dough until smooth and elastic.
Turn onto lightly floured board and knead 3 minutes. Place in oiled bowl, turn to coat, cover with plastic wrap and let stand in warm draft free place until doubled in size, about 1 hour. Punch down and divide in half. Each half will make 1 large thin crust pizza. On lightly floured board, form into smooth balls and cover loosely with plastic wrap. Return to warm draft free place and let rise another 35 - 45 minutes. (You can wrap 1 ball well in plastic and freeze at this point if you don't want to make 2 pizzas. )
Preheat oven to 500F. If using a pizza stone, put it in the oven now so it preheats along with the oven.
Press the dough with your fingers until it is as flat as possible, then pick up and stretch over the backs of your hands, gently pulling the edges outward while rotating the crust. If that proves too frustrating, just use a rolling pin to roll it out. The texture will be different, but you won't be so frustrated.
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| Try for round, but amoeba shaped is ok too. |
If using a pizza pan, put the dough in the pan, and top the pizza as you like it. Pop it in the oven and bake 8 - 14 minutes, depending on thickness, until the edges are golden and cheese is melted.
If using a pizza stone, stretch your dough and put on a well floured pizza peel before putting on the toppings. Once you have the toppings on, slide the pizza off of the peel onto the stone and bake. Baking time could be less on the stone so keep a close eye. When cooked, use the peel to lift pizza off the stone and transfer to cutting board.
Buen Provecho!
