- Pizza Dough:
- 2 liters water
- 50 grams fresh beer yeast
- 3 ounces salt
- 5 ounces olive oil
- 4 to 5 pounds high gluten flour
- Tomato Sauce:
- 2 cans San Marzano style tomatoes
- 4 ounces salt
- 15 leaves basil, julienned
- Oven Roasted Mushrooms
- 2 pounds assorted wild mushrooms
- 3 cloves chopped garlic
- 4 ounces olive oil
- Salt and freshly ground pepper
Place water, yeast, salt and olive oil in a large bowl and let the yeast dissolve. Put the yeast mixture in the bowl of a standing electric mixer and add enough of the flour until it comes together and using the dough hook, knead the mixture until smooth. Let rise for 1 hour. Divide the dough into 6 ounce pieces and roll out into a 12-inch round.Tomato Sauce:
Place ingredients in a saucepan and cook for 20 minutes.
Combine all ingredients in a roasting pan and roast in a preheated 450 degree oven for 20 to 25 minutes.
Place tomatoes on a baking sheet and drizzle with olive oil and sprinkle with the herbs. Bake in a preheated 250 degree oven for 4 to 5 hours until very soft and dry.
Roll the dough into a 12-inch circle and dock with a fork and brush with olive oil. Bake the dough in a preheated 500 degree oven until golden brown. Remove from oven and let cool slightly. Slice the pizza in 1/2 horizontally and fill with the robiola cheese. Return to the oven and bake for 10 minutes. Remove and drizzle with truffle oil.
Pizza Piegata: 6 ounces pizza dough 1/2 tomato sauce, recipe above 1/4 pound thinly sliced fresh mozzarella 1/2 cup roasted wild mushrooms 4 oven-dried tomatoes, chopped 2 canned artichokes, thinly sliced 1/2 cup arugula leaves 1/4 cup Gaeta olives, chopped 3 slices prosciutto thinly sliced Olive oil
Preheat oven to 500 degrees. Roll dough out into a 12-inch circle. Spread the ingredients over the surface and fold the dough over into a half moon. Place on a baking sheet or pizza stone and brush with olive oil. Bake until golden brown, about 20 to 25 minutes.
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Robin Miller