Pizza Dough Milk Street & Roasted Mushroom & Fontina Pizza

By mariannefeldman

https://www.177milkstreet.com/recipes/pizza-dough
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https://www.177milkstreet.com/recipes/roasted-mushroom-pizza-with-fontina-and-scallions

Ingredients

• -
• 548 548
• GRAMS (4 CUPS) BREAD FLOUR, PLUS MORE FOR DUSTING
• 1 1
• TABLESPOON WHITE SUGAR
• ¾
• TEASPOON INSTANT YEAST
• 1½ 1½
• CUPS COOL (65°F) WATER
• 2 2
• TEASPOONS KOSHER SALT

Details

Adapted from 177milkstreet.com

Preparation

Step 1

4
8-ounce portions

TIP
Don’t shorten the fermentation and room-temperature warming times. The dough requires at least 24 hours in the refrigerator to ferment, then needs to come up to 75°F before shaping.
-In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar and yeast. Mix on low to combine, about 15 seconds. With the mixer running, slowly add the water, then mix on low until a slightly bumpy dough forms and the dough clears the sides of the bowl, about 5 minutes. Cover the bowl with plastic wrap and let rest for 20 minutes.
02
Uncover the bowl, sprinkle the salt over the dough and mix on low until smooth and elastic, 5 to 7 minutes. If the dough climbs up the hook, stop the mixer, push it down and continue kneading.
03
Scrape the dough onto a well-floured counter and divide it into 4 pieces. With floured hands, form each into a taut ball and dust with flour. Mist 4 quart-size plastic bags with cooking spray, then add 1 ball to each. Seal and refrigerate for 24 to 72 hours.
04
About 1 hour before making pizza, lightly oil 4 small bowls. Remove the dough from the bags and set each in a bowl. Cover with plastic wrap, then set each bowl into a larger bowl of 100°F water for 30 minutes, or until the dough reaches 75°F, changing the water as needed.
Tip: Don’t shorten the fermentation and room-temperature warming times. The dough requires at least 24 hours in the refrigerator to ferment, then needs to come up to 75°F before shaping.
-
roasted-mushroom-pizza-with-fontina-and-scallions:
Heating the oven and pizza steel or stone to 550°F takes about an hour. We use this time to roast portobello mushrooms, which we combine with our fontina-Parmesan cream white sauce. The mushrooms also can be prepped up to 24 hours ahead and refrigerated. When shaping the pizza dough, make sure that the edges are thicker than the center so they contain the cream sauce, which becomes runny during baking. For a crisp, well-browned bottom crust. If your oven only goes to 500°F, the pizza will need to bake for an extra two minutes.
1
12-inch pizza

TIP
Don’t undercook the mushrooms. Roasting them until well browned removes moisture that would otherwise make the pizza crust soggy.

1 pound portobello mushroom caps
1/3 cup extra-virgin olive oil
Kosher salt and ground black pepper
1 tablespoon finely chopped fresh thyme
3 garlic cloves, minced
1 portion pizza dough (warmed to 75°F)
Bread flour, for dusting countertop
1 tablespoon semolina flour, for dusting pizza peel
1 cup fontina-Parmesan cream
2 scallions, thinly sliced on bias
1/4 teaspoon red pepper flakes
INGREDIENTS
1
POUND PORTOBELLO MUSHROOM CAPS

⅓
CUP EXTRA-VIRGIN OLIVE OIL

KOSHER SALT AND GROUND BLACK PEPPER

1
TABLESPOON FINELY CHOPPED FRESH THYME

3
GARLIC CLOVES, MINCED

1
PORTION PIZZA DOUGH (WARMED TO 75°F)

BREAD FLOUR, FOR DUSTING COUNTERTOP

1
TABLESPOON SEMOLINA FLOUR, FOR DUSTING PIZZA PEEL

1
CUP FONTINA-PARMESAN CREAM

2
SCALLIONS, THINLY SLICED ON BIAS

¼
TEASPOON RED PEPPER FLAKES

201706 22 Cpk 302
Recipe

PIZZA DOUGH
Fontina-Parmesan Cream
Recipe

FONTINA-PARMESAN CREAM
The Two Secrets to Better Pizza
Milk Street Tips

THE TWO SECRETS TO BETTER PIZZA
Roasted Mushroom Pizza with Fontina and Scallions

At least 1 hour before baking, heat the oven to 550°F with a baking steel or stone on the upper-middle rack and a second rack in the lower-middle.
02
Using a spoon, scrape off and discard the gills on the undersides of the mushroom caps. Halve any caps that are 5 inches or larger in diameter, then cut the caps into ¼-inch slices. In a large bowl, toss the mushrooms, olive oil and ½ teaspoon salt.
03
Spread the mushrooms in an even layer on a rimmed baking sheet. Roast on the lower oven rack, stirring once, until they have released their moisture, the moisture evaporates and the mushrooms begin to brown, about 15 minutes. Stir in the thyme and garlic, then roast until the mushrooms have browned and the garlic is no longer raw, another 3 to 4 minutes. Let cool completely on a wire rack. Leave the oven on.
04
Turn the dough out onto a counter dusted generously with bread flour. Flour your hands and, using your fingers, press the dough, starting at the center and working out to the edges, into a 12-inch round, turning the dough over once. The round should be thin in the center, with slightly thicker edges. Lightly dust a baking peel, inverted baking sheet or rimless cookie sheet with the semolina. Transfer the dough to the peel and, if needed, reshape into a 12-inch round.
05
Using the back of a spoon, spread the fontina-Parmesan cream evenly on the dough, leaving ½-inch border at the edge. Scatter the mushrooms over it and season with pepper. Slide the pizza onto the baking steel or stone and bake until the crust is well browned, 7 to 9 minutes.
06
Using the peel, transfer the pizza to a wire rack. Let cool for a couple of minutes, then sprinkle with scallions and red pepper flakes.
Tip: Don’t undercook the mushrooms. Roasting them until well browned removes moisture that would otherwise make the pizza crust soggy.