I got to Saxelby's late in the day to find out they didn't have any fresh mozzarella. Poor Anne had been alone all day and was unable to go get it.
So after some debate I decide to buy cheese curds instead! I made a very simple tomato sauce and sprinkled a good 2 cups of cheese curd on top to makes this most gooey and delicious pizza with a new dough recipe that worked out very well.
I've posted another recipe for pizza dough here before at the time I was saying it was my favorite that I had found, well I have a new favorite, in part because it is very easy, the crust is crunchy, not so chewy, but with a nice bread like quality. This recipe can be used for focaccia as well.
In a bowl add 2 teaspoons of dry yeast and 1 1/4 cups tepid water.
In the bowl to your upright mixer using the paddle attachment, add 4 cups of flour (all purpose or bread flour) 1 generous teaspoon of sea salt (I like Maldon) and 2 Tablespoons of olive oil.
Turn the mixer on low and add the yeast and water mixture. Increase the speed to medium and in a minute the dough should come together, if it's sticky add some extra flour.
Place the dough in a bowl that has been generously coated in olive oil, cover with a dish towel and let sit in a warm place (an oven that has been turned on for a minute and then turned off is my new favorite place to let dough rise).
When I made this the first time I had to run out and go to yoga so I let it sit way longer than most first rise quick doughs require, I think it was about 4 hours. This is totally anecdotal, but I think the reason this worked so well was because of this long sitting period. At the very least I would let it sit for 2 hours. It will have doubled in bulk.
Punch down the dough, cover and let rise again for another hour. *(If you are making focaccia spread it out onto your desired pan now and cover, when done dimple with your fingers, sprinkle with salt and pepper maybe some rosemary or thyme or savoury and bake the same was as the pizza).
Put a pizza stone in a preheat 500 F oven. The stone should be allowed to get really hot, at least 30 minutes before you start cooking.
Sprinkle corn meal or lightly oil your pizza pan (you could use a cookie sheet as well) spread out the dough and if you have the time let it sit another 10-15 minutes.
Add your toppings, if you use tomato sauce sparingly as you don't want soggy pizza. For the cheese curd pizza above I used a home made sauce with a hot pepper kick and some basil stirred in at the end and topped it with 2 cups of cheese curd.
Bake for 15 minutes or until the edges are brown. Just because the cheese melts quickly don't be tempted to take it out of the oven early or your bottom won't be cooked enough.
Great with cabbage salad and some red wine!
So after some debate I decide to buy cheese curds instead! I made a very simple tomato sauce and sprinkled a good 2 cups of cheese curd on top to makes this most gooey and delicious pizza with a new dough recipe that worked out very well.
I've posted another recipe for pizza dough here before at the time I was saying it was my favorite that I had found, well I have a new favorite, in part because it is very easy, the crust is crunchy, not so chewy, but with a nice bread like quality. This recipe can be used for focaccia as well.
Pizza Dough
In a bowl add 2 teaspoons of dry yeast and 1 1/4 cups tepid water.
In the bowl to your upright mixer using the paddle attachment, add 4 cups of flour (all purpose or bread flour) 1 generous teaspoon of sea salt (I like Maldon) and 2 Tablespoons of olive oil.
Turn the mixer on low and add the yeast and water mixture. Increase the speed to medium and in a minute the dough should come together, if it's sticky add some extra flour.
Place the dough in a bowl that has been generously coated in olive oil, cover with a dish towel and let sit in a warm place (an oven that has been turned on for a minute and then turned off is my new favorite place to let dough rise).
When I made this the first time I had to run out and go to yoga so I let it sit way longer than most first rise quick doughs require, I think it was about 4 hours. This is totally anecdotal, but I think the reason this worked so well was because of this long sitting period. At the very least I would let it sit for 2 hours. It will have doubled in bulk.
Punch down the dough, cover and let rise again for another hour. *(If you are making focaccia spread it out onto your desired pan now and cover, when done dimple with your fingers, sprinkle with salt and pepper maybe some rosemary or thyme or savoury and bake the same was as the pizza).
Put a pizza stone in a preheat 500 F oven. The stone should be allowed to get really hot, at least 30 minutes before you start cooking.
Sprinkle corn meal or lightly oil your pizza pan (you could use a cookie sheet as well) spread out the dough and if you have the time let it sit another 10-15 minutes.
Add your toppings, if you use tomato sauce sparingly as you don't want soggy pizza. For the cheese curd pizza above I used a home made sauce with a hot pepper kick and some basil stirred in at the end and topped it with 2 cups of cheese curd.
Bake for 15 minutes or until the edges are brown. Just because the cheese melts quickly don't be tempted to take it out of the oven early or your bottom won't be cooked enough.
Great with cabbage salad and some red wine!
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1 comment:
Nice blog. Cheese curd pizza looks so yummy. If you are food lover then you must visit Restaurant in Sukhumvit .
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