Tuesday, March 2, 2010

Five Cheese & Tomato Pizza

Here is another recipe from CPK-so delish! But the cheese is expensive.

1 recipe Basic Pizza Dough
Corneal, semolina or four for handling
1 TBS. Extra Virgin Olive Oil
2 TBS. Shredded Smoked Gouda Cheese
¾ Cup Shredded Mozzarella Cheese
½ Cup Shredded Swedish Fontina Cheese
1 to 2 Roma (plum) tomatoes sliced into 1/8 thick rounds
3 ounces buffalo mozzarella or fresh ‘water-packed’ mozzarella (cut into 24 1 inch pieces )
½ cup (2 ounces) shaved Romano cheese
2 TBS. chiffonade of fresh basil

1. Place the pizza stone in the center of the oven and preheat to 500 degrees for one hour before cooking the pizzas.
2. Brush the surface of the prepared dough with a thin application of olive oil. Evenly distribute the cheese over the oiled surface as follows: 1 tablespoon-smoked Gouda, 1/3-cup mozzarella and ¼ cup Fontina.
3. Place tomato slices over the cheeses, spaced about 1 inch apart-do not overlap or ‘blackout’ the surface. Top the tomatoes with half the pieces of buffalo mozzarella followed by half the shaved Romano.
4. Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8-10 minutes. Remove pizza from oven. Sprinkle 1 tablespoon of fresh basil over the hot , cheesy surface. Slice and serve.
5. Repeat with remaining ingredients for a second pizza. (The two pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone.)

Basic Pizza Dough
1 teaspoon yeast
½ cup plus 1 tablespoon warm water (105 degrees to 100 degree)
1.5 cups bread flour or all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil plus 1 teaspoon for coating

Honey-Wheat Pizza Dough
1 teaspoon yeast
½ cup plus 1 teaspoon warm water (105 degree to 100 degrees)
1 cup bread flour
½ cup whole wheat flour
5 teaspoons clover honey
1 teaspoon salt
1 tablespoon extra virgin olive oil plus 1 teaspoon for coating

Note: The mixing and handling of the two types of dough are essentially identical except that the honey-wheat tends to rise more slowly.

1. Dissolove yeast in the water and set aside for 5 to 10 miniutes. Be sure tha the water is not hot, temperatures of 120 degrees and above will kill th eyeast, and your dough will not rise.
2. If using an upright electric mixer, such as a KitchenAid, use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except the additional teaspoon olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast) Allow the se 2 ingredients to mix gradually, use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Over mixing will produce a tough, rubbery dough, and friction will cause dough to rise too fast.
3. If using a food processor, use a dough blade made of plastic rather than the sharp steel knife attachment, which would cut the gluten strands and ruin the consistency of the dough. Otherwise, proceed as above (Step 2). Be especially cautious not to mix too long with a food processor because the temperature resulting from the friction of mixing could easily exceed 120 degree, killing your yeast. Mix only until a smooth dough ball is formed.
4. If mixing by hand, place the dry ingredients in a 4 to 6 quart mixing bowl, make a well in the middle and pour in the liquids (reserving the teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough, knead for five minutes. When done the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands.)

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