Thursday, February 23, 2012


I have made my fair share of pizza, using store-bought doughs as well as a variety of homemade ones. I had recipes I liked, but not one was truly great. Until now!  

The source of the great dough was most unlikely: Earth to Table. I got this cookbook as a gift a few years ago and promptly made a few recipes ... that were total dogs. Just awful. Recipes that make you wonder if the author actually made them, or if he lacks taste buds. Who likes crunchy cippollini? Gross. And, no, it was not me; it was definitely the recipes. So, I set the book aside. Recently, I decided to give it another shot, steering well clear of the recipes with little frowny faces, and quickly found several fabulous recipes and ideas. Like this dough. 

And this topping. I brushed the dough with olive oil, then spread mashed delicata squash, sprinkled rosemary and cheese, and tore prosciutto on top. Wonderful!

My other two topping combinations were also winners: olive, artichoke heart, marinara, roasted pepper, and anchovy; and caramelized onion, potato, roasted garlic, and rosemary on an olive oil base. 

Best Pizza Dough (from Earth to Table)
3 cups AP flour
2 tsp instant yeast
1 tsp kosher salt
1 1/2 cups water, divided
1 T ev olive oil
1 tsp honey

In a stand mixer, combine the flour with the yeast and salt. Add the oil, honey, and one cup of water, stirring either with the paddle attachment or a wooden spoon until pretty much incorporated. Change to the dough hook and start on low speed, gradually adding the remaining 1/2 cup water until the dough pulls away from the side of the bowl and hangs on the hook, approximately 5 minutes (you might not need all the water).

Turn the dough out and knead until elastic and smooth, about 3 minutes. Place in a large greased bowl and roll the dough around to coat with oil. Cover with a clean, damp cloth and allow to rise for about an hour, until doubled in size. (If it is cold in the house, you can place the bowl in an oven with the light on.)

Divide the dough into four balls. Roll them, tucking the edges under, into small balls. Cover with a damp towel and let rest for 15-20 minutes. 

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