Those college food memories...

Life as always has been crazy and I’ve been meaning to get this post up for almost three weeks.  The pressure has been coming from all sides because it is coming from people in my life that have been part of my life for so long.  Many of them have shared those little moments that make life amazing and I hope that they will be sharing those moments for the rest of my life.

Pokey sticks were a favorite staple from Gumby’s Pizza in Champaign where I went to school at UIUC. The things were cheap and filled us up when we were starving college students whether we had be out to all hours having fun or studying into the wee hours of the morning.  I have to admit that they were even better when you had only about three hours of sleep in the past 48 hours…  Hey, I blame it on studio and being an architecture major!

Pokey Sticks are really a cheese pizza without the sauce, but there was a different type of taste that is hard to nail down.  We were joking around that A should drive down to Champaign (a three hour drive!) to pick some up for an annual dinner with friends.  It had been a crazy week and me being me, I googled pokey stick recipes!  Those that know me really aren’t surprised by this anymore J

I found two recipes that sounded like they would taste right, but there were a few problems from my point of view.  Neither crust recipe went in the stand mixer and I love using my stand mixer anytime I can, so I found Tyler Florence’s recipe and adapted it just a smidge since I can’t leave well enough alone.  Then the two topping parts of the recipes, I combined together just a bit to create the version I did since using margarine just made more sense and mayo (in my mind) does not belong near the pizza food group.  Oh and then there is the fact that I am generally not a fan of mayonnaise at all…

Notes:  Use margarine for the topping!  (and that’s a butter snob saying that – this needs the different flavor!)  Plus with how cheap pokey sticks were and still are for that matter, I’m guessing that butter was not even an option J

Pokey Sticks!

Recipe Adapted from Tyler Florence (crust) and from Erin Sellin on Great Cooks Community (topping)

Pizza Dough for the Crust (this makes enough for one large pokey stick recipe)

• 1 package active dry yeast
• 1 teaspoon sugar
• 1 cup warm water
• 1 tablespoon kosher salt
• 2 tablespoons olive oil plus extra (I used Tuscan herb flavored olive oil and want to try garlic next time!)
• 3 cups 00 flour, plus more for dusting

Directions

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Topping
¼-1/2 cup grated Parmesan Cheese (the real stuff if you are feeling fancy or just have it on hand)
1/4 tsp salt
1/4 tsp black pepper
1-2 tablespoons Italian seasoning

1 tablespoon minced garlic (to taste)

1/4 cup margarine, melted
8 ounces part skim Mozzarella Cheese, grated (use the brick, like Kraft, it actually works better than fresh)

While the dough is rising mix together the cheese, and seasonings in a small bowl. Melt the margarine, and mix in the seasonings.  Combine the shredded cheese together.
Spread the dough out onto a prepared baking sheet or pizza stone. Spread the margarine mixture around the entire surface, and top with the cheese combination.
Bake at 450 degrees, for 12-14 minutes. And how you cut them matters as well – be sure to cut once across the middle, and then cut opposite that way, to make little sticks.