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Hands down one of our favorite pizza dough recipe from Bon Appetit. This combines the simplicity of a pizza dough that doesn't have to sit overnight and is easily rolled, yes rolled, not tossed.
Cooked on a pizza steel, the crispness of the crust is perfect. Chewy, yes a little but with underlying crispness, it's just fabulous! I like neopolitan but I love this because you have the chewy aspect of the neopolitan as well as the crispy bottom.
INGREDIENTS
2 tsp. sugar
1 1/2 tsp. active dry yeast
7 1/2 Tbsp. extra-virgin olive oil, divided
1 tsp. kosher salt plus more
2 1/4 cups (or more) all-purpose flour
1 1/2 lb. cherry or grape tomatoes
Alecia's tomato chutney
Freshly ground black pepper
Semolina (for dusting)
2/3 cup freshly grated Parmesan, divided
2 cups grated mozzarella (about 8 oz.), or 6 oz. buffalo mozzarella, thinly sliced, divided
Chopped fresh basil
Special Tools
Pizza steel or stone
Two pizza peels
RECIPE PREPARATION
Combine 3/4 cup warm water (105°-115°), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 1/2 Tbsp. oil and 1 tsp. salt. Stir in 2 1/4 cups flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour if sticking, about 6 minutes. Grease a large bowl with 1 Tbsp. oil. Add dough, cover bowl with plastic; let rise until doubled, about 1 1/2 hours.
Meanwhile, position one rack in top third of oven and another in bottom third; place a pizza stone on top rack and preheat oven to 500°. Scatter tomatoes on a large rimmed baking sheet. Add 1 Tbsp. oil, toss, and season with salt and pepper. Place on lower rack; roast until skins split, 10-12 minutes. Let cool on rack. Continue heating pizza stone for 45 more minutes.
Sprinkle a pizza peel or rimless baking sheet with semolina (we use corn meal. This simply keeps the dough from sticking to the peel). Divide dough in half; roll or stretch each into a 13x9" rectangle. Cover with kitchen towels; let stand for 15 minutes. Transfer 1 rectangle to prepared pizza peel. Brush with 2 Tbsp. oil, 2-3 tbsp tomato chutney, sprinkle with half of the Parmesan, then mozzarella, top with half of the tomatoes and other ingredients pepperoni bacon, your choice. Season with Italian seasoning salt and pepper.
Set front of peel at far edge of stone; gently jiggle peel side to side, sliding pizza onto stone as you remove peel. Bake until crust is browned and crisp, 10-15 minutes. Using other pizza peel build second pizza applying corn meal to the peel first.
Using peel, transfer cooked pizza to work surface. Garnish with basil. Slice and serve. While oven is open slide second pizza in.
Thanks Bon Appetit for this great recipe. We added the chutney because it's GREAT!