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Ingredients
- makes 2 10"-12" pizzas
- 3 1/3 cups flour*
- 1 1/3 cups warm water*
- 1 packet active dry yeast
- 2 T melted salted butter, plus extra for greasing pan
- 1 t kosher salt
- 1 oz goat cheese at room temp (optional)
Preparation
Step 1
Every Sunday I make two pizza doughs. The first I bake that night, and top with intention: sausage and onions, margherita or pepperoni and cheese. The second I squirrel away into my fridge, to sit and wait until an evening when I am underprepared for dinner. Perhaps it's because the yeast has lead a longer and fuller life, or because it is proud to be the base of a more unique pizza, but my second ball of dough
on the top of a pizza: a couple handfuls of mozzarella, an ounce of chevre, the tail-end of red onion, sliced paper thin, the stems of rainbow chard, boiled until tender, and a few pieces of proscuitto, fried and crispy.
of red sauce and I let the sauce just barely peek through the other toppings. With the exception of onions, or possibly a few leaves of spinach or herbs, I never use raw toppings. Raw vegetables such as tomatoes, zucchini and eggplant that have a high water content will sweat and make pizza soggy. I do distribute one topping with reckless abandon and that ingredient is
makes 2 10"-12" pizzas
* That is, 500g flour and 300g water. You can use whatever kind of glutinous flour you like. I use 1 1/2 cups bread flour for its the high gluten content, 1 1/2 cups whole wheat flour for its flavor and 1/3 cup cornmeal or semolina, which helps the crust get crispy.
Bloom yeast in water. Mix all ingredients by hand until a ball forms. If you have a stand mixer, use dough hook to knead dough for 7-10 minutes. If not, knead until you have a
Roll dough in oil and place it in a bowl.
Let it sit in a warm place, covered in plastic wrap for one hour.
Preheat oven to as hot as it will possibly go, with the rack as low down as it will possibly go.
GIRL- when I come up to Nashvegas next (which of course needs to happen very soon!) will you pretty please make me pizza?? k cool!
Yes, Susan!!! I'm gonna make you a thin crust though, because I'm MUCH better at it (video proof coming later this week).
This pizza looks amazing! I've never made a pizza in my cast iron skillet before. I will definitely give it a try. It looks like a great way to make a delicious pizza. I will be featuring this at my favorite finds post tonight.
If you cook, you'll make your home an important place in your life.
If you cook, you'll make others happy.