Tuesday Tweet of the Week: Naked Pizza…Naked Goodness

This beauty was inspired by the folks at Naked Pizza

Pizza! Pizza! I love the stuff. Actually I’m a freak for it. Last summer in Italy I ate slice after slice after slice. At the conclusion of my month long ’stage’ at a restaurant in the countryside of Italy (Castello delle Regine) I even came back with a tried and tested, delicious recipe for dough. The recipe was based from a type of baker’s yeast which is ‘live’, not dormant. Dormant yeast is the kind you find in the packets in stores…it becomes activated with warm water. Upon my return to Austin a local grocery store carried the yeast…I was in luck. Every week I was making a pizza or two loaded with veggies. Unfortunately my luck ran out. The grocery store stopped carrying my sacred yeast. I attempted many times to recreate the magic which was once my Umbrian pizza crust delight, but to no avail. I was sunk. The dormant yeast which comes in the tiny little balls just doesn’t give the same end result. Trust me I was super bummed. After searching all over Austin for the ‘live’ yeast with no luck, I finally gave up.

Recently I had the urge to try for a great pizza dough once more. I decided to message some guys who seem to really know what they’re doing. @NakedPizza is out of New Orleans and has been serving up some healthy and down right delectable looking pizzas for a good bit of time now. You need to see some of their twitpics of the tasty creations their coming up with.

This was @NakedPizzas response to me when I asked for some advice about making a pizza dough…

@G_WeberGale min 6 flours. canola oil (not olive). no sugar. used flaked spices, not powder. let dough sit 3-4 days b4 use.

The second response is very intriguing…

@G_WeberGale we shud develop a pizza together – swim like the fishes kind of good for u. we r rolling national. engage ppl 4 btr health.

What would I call it!? What would I put on it? What would you put on your ultimate pizza?