Pizza Con Tutti Pizza With Everything Recipes

WHITE PIZZA WITH EVERYTHING BAGEL CRUST

Steps:

• Put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 450 degrees F for 1 hour. Meanwhile, bring the pizza dough to room temperature.
• Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the shallot and chopped garlic and cook, stirring often, until softened but not browned, 3 to 5 minutes; season with pepper. Transfer to a bowl to cool.
• Combine the sesame seeds, poppy seeds, coarse salt and caraway seeds in a small bowl. Sprinkle a sheet of parchment paper with cornmeal. Stretch the pizza dough on the parchment into a 12-inch circle, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Spread the shallot mixture around the edge of the dough and top with the seed mixture.
• Combine the ricotta, parmesan, the remaining 2 tablespoons olive oil, the grated garlic, oregano and red pepper flakes in a bowl; season with kosher salt. Spread the ricotta mixture in the middle of the dough. Top with the mozzarella.
• Slide the parchment onto a pizza peel or another inverted baking sheet, then slide the pizza (on the parchment) onto the hot stone. Bake until the crust is puffed and browned and the cheese is browned, 13 to 15 minutes.

ROBERTA'S PIZZA DOUGH

Steps:

• In a large mixing bowl, combine flours and salt.
• In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
• Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

PIZZA CON TUTTI (PIZZA WITH EVERYTHING)

Steps:

• There are two recommended ways of cooking pizza at home. It may be prepared and cooked in a 14-inch pizza pan, or it may be baked on a baking stone. If it is to be baked on a pizza pan, preheat the oven to 475 degrees; if it is to be baked on a stone, preheat the oven to 500 degrees and put the stone in the oven.
• Divide the dough in half. Flatten, one-half at a time, with the hands into a circle. Start punching it all around with the back of a clinched fist to shape it into a larg er circl e about 12 or 13 inches in diameter. Keep the surface floured lightly but enough so that thedough does not stick.
• If pizza pans are used, rub the surface of each with one tablespoon of oil. If a baking stone is used, you will place the pizza circle on the wooden paddle. You should bake one pizza first and continue to make the second after the first is baked.
• Arrange one circle of dough on each pan or on the wooden paddle. Add half of the marinara sauce to the center of each circle of pastry and smooth it almost, but not quite, to the edge. Scatter half of the mushrooms, half of the sausage slices, half of the Mozzarella and half of the Parmesan over the sauce. Sprinkle each pizza with two tablespoons of olive oil.
• If a pizza pan is used, place it in the oven for 14 minutes or until the pizza is well done. If the baking stone is used, slide the pizza off onto the stone and bake 14 minutes or until the pizza is well done. Repeat with the second pizza. Serve with red-pepper flakes on the side.

REAL ITALIAN PIZZA DOUGH

Steps:

• Preheat the oven to the lowest setting possible.
• Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
• Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
• Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
• Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
• Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
• Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
• Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.