Profile cover photo
Profile photo
Kelly Dobkin
Let's face it.
Let's face it.
About
Kelly's posts

Post has attachment
Secret Dishes in NYC!

Post has attachment
Cue the firing squad.

Post has attachment
Life in the post-Cronut era. 

Post has attachment
Me and Ted Allen at St. Regis Aspen.
Photo

Post has shared content
bulldogs on skateboards are my weakness

Post has attachment

Post has attachment
Ed Lee's Smoke & Pickles out May 1 - great new cookbook. Check out my interview with him.

Post has attachment
Eva Longoria is a woman who loves her steak. 

Post has shared content
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

Post has attachment
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.
Photo
Wait while more posts are being loaded