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Kelly Dobkin
Attended University of Michigan
Lives in New York, NY
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Kelly Dobkin

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Cue the firing squad.
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Me and Ted Allen at St. Regis Aspen.
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Eva Longoria is a woman who loves her steak. 
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Recipe: Garlic Bread Pan-Fried Pizza 
The fried pizza trend has been well established in NYC, but I've been making this pan-fried (not deep-fried) version in my own tiny kitchen for years in lieu of a proper pizza oven. You need a good skillet (cast iron or nonstick is fine) to make this one and some pizza dough. I always felt that fried pizza should be more of an appetizer so I merged it with another classic Italian starter - garlic bread. Here's how I make the dough - it's a basic dough recipe with a bit of cornmeal added to similar the "butter" component you find in garlic bread.

Dough: 
3 cups all-purpose flour
1 packet active dry yeast
1 1/2 cup warm water (105 to 115 degrees F.)
1 tablespoon honey
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/4 cup of cornmeal (to add buttery quality)

Add the yeast to the warm water with the honey and let it bloom for about a minute or so. In a separate bowl mix flour and salt. Add water/yeast mixture to flour mixture (either in a bowl or in a food processor). Mix until dough is smooth and add olive oil. Knead dough for about 5 minutes by hand or in a food processor with a dough hook for 2-3 minutes. Put the dough ball in a bowl and brush with olive oil, cover and let rise for 1-2 hours or overnight in the fridge. Before using the dough, roll out to desired shape and let it rest again for a few minutes.


Dipping Sauce:

2 cloves of garlic, minced
1 tablespoon extra virgin olive oil
1 28-oz can whole peeled tomatoes, crushed by hand
3 thyme sprigs
3-4 basil leaves, torn or chiffonade
1 teaspoon salt
black pepper to taste
1 teaspoon crushed red pepper flakes


For the sauce, saute the garlic for 30 seconds in the olive oil and add the tomatoes. Add thyme sprigs, red pepper flakes, salt and pepper and simmer for 15-20 minutes on medium heat. Add basil at the end. 

Garlic sauce

3 tablespoons extra virgin olive oil
4 garlic cloves, sliced

Heat mixture on low until it bubbles slightly (no color on the garlic) and turn off heat.

Making the pizza -

Heat about 3-4 tablespoons olive oil in a pan (I like to use Canola and olive oil) until hot and sizzling. Add dough and fry on one side for 2-3 minutes until puffy and golden. Flip dough over and cook on the other side another 2 minutes. Brush this side with the garlic oil as it cooks and sprinkle with a few slices of mozzarella and grated Parmigiano-Reggiano cheese. Put a lid over the pan to melt the cheese. Once cheese is melted, remove pizza from heat and garnish with chopped parsley. Serve with tomato sauce to dip.
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Just +1'ed you on Epicurious' post!
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Life in the post-Cronut era. 
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bulldogs on skateboards are my weakness
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Ed Lee's Smoke & Pickles out May 1 - great new cookbook. Check out my interview with him.
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Vote for my pan-fried garlic bread pizza in the comments of the original Epicurious post below!
 
Epicurious hung out with 5 people. #hangoutsonairLarry Fournillier, J. Kenji Lopez-Alt, Greg Wright, Kelly Dobkin, and Kelly Dobkin
Elite Eat 2013: Pizza
Epicurious and 5 others participated
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Hai

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Hey guys, earlier today I was in an Epicurious Hangout On Air in which I competed against another food blogger in a dip competition. Vote for me in the comments below!
 
Epicurious hung out with 2 people. #hangoutsonairLarry Fournillier and Kelly Dobkin
Elite Eat 2013: Dip
Epicurious and 2 others participated
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I vote for Kelly Dobkin. Yum!
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Food writer/blogger
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New York, NY
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Let's face it.
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Blogger for Zagat Blog
Education
  • University of Michigan
    2004
  • French Culinary Institute
    2010 - 2010
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Female
Excellent Cuban fare set in 1950s-esque digs. Must-orders are the Cuban Sandwich, the empanadas and the Pan Cubano. A great neighborhood spot for brunch as well as dinner.
Food: ExcellentDecor: Very goodService: Very good
Public - a year ago
reviewed a year ago
The pizza here is always solid but the space and decor could not be worse - it feels like you're dining in a suburban strip mall. Also the last time I went the service was very pushy and my gluten-intolerant friend ordered the gluten-free pizza and was sick for days after. Other than that, the bufala mozzarella pie is very good if you can stomach the other downsides.
Food: Very goodDecor: GoodService: Very good
Public - a year ago
reviewed a year ago
What can I say, I buy everything here. Although in the last 3-4 years Urban has not been what it once was - the clothes are less flattering, more expensive and more cheaply made. That being said, I'm still constantly shopping here.
Quality: ExcellentAppeal: ExcellentService: Excellent
Public - a year ago
reviewed a year ago
The saner of the two TJ's options in downtown NYC if you're attempting to go grocery shopping without battling an all-out shitshow in the process. While this place is still pretty hectic especially on weekends and during peak hours, it's large enough that you don't feel crazy claustrophobic while trying to shop.
Quality: ExcellentAppeal: ExcellentService: Excellent
Public - a year ago
reviewed a year ago
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Another old standby, you can barely get near this place during brunch but it makes for a great weekday lunch for those of us who can get away from the office. In the summer order the gazpacho, the flatbread pizza, all year - try the burger and the grilled chicken sandwich.
Food: Very goodDecor: ExcellentService: Excellent
Public - a year ago
reviewed a year ago
Go-to place for solid traditional Korean in the East Village. Get the kimchi pancakes, the bulgogi and the bibimbop. Take note of the cash-only policy however.
Food: ExcellentDecor: Very goodService: Very good
Public - a year ago
reviewed a year ago
Decent Greek small plates in a large and open space that seems to be consistently packed. Nothing I've had so far really bowled me over - the horiatiki salad was very good and the whole grilled fish but some of the other dishes went a bit nuts on the sugar. Service is good but a bit on the pushy side when it's busy.
Food: Very goodDecor: ExcellentService: Excellent
Public - a year ago
reviewed a year ago