Sigh… this is my last Montreal post! The good news: I can finally start writing about Singapore and Bali. The bad news: I am no longer in Montreal. While there, I was able to slash another key item from my bucket list: pizza from scratch! I was so proud of my novice results that I spontaneously submitted a few photos to Slice’s’ ‘My Pie Monday’ feature. Slice is my favorite website devoted to pizza by far, so I was stoked they ran the photos of my pizzas, which, to be honest, were not really pizzas, but chewy crackers. Flatbread pizzas, if we’re being generous.

But who cares!! I made pizza dough from scratch! Although I debated using Mario Batali’s focaccia recipe, I ended up using the flatbread recipe from the Moro East cookbook, partly because it doesn’t require 1/4 cup of olive oil. I know. While the recipe was freakishly easy, I think think I messed up by rolling the dough out too thinly. The dough, pre-rising:

Given that pizza is my favorite food of all time, I was so excited by how cute and smooth and precious it was that I raced around the house, clutching it to my chest like I had just laid a golden egg. I mean, I made that! What! Who needs kids when creation can be had in just 15 minutes??

The first pizza — grandiosely deemed a ‘potato chip pie’ — was covered with fried discs of baby purple potatoes, garlic slivers, rosemary from the garden, and fruity olive oil. The second pizza — which we agreed was much better — was even simpler: olive oil, flaky sea salt, freshly ground pepper, grape tomatoes (of the $10 variety), and finely minced arugula (brilliant idea! I wish I could take credit for it), all finished with a thick flurry of grated Pecorino. The textures were perfect, the colors intense, the flavor profile spot on — I actually gasped when it came out of the oven.

This summer and fall I am devoting my energy to perfecting the perfect pizza dough. Moro East is not quite what I’m looking for, but for a first attempt, I’m super proud of the results.



  1. i always go with the dough recipe from the angeli caffe cookbook “pizza pasta panini” by evan kleiman, it tastes perfect + has a really huge spectrum in terms of thickness (i.e. if you want a thicker crust, roll it out less, or if you want super thin, roll it out more. it’s super versatile, basically it just wants to make you happy, this dough).
    wish you could come to the show:( i have no idea what i’m cooking as of now. but i have like 7 hours til i need to start cooking. actually think it’ll be no-cook, just things that taste good raw and dressed. and grill a little
    can’t wait for yr singapore picssssssss…XX

  2. oh ps that pizza looked amahhhhhhhhhzingggg

  3. oooh awesome thanks for the dough tip. i am definitely looking for the perfect balance between chewy/crispy. this was more just crispy/crispy, although i do want to experiment with the moro east dough to make batches of seeded crackers.
    the best part::: this is the one recipe where i love eating all the happy mistakes!!

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