Remembering My Dad Through Pizza

The Best Life Awaits
May 3
6 min read

Updated: May 6

Friday Was Pizza Day

Making home made food isn't just great for memories. It's a way to have control over what goes into your meals. You can make sure your ingredients are healthier and wholesome. Even pizza, which may not be the healthiest of meals, is way healthier at home. Organic ingredients, less sugar, less processed ingredients, more of what you want and less of what you don't.

Growing up we almost always had homemade pizza on Fridays. When I was young, of course it was the greatest pizza ever. As I get older, maybe not so much. It was a bit dry,

https://www.youtube.com/watch?v=G1i7b9bd9D4

a bit to too crunchy. I don't know how my dad made it? What his recipe was, what type of flower he used or sauce. After a while, he started buying the dough from local pizzerias. Growing up on LongIsland New York they were plenty of those around. This was my dad's contribution to family dinner.

Like me, my dad didn't make a lot of things in the kitchen. My mom did the vast majority of the cooking for sure. He made occasional lobster potato pancakes, good eggs on Sunday and of course pizza. But regardless of whatever my dad made the biggest thing he made was a mess! I'm not sure what he did but the kitchen always looked like a complete disaster. Of course for that generation, my mom did all the cleaning. Maybe that's why I'm so particular about cleaning as I go when I cook?

But it was a good tradition that lasted for many years while we were young. Many of our friends would often come over on pizza night. Honestly anytime people could come over someone else's house for dinner was a treat. Back when I was growing up we had no idea what a restaurant was. Nobody really ever went out to eat. Mostly because we couldn't afford it. But also because most families had moms that cooked. So eating over someone else's house was kind of like going out to a restaurant for us. Which is very different from our kids who go out to eat every week at least once. As a kid, I never would've dreamed of being able to go out once a week not to mention on our own. For us if we had a few extra dollars it always went for a slice and a soda.

My dad passed away a few years ago. And although we live in California and my parents live in New York, it's always difficult losing someone. Often you don't realize the impact people have on your lives until they creep up without you even knowing. Making grandpa's good eggs was one of the things I could make when I was on my own. When I got married and had kids, I was trying to make the good eggs on Sunday just like my dad did. Back then I didn't cook much so this was my contribution to family.

Over time I cooked more and learned more more about cooking. So one day I just randomly decided I wanted to try making pizza. And for many years I did I use the basic recipe that I found somewhere in a book. And like my dad's, it was pretty good. The kids

were young and of course they loved it. They got to watch me make it, cook it, cut it and eat it. And that alone, just being able to watch it being made and to help make it, makes all the difference for kids. After a few years I stopped making it. The kids got bored of it. Vung and I started doing the keto diet. So we stopped eating bread and I stopped making pizza.

About six months ago and for no particularly good reason I just decided to start making pizza again. This time I made some modifications and I think it comes out much better now. Using bread flour has changed my dough significantly. It's softer fluffier and has a little bit of tension in it when you chew it. It is much more like New York pizza. I started the ad a little bit of sugar to help the crust Brown. Which I think is helping, but I'm not really sure? I also take my time. Let the dough rest often. I don't know. Maybe it's just me, but it's sure seems to taste better.

Some Tips For Better Pizza Dough

This time around I've done things a little different. I've always enjoyed making my own pizza dough and wouldn't think of using store bought. I mean the cheese and toppings are usually store bought. The sauce is basically store bought tomatoes or tomato sauce with added herbs. So it really comes down to the dough. Put the time and effort in and you earn immediate bragging rights.

So let's review some of things I've done differently this time around.

Use bread flour or a high gluten flour. I like King Arthur flour. Look for flour that has 12% gluten or more. This is key for New York style pizza. You need that chewiness and structure.
Try starting with distilled or filtered water. We use a reverse osmosis system at our house. Every New Yorker swears the pizza is great because of NY water. I'm sure pizza artisans can make great pizza with any water. But if your water is bad, it could affect your dough. So until you get it right - eliminate water as a factor and use filtered water.
Add some sugar to help with browning. I've seen other YouTubers do this and so I tried it this time around. I'm not sure how much it actually helps browning? Since I'm happy with my dough - I'm leaving it in until I do some experiments.
Autolyse your dough. Again, not sure this has much of an effect? But in general I incorporate habits as much as possible. So I try to autolyse all my doughs. And if you don't know that simply means to mix your flour and water and let is rest for 30 minutes or so. This allows the flour to absorb the water and start to develop. Lately I've been mixing the yeast water first than autolysing dough.
I assume you are already doing this but if not you should. Always allow your dough to rise slowly in the refrigerator. At least 12 hours but a full day is best.
Add some whole wheat or other flour. This is another habit I do for all my doughs and breads.

Maybe I'm not ready to open a pizza restaurant just yet. But it's good to keep some family traditions alive. As I get older, I realize more and more just how many traditions I

had growing up. From pizza to Easter egg hunts. I think that's one of the great things about food and cooking. It's probably the most recognizable childhood memory all of us have. Sadly many of us don't really learn it growing up. We tend to wait until we're grown-ups and have our own families. But it's never too late to learn how to cook. I am living proof of that. Not that I'm a great cook, but I can make things my wife likes and that's what really matters.

Give it a try

So like everything in life, don't be intimidated. Don't be afraid this try it. You will often surprise yourself. Even if it fails the first few times once you get it this you like to come out the way you like it you'll be hooked. So keep your family traditions alive. Pass them along to your children. Or simply relive your childhood by making your childhood meals yourself.

These are affiliate links to some of the items I use for making my pizza. Don't worry there is no extra cost to you if you use these links. But it does help us!

Dough whisk: https://amzn.to/4mMk6wB

Flour: https://amzn.to/4tPJfcN

Yeast: https://amzn.to/4vRo8rL

Olive Oil: https://amzn.to/4cuKaJj

Salt: https://amzn.to/4mLYOze (Sea salt is best if available)

Kettle (warm water): https://amzn.to/4ui0fYE

Pizza Stone: https://amzn.to/4ts4dOp