Pizza Dough
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
41
Spice
55
Sweetness
55
Sourness
44
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1.25 cups
Water (cold)1 tsp
Sugar4 cups
Bread Flour1
Salt1 cup
Olive Oil1 cup
Onion (finely chopped)1 large
Garlic (clove, minced)4 tsps
Oregano (dried)1 tsp
Dried Basil (crumbled)1 cup
Freshly Grated Parmesan1.5 tbsps
Balsamic Vinegar2 tsps
Thyme (fresh, chopped)1 large
Red Bell Pepper570 g
Red Onion (sliced)1 cup
Ricotta (part-skim)1 cup
Gorgonzola (crumbled)2 tsps
Thyme Leaves (minced fresh)Directions:
1
In a bowl, combine warm water, yeast, and sugar
2
Stir to combine
3
In the food processor, combine flour and salt and pulse
4
Add the yeast mixture, cold water, and oil
5
Pulse until a ball is formed: this will happen quickly, be careful not to overwork the dough
6
Scrape dough out onto a lightly floured counter and knead for several minutes until dough is smooth
7
Allow dough to rest for 2 to 3 minutes
8
Place dough in oiled bowl and allow to rise at room temperature for about 1 hour
9
Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes
10
Heat up pizza stone in a 500 degree F oven
11
Form a 10- to 14-inch pizza crust and place on a piece of parchment paper sprinkled with yellow cornmeal
12
Place topping on the crust and place the pizza, with the parchment paper in the oven on the pizza stone or on hot inverted cookie sheet (not aluminum)
13
Bake until golden, about 10 minutes
14
In a small heavy skillet cook the sausage over moderate heat, stirring, until it is cooked through, transfer with a slotted spoon to a bowl, and discard all but 1 tablespoon of the fat remaining in the skillet
15
In the fat cook the garlic, oregano, basil, and salt and pepper, to taste over moderately low heat, stirring, until the onion is soft and transfer the onion mixture to the bowl
16
Top uncooked pizza dough rounds with sausage mixture, tomatoes, artichoke hearts, mozzarella, Parmesan, and salt and pepper, to taste and bake the pizzas on the bottom rack of a preheated oven for 10 to 12 minutes, or until the crusts are golden brown
17
Trim any tough stems from arugula and thinly slice the cheese
18
Top pizza dough with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge
19
Arrange mozzarella slices evenly over sauce
20
Bake the pizza for 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board
21
Scatter arugula over pizza and arrange prosciutto slices on top
22
In a 12-inch heavy skillet over moderate heat, cook onions in oil, stirring frequently, until deep golden, about 15 minutes
23
Remove from heat and stir in vinegar, radicchio, and salt and pepper, to taste
24
Top uncooked pizza dough with onion mixture, goat cheese and thyme, leaving a 3/4-inch border
25
Roll out pizza
26
Pipe ricotta around the edge of the round and fold the edges over
27
Or, cut mozzarella into logs and place on the edges of the round and fold over the edges
28
Top with desired toppings and bake as above
29
Roll out dough balls to about 9-inch rounds
30
Place fillings over half of each round
31
Fold plain dough half over filling, forming half circles
32
Pinch edges together to seal
33
Transfer to baking sheet
34
Cut 3 slits in top to let steam escape
35
Bake until golden brown, about 15 minutes
36
Char bell pepper over gas flame or in broiler until blackened on all sides
37
Enclose in paper bag and let stand 10 minutes
38
Peel, seed, and slice pepper
39
Alternatively, use jarred roasted pepper
40
In heavy large skillet over medium-high heat, heat olive oil
41
Add red onions; saute until brown, about 25 minutes
42
Set aside
43
In heavy medium skillet over medium heat, saute sausage until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes
44
Set aside
45
Mix both cheeses and oregano in bowl, season with salt and pepper to taste
46
If making 4 calzones, spread 1/3 cup cheese mixture on half of each round of uncooked calzone dough, leaving 3/4-inch border
47
Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers
48
Fold plain dough halves over filling, forming half circles
49
Pinch edges of dough firmly together to seal
50
Mix spinach, onions, ricotta, Gorgonzola, and Fontina in medium bowl to blend
51
Season with salt and pepper
52
Oil a cookie sheet
53
Roll out dough and place in cookie sheet
54
Make indentations with your fingertips
55
Top with desired flavorings and toppings
56
Let rise in warm place about 1 hour and then bake until golden
57
Preheat oven to 300 degrees F
58
Combine garlic and oil in a very small metal bowl and set on a baking sheet
59
Bake in lower third of oven for 1 hour
60
Cool on a rack 30 minutes
61
Pour oil through a small sieve into another bowl and discard garlic
62
Roll out the focaccia, drizzle with some garlic oil and sprinkle with rosemary, coarse salt, and pepper, and bake until golden brown
63
For thyme focaccia, knead thyme into dough after 1st rest
64
For Parmesan focaccia, sprinkle dough with Parmesan before baking
65
Sprinkle both doughs with salt and pepper before baking