Shipka’s Favorite Pizza Topping Is Not What You’d Expect

Seeing as Kiernan Shipka is mature beyond her years, it shouldn’t be a huge surprise that her pizza topping of choice skews more sophisticated than pepperoni. On a recent trip to L.A., the Mad Men actress stopped by Venice Beach hotspot Gjelina and snapped a shot of a delicious-looking squash blossom pizza, captioning the pic “Pretty, pretty good.”

Pretty, pretty good.

Una foto publicada por Kiernan Shipka (@kiernanshipka) el

True to Gjelina’s vegetable-centric menu, this signature dish is topped with a medley of cherry tomatoes, burrata, Parmesan cheese, and, last but not least, squash blossoms, which, in case you’re not familiar, are edible flowers with a flavor reminiscent of squash and zucchini. We snagged the recipe for Gjelina’s legendary pizza dough, below, from the restaurant’s self-titled cookbook Gjelina ($21;, so you can replicate the ‘gram or add your favorite toppings.

Gjelina Pizza Dough

Makes three 6 ½-oz portions


1 cup plus 2 tbsp warm water

1 tsp fresh yeast ($8;

1½ cups 00 flour ($8/2.2 lbs;

1½ cups bread flour, plus more for dusting ($4;

3 tsp fine sea salt

2 tbsp extra-virgin olive oil, plus more for brushing

Semolina flour for dusting ($4;

All-purpose flour for dusting


For the dough

1. In a small bowl, combine the water and yeast, stirring until the yeast dissolves.

2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the 00 flour and bread flour. Add the dissolved yeast to the flours and mix at medium speed just until the dough comes together, about 3 minutes. Drape a clean kitchen towel over the dough and let rest for 15 minutes. Add the salt and mix at medium-high speed for 5 to 7 minutes, until smooth and very elastic.

3. Coat a large glass or metal bowl with the olive oil. Fold the dough into thirds like a giant letter and put it in the bowl, turning it over several times to coat it with oil. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until it has increased its volume by 50 to 75 percent, about 3 hours. Punch the dough down, fold in thirds, and rotate it 90 degrees, then fold in thirds again. Cover the bowl with plastic wrap and refrigerate for 1 to 2 ½ days. If the dough grows larger than the bowl, punch it down, and return to the refrigerator.

4. Divide the dough into three 6 ½ oz pieces. Dust a little bread flour on your work surface, put the dough on the work surface, and, pressing down on it lightly with the palm of your hand, roll it in a circular motion, forming a boule (dough ball). If the dough is sliding around, there is too much flour on the work surface. Wipe some away if necessary. You need some friction between the work surface and the dough, but not so much that the dough makes a mess. Once the dough gathers into a tight ball and the outer layer of dough is pulled taut over the surface, check the bottom of the dough to see that the seam has sealed. If there is an opening on the bottom, you need to roll the dough more tightly or it will tear easily when stretched. Repeat with the remaining pieces of dough.

5 .Transfer dough balls to a baking sheet brushed with a little bit of olive oil, leaving plenty of space between the balls so they have room to rise and expand. (The boule shape encourages an even, round, and more vertical rise, as opposed to a flatter, more irregular shape.) Brush the tops with a bit of olive oil, loosely cover with plastic wrap, and let rise at room temperature until doubled in size, 1½ to 3 hours.

6. In a small bowl, combine 2 to 3 tbsp semolina flour and an equal amount of all-purpose flour, and then mound the blended flours on your work surface. Put another 2 to 3 tbsp all-purpose flour in a medium bowl. Put one of the dough balls in the bowl of all-purpose flour and turn to coat with the flour on all sides, handling the dough gently so as not to force out the air or misshape it.

7. Put the floured dough ball on top of the mount of flour on your work surface. With your fingertips, punch the air out of the dough and press your fingers into the center and extend outward to shape the mass into a small disk. Continue to press your fingers and palm down on the center but maintaining an airy rim around the perimeter. Continue stretching out the dough on the work surface with your hand by spreading your fingers as far as you can as you turn the dough.

Or, use this two-handed technique: With the palms of your hands facing down, slip your hands under the dough, lift it up, and use the backs of both hands to gently pull the dough while continuing to turn it. The dough should stretch easily, resting on the backs of your wrists and forearms, so do not pull on it too much. If it is super-elastic, then the dough probably has not proofed enough. If the dough is super-soft and tears easily, it has proofed too much. You are done stretching out the dough when it is 10 to 12-inches in diameter and thin enough so that you can read a newspaper through it. This takes a bit of practice so be patient, but under no circumstances should you resort to a rolling pin.

RELATED: How to Make a Classic Margherita Pizza at Home Using a Cult-Favorite Recipe

For the pizza

1. Place a pizza stone on the middle rack of your oven and preheat the oven to 500˚F for 1 hour.

2. Lightly dust a pizza peel or rimless baking sheet with semolina flour. Scatter toppings generously over the dough, almost covering the whole base, then slide the dough onto the pizza stone in the oven and bake, allowing it to bubble up and rise, 4 to 5 minutes. Once the rim starts to look pillowy and airy, using the pizza peel, turn the pizza 180 degrees to ensure that it browns evenly all over. It’s ready when the rim is a deep golden brown and beginning to char, and the bottom of the pizza is crisp, 6 to 8 minutes total.

3. Using the peel or a rimless baking sheet, transfer the pizza to a cutting board or a baking sheet with a rim. Slice and serve hot.

Source: InStyle

Kiernan Shipka Is Next, Next, Next!

One of W’s 3 April 2016 cover stars mouths off.

Kiernan Shipka is an old soul in the body of a 16-year-old girl. She’s the type of person who goes to Paris for a Dior show, falls in love with the city, and then decides to learn French. Which she did. Immediately. Although she has been acting since infancy (“I did some Gerber-baby action”) and has always been homeschooled (“I was a kindergarten dropout”), Shipka, who stars in the upcoming thriller The Blackcoat’s Daughters, does not come across as a hothouse flower. On the contrary, she is remarkably adult: While I could easily be Shipka’s mother age-wise, speaking with her is like talking to a very smart, optimistic peer with excellent taste.

When she was 6, Shipka, who is blonde and petite and has huge brown eyes that convey both curiosity and empathy, auditioned for the part of Sally Draper on Mad Men. She grew up in the show—going from a small, lisping, adorable moppet in 1960 to the only person that her father, the show’s antihero, Don Draper, truly trusted in 1970. The heroines of Mad Men—including Sally—represented the potential of America, a glimpse at a brighter future, run by sharp, knowing women.
Matthew Weiner, the series’ creator, replaced the actors who played her brothers as they aged but kept Shipka in her role. “She was a kind of heartbeat for the show,” he told me. “And the only sequel to Mad Men that I can imagine is continuing the story of Sally Draper. I want to know what happens to her. And that is because of Kiernan.”

Lynn Hirschberg: What was the audition for Mad Men like?
Kiernan Shipka: I was 6, and before any audition, I would get so excited. I was obsessed: I liked learning lines. That was fun for me. I remember my first day on set. I was supposed to run into the scene with a plastic bag over my head, and my mother on the show says something like, “Your clothes better not be on the floor.” No one seemed to worry about the potential safety hazard of a 6-year-old with a plastic bag over her head! That was probably a little bit of foreshadowing, the darkness that was ahead for Sally.

LH: The scene where Sally walks in on her father during an illicit tryst was deeply troubling to me. Did you actually see what Sally saw? Weren’t you too young to watch the show at all?
KS: I didn’t see what Sally saw. I think Jon Hamm was on his phone rather than in bed! But I didn’t watch Mad Men until I was 13—when I was home sick and watched all the seasons on Netflix. It was a lovely treat.

LH: Until Season 4, Sally didn’t get much hair or makeup. And, then, it was kind of an explosion of style.
KS: Mad Men introduced me to the power of fashion. I realized that style could tell a story. In the last season, Sally wants to impress a boy, so she dresses up. In the scene, I had to smoke a cigarette—and I’m not a pro in the slightest. They used these herbal cigarettes, and during the first take, I smoked it backwards.

LH: During the run of the show, you were homeschooled. Do you feel that you have missed out on any part of a regular school experience?
KS: Not really, but I do want to go to the prom. Or several proms, hopefully. That’s my goal. I’ve been to the Emmys, but prom—that’s where it’s at. [Laughs]

LH: You just celebrated your sweet 16. That’s kind of like a prom.
KS: I would say it was my favorite birthday! I wore pants and a top by Giamba, and it was a lot of fun. There was food and boys and everything, but it wasn’t a prom!

LH: Do you have a movie crush?
KS: I love Eddie Redmayne. I first saw him in Les Mis; I thought he was so, so good. And then The Theory of Everything came out, and he was spectacular. And he’s great in The Danish Girl. I love his commitment to his roles. He has great style too.

LH: What is your favorite love scene in a movie?
KS: Recently, I saw Frances Ha, and the friendship/love scenes between Greta Gerwig and Mickey Sumner rang so true to me. Even when they drift apart, their connection is still there.

LH: What was the first movie you remember seeing?
KS: When I was 6 or so, I had Harry Potter, The Wizard of Oz, The Sound of Music, and Air Bud on heavy rotation. I think I watched them all once a day.

LH: How did Air Bud get in there?
KS: It was about a cute dog! Who doesn’t love a cute-dog movie? I loved the whole Harry Potter squad, but Air Bud made me cry and cry.

Source: W Magazine