How to Drink Wine and Make a Pizza

Posted July 23, 2015

Coco Bator

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Making homemade pizza is WAY easier than you’d think—and it goes great with wine! Read on for tasty pies and wine pairings that will impress all your friends.

You’ll need:

  • Dough: Refrigerated store-bought dough is your best bet. We love Trader Joe’s Garlic & Herb.

  • Pizza sauce: Take your pick—you can’t go wrong here.

  • Mozzarella: Pre-shredded is easiest, but nothing beats a fresh grate off the ol’ (cheese) block.

  • Toppings: We dig black olives, caramelized onions, and mushrooms, but really, any combo will do. Add some fresh basil and parmesan on top and you’re golden.

  • Wine: See below for our picks!

1. Preheat the oven according to the dough instructions. Here’s where you open your first bottle of wine: You really can’t go wrong with a solid, reasonably-priced aperitif. One of our favorites is Ruffino Prosecco Extra Dry, a sparkling Italian wine that shines with notes of apple and peach. Plus, it tastes great with pizza, so save a glass for your meal!

2. Remove the dough from the bag and let it rise for about 20 minutes on a floured surface. This gives you plenty of time to sip your way through prepping the toppings.

3. Now that your dough has risen, it’s time to roll it out. Quick tip: A wine bottle doubles as a rolling pin, but make sure it isn’t the one you just opened. When the dough has a somewhat uniform thickness, flour a pizza pan—or cookie sheet—and place the dough on top. By the way, how’s that Prosecco treating you? Yeah, we thought so.

4. We’re all about a gorgeous, golden crust, but raw dough is a no-go. Save yourself the headache and pre-cook the dough before adding any toppings for a deliciously crisp-yet-soft crust and perfectly-cooked middle. Closely watching the dough is your best bet, but we find it takes about 3-4 minutes.

5. Remove the dough from the oven and add your sauce, cheese, and toppings. Here’s one last tip before popping that bad boy back in—and you’ll want to trust us on this one—brush some olive oil on the crust to give it a delicious, golden crisp. Then set the timer (really, only a few more minutes of bake time is necessary) and sip while you wait for the sweet, sweet sound of the oven’s beep and the glorious taste of warm, melted cheese.

The Pairings

Now that your pizza is ready, it’s time to pair your second wine with your pie. Let’s take a look at your options:

Meat Pizza: For the carnivores, an Italian red is a fantastic option; we dig the 2012 Rubentino Chianti Docg, a floral, fruity beauty of a red. If you’re looking for a dry, well-balanced Sangiovese, look no further. It might even be love at first sip.

Vegetarian Pizza: A light-bodied red is great with meatless pies, such as a classic margherita. We love the 2013 Mark West Pinot Noir, a fruity Pinot that starts off with brown sugar and molasses, then hits you with a flavor rush of ripe cherry and a hint of spicy cardamom. Need we say more?

Okay, maybe one last thing: Dat homemade pizza and wine, dough.

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Coco first discovered her love for wine on a trip to Bordeaux during her semester abroad. Now a San Francisco resident, she spends her days writing copy and her evenings reading, doing yoga, and sharpening her cooking and wine pairing skills.

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