The Measure by Nikki Erlich
You may have seen this book on the NYT Bestsellers list and there is a good reason why. Set in NYC today this story touches on every emotion we have all felt in the past few years as the result of the pandemic, social unrest, and the loss of people we love.
I was captivated from the first page because this book tells a very different story than anything I’ve ever read. One day the whole world wakes up and everyone 22 years old and older receives a box holding a string that is the measure of the length of their life. The strings come in all lengths. How would you feel if you knew how long you would live?
You don’t know the day or the hour but you do know if you will die young, middle aged, or older. Would you be afraid or would you live the best life you could?
The Measure is worth the journey. It is beautifully written, filled with visions of one of my favorite American cities, and thought provoking.
Since The Measure is set in NYC we thought we’d share the recipe for an iconic NYC delight: PIZZA! New York really does offer every variety of pizza imaginable but this one is a delicious treat and worth the time it takes to make it! Ottimo!
2 ¾ cups + 2 ½ tablespoons of bread flour
2 teaspoons sugar
4 ¼ teaspoons yeast
4 teaspoons of kosher salt
1 ½ cups of water (100-110 degrees)
3 tablespoons of olive oil + additional
1 pound of cherry tomatoes
3 cups of grated mozzarella
1 teaspoon of Italian herbs
Salt and pepper (optional)
For the crust:
In a stand mixer with a dough hook, mix the flour, sugar, and yeast until blended. Keep the mixer running on medium and add the water. MIx about 5 minutes. Turn the mixer off and allow the dough to rest for 10 minutes. Add the salt and mix for another 5 minutes.
(I find that I need to set a timer throughout this process because 5 or 10 minutes is longer than I often realize.)
Coat a large bowl with olive oil and add the dough, turning it around to coat all sides. Cover tightly and let rise in a warm spot for 4-5 hours.
When the dough has risen, generously spray a large rimmed baking sheet with olive oil cooking spray and pour 1 tablespoon of olive oil in the middle of the pan.
Pour the dough into the middle of the pan and allow to rest for 20 minutes.
Putting it all together:
Preheat the oven to 500 degrees and place the rack as low as it will go in your oven.
Cut the tomatoes in half, place them in a strainer, and lightly salt them.
Oil your hands, the dough is quite sticky, and spread the dough in the pan, working from the center to the edges. Don’t press out all of the air.
Drain the tomatoes and spread them over the dough. Let rest for 20 minutes.
Scatter the cheese, herbs, and optional salt and pepper over the dough and tomatoes.
Bake until the crust is crisp, about 18-20 minutes. Remove the pizza from the pan to a wire rack and cool before slicing.
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