Our Basic Pizza Crust Recipe
- 2 cups of regular flour (but if you want the best, use the 00 flour)
- 1 cup of fine corn meal
- 1 tablespoon of active dry yeast
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 3/4 cup plus 2 tablespoons lukewarm water
- 2 tablespoons honey, optional
- Heat the water to lukewarm. Then add the olive oil. (for really yummy dough, add the 2 tbsp honey here)
- Dissolve the yeast in the warm water.
- Using your bread kneader mixing option on your mixer (we use the option on the kitchenaid), pour the yeast solution into the mixer and mix for 5 minutes.
- Now, add all of the dry ingredients to the mixer. Mix on low until it forms a ball. If it does not form a ball, you need to add more flour or cornmeal.
- Once it has formed a ball, knead on low speed for 20 minutes. I know this seems unnecessary, but it is the most critical part!
- After, cover and let the dough sit in a warm, dry place for 1 hour. This allows the dough to rise. If you want to make your dough ahead of time, place the dough in the fridge overnight and take it out 1 hour before cooking time.
- Spread the dough into desired shape. This dough makes enough for two 10" pizzas, so we separate the dough into two. This makes the shaping of the circular pizza dough a little easier!
Potato Rosemary Pizza Toppings
- 2 small potatoes or 1 large potato (russet, yukon, fingerlings, your choice)
- 1 parsnip, thinly sliced
- 1/2 onion (usually yellow, but red is fine too)
- Extra virgin olive oil, to spread on dough.
- Mozzarella cheese, pre-shredded is easiest to use
- Parmesan reggiano cheese
- pepper to sprinkle on top
- Fresh rosemary
- Preheat oven to 500F, best cooked with a pizza stone.
- Cook the potato prior. (Use the microwave for fastest results. You do not want the potato to be soggy or too-baked). Now slice the potato into *thin* slices.
- Slice the parsnip and onion into thin slices. You want them to be thin enough for just a crunch. (if you slice them too thick, it will be gross).
- Sprinkle olive oil on top of your shaped dough and rub it to cover the area of where the toppings will be.
- Place parsnips, onions, and potatoes on top. The KEY to this pizza is having potato in every single bite.
- Sprinkle mozzarella (as much as desired), then parmesan cheese (not as much as the mozzarella).
- Sprinkle some pepper on top.
- If you use a pizza peel (as I do), sprinkle coarse cornmeal on the bottom so the pizza will easily slide off the peel onto your stone. This is a nice trick.
- Place in oven and cook for 8-12 minutes, until it looks done.
- Immediately after you take the pizza out of the oven, sprinkle rosemary on top.
printed from http://peoniesandorangeblossoms.blogspot.com