The last stop in my professional culinary journey was working for Todd English at both his Charlestown restaurants, Figs and Olives. While at Figs, I don't ever remember a customer ordering pizza dough for take-out. During a family outing to Beacon Hill last week, I passed by Figs on Charles Street. My first thought was to enter and order a couple of pizza doughs to bring home for a late-night Christmas snack. Judging from the look on the hostess' face, this didn't seem to be a common request. After a couple of minutes and a quick check with chef, I left, down $4.00 but with two neatly packed doughs-not a bad trade in my book! By the way, it was 2 PM on Christmas Eve and the place was packed! Somethings never change.
Two days later, I snuck out into the Baking Steel test kitchen and fired up an oven. I made a no cook tomato sauce and shredded cheese, while my steel preheated at 500F. Lunch was finally ready and Figs delivered BIG - but this time just the dough, as we did the rest on our Baking Steel!
Do you have a goto take out pizza dough restaurant in your neighborhood?
Create Some Love,
We created a classic Margherita using Figs pizza dough.
We divided this monster of a dough 575 Grams in half and made two pizzas. The first a classic Margherita. Stretch the dough and distribute tomato sauce, a few pieces of fresh mozzarella. Chiffanade basil and place on top after the bake. Top with EVOO, slice and serve.
Four Cheese Pizza
The second pie we used our classic no cook tomato sauce, baked for 4 minutes on convection. Removed from oven and distributed grated low moisture mozzarella, fresh mozzarella, aged provologne and fontina. The dough was excellent.