Archive for Wednesday, March 24, 2004

Artist creates pizza on ‘Jayni’s Kitchen’

March 24, 2004


Join "Jayni's Kitchen" this week for "Wood-Fired Pizza with Artist Louis Copt."

Host Jayni Carey and Copt will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show also is broadcast at 9 a.m. Wednesday, 9:30 a.m. Thursday, 10 a.m. Friday, 9:30 a.m. Saturday and 10 a.m. Monday.

Louis Copt's Pizza Dough


1/4 cup warm water

2 teaspoons dry yeast

1 tablespoon honey

2 tablespoons olive oil

1 1/2 cups warm water

1 teaspoon salt

4 cups all-purpose bread flour (King Arthur preferred), or good quality unbleached white flour

In a large bowl, dissolve the yeast and honey in 1/4 cup of warm water. Let the mixture bubble and rise for 5 to 10 minutes.

Blend in the olive oil, 1 1/2 cups of warm water and the salt. Add the flour and mix well. Turn the dough out onto a bread board or another floured surface and knead, adding extra flour as needed, until the dough is smooth and elastic. Form the dough into a ball and place it in an oiled bowl, cover and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Punch the dough down and divide into 6 balls. Cover with a cloth until ready to use. Makes six 10-inch thin pizza crusts.

Louis Copt's Pizza Sauce


2 tablespoons olive oil

2 to 3 garlic cloves, crushed

1 28-ounce can imported Italian (plum) tomatoes

2 teaspoons salt

2 teaspoons dried oregano

1 cup fresh basil, chopped

1/2 cup dry red wine (optional)

Heat the olive oil in a saucepan over medium-low heat. Add the garlic and cook for about 1 minute, until softened, but not browned. Chop the tomatoes and add them, juice included, to the pan. Stir in the remaining ingredients and cover the pan with a lid. Simmer the sauce over low heat for 15 to 20 minutes, stirring occasionally. Cool before using. The sauce is best if rested overnight in the refrigerator. Makes about 4 to 4 1/2 cups of pizza sauce.

Spring Pizza


1 ball of Louis Copt's Pizza Dough

olive oil

Louis Copt's Pizza Sauce

mozzarella cheese, shredded

asparagus spears, steamed

fresh cherry tomatoes, halved

Stretch one ball of pizza dough by hand; then roll out to about 10 inches in diameter. To cook the pizza in a wood-fired oven, or on a pizza stone in a traditional oven, sprinkle corn meal on the rolling surface and the wooden peel to facilitate the sliding of the pizza into the oven.

Oil the pizza by drizzling the olive oil in circular pattern over the pizza dough. Spread one ladle-full of pizza sauce, (about 1/2 cup) on the dough. Sprinkle with mozzarella cheese. Top with asparagus and cherry tomato halves. Cook the pizza using one of the methods above. Makes 1 10-inch pizza.

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