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Wouldn’t it be great. You go into your local pizza joint and sit down. Then, without even asking, they bring a bottle of wine, pour it short tumblers, and push it toward you. At a table overlooking all the action, you wait for your pie and taste the unnamed house wine. It has low acid, but a nice tannin bite, cherry & almond with a hint of bitterness, but light, fruity and dry. Then the pie comes, it goes perfect with the wine. How did they know? You just know when it’s Dolcetto. The name translates to ‘little sweet one’ and this is why! It’s early to ripen, best drunk young, doesn’t
Italian Pizza Dough INGREDIENTS: 3c warm water
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need cellaring, inexpensive, and goes with just about any food. That’s what’s so ‘sweet’ about it. Grown mostly in the northwestern Piedmont region of Italy, Dolcetto is the quintessential table wine, an indisputable essential which should accompany you on your next picnic or tailgate
PROCEDURE: Mix warm water (95-105F) with sugar, salt and yeast. Let stand 5 minutes. In large mixer w/ dough hook, combine water, herbs, and olive oil. Mix flour & liquid into a dough in thirds, using enough flour so mass pulls away from sides of mixer and is not sticky to touch. Continue to knead dough about 7-10 minutes. At this stage you can freeze a portion of the dough in a zip-seal bag for future use. Let dough rest in refrigerator for up to 24 hrs covered tightly in plastic wrap or let rise 1 hour at room temperature if you wish to use immediately. To make pizza, turn out a portion of dough onto large floured work surface, shape into very thin round disk by rolling, pinching or tossing. Lay out dough onto preheated pizza stone or pizza tins, and top thinly with your favorite sauce, toppings & mozzarella cheese. Bake in
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