Cheese Pizza


Cook Book: Baking Illustrated

Other source:  Annie’s Eats -www.annies-eats.com

Meal: Three cheese pizza

I came up with the topping, took the sauce from a deep dish pizza off of Annie’s eats, and pizza dough from the Baking Illustrated cook book. I have been craving a cheese pizza for the longest time. These pizzas were excellent! I love how the pizza stone made the crust crunchy. The sauce was my first true success pizza wise.

One of the things I have learned is to measure the ingredients and always take the temperature of the water. If you do these two things every time then you will get the same results each time. I put my dough in the oven with the light on so it will rise. Also, I shape my dough by hand on parchment paper because a rolling pin can cause the dough to become dense. After I have the pizza assembled I cut the parchment down to the size of the pizza if needed. Parchment paper makes it easier to slide on to a non-sided cookie sheet and transfer to the baking stone.

Three cheese pizza

For the Dough:

1/2 cup warm water (about 110 degrees)

1 envelope (about 2 1/4 teaspoons) instant yeast

1 1/4 cups water, at room temperature

2 Tablespoons extra virgin olive oil

4 cups (22 ounces) bread flour, plus more for dusting.

1 1/2 teaspoons salt

olive oil or non stick cooking spray fro oiling the bowl

1. Measure the warm water into a 2 cup liqued measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

2. Process the flour and salt in a large food processor, pulsing to combine. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tube. If the dough does not readily form into a ball, add the remaining liquid and continue to pulse until a ball forms. Process until the dough is smooth and elastic, about 30 seconds longer.

3. The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface. Knead by hand for a few strokes to form a smooth, round ball. Put the dough into a deep oiled bowl and cover with plastic wrap. Let rise until doubled in size, 1 1/2 to 2 hours. Press the dough to deflate it. Shape the dough on a work surface sprinkled with cornmeal.

For the topping:

2 cloves of garlic minced

1 tablespoon of Italian seasonings (herbs)

Mozzarella , Provolone , Parmesan , and Romano around 1 pound

Mix the above ingredients in a bowl and set aside.

For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1½ tsp. extra-virgin olive oil
Ground black pepper

While the dough is rising, prepare the sauce.  Melt the butter in a medium saucepan over medium heat.  Add the onion, oregano, and salt.  Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.  Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar and increase the heat to medium-high.  Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes.  Off the heat, stir in the basil and oil.  Season with salt and pepper to taste.

– Assemble each pizza with sauce and top with cheese. Bake at 400 until it is golden brown and bubbly.

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