Ingredients
Dough:
- 20 rounded cups high-gluten flour
- 1 ounce salt
- 5 ounces slow rise yeast
- 2 cups body temperature water
- 1 to 2 tablespoons olive oil
Green Sauce:
- 1/2 pound fresh basil, leaves only
- 1/4 cup fresh cilantro, leaves only
- 4 cloves garlic
- Salt and freshly ground black pepper
- Olive oil
Pizza:
- About 2 cups mozzarella pizza cheese
- About 2 cups provolone pizza cheese
- 2 cups tandoori chicken, cooked
- 1 cup real crabmeat
- 1 (4-inch) piece hearts of palm, thinly sliced
- 1/4 cup finely chopped fresh cilantro leaves
Directions
For the dough:
Mix all ingredients 3 to 4 minutes until done, being careful not to mix too long so that the dough becomes tough. Add the olive oil and roll it into the dough. Place the dough in a pot, cover loosely with plastic and refrigerate for 8 hours.
Remove dough from pot and roll into 18-ounce balls, place on a tray and let rise 6 to 8 more hours.
For the green sauce:
Blend all ingredients in a blender, slowly adding olive oil until the consistency becomes slightly thinner than peanut butter.
For the pizza:
Preheat oven to 550 degrees F.
Roll and toss 1 ball dough until it's 18 to 20-inches around. Reserve remaining dough for another use or for other pizzas.
Place on a pizza pan and cover with green sauce, any leftovers keep in the refrigerator for up to 3 days.
Top with a blend of mozzarella and provolone pizza cheese. Add the tandoori chicken, real crabmeat and hearts of palm. Bake for approximately 15 minutes or until the crust is golden brown. Remove from oven and top with the fresh cilantro.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By scottgamsnc
Triad, NC
on November 20, 2011
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Great on the toppings, as I always just use Wolfgang Puck's adjusted for me simple dough recipe...the best one going for home use. 2 cups of high gluten bread flour, one package of yeast dissolved in one cup of water at 110 degrees, add 2 Tablespoons of honey and olive oil, a tea spoon of kosher salt into a large mixer with a dough hook for 2 mins. When is a formed well mixed ball then add another cup of flour and kneed the ball until it is no longer sticky on the outside. Put in a bowl that is coated in olive oil...coat the outside of the ball of dough...cover and let set until doubled (about 20 mins...knock down and let rise again. This makes two 14in pizza crusts.
By laureljc_11975923
Louisville, 56
on March 05, 2011
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I, too, thought the recipe must be off. There is NO way someone could make any type of bread with that ratio of flour and water. I still wanted to try it though. SO...I reduced all ingredients (aside from the water by 1/10th. (i.e. I used 2 cups flour. Then I just added water until I had a decent dough consistency. I ended up using 1 1/3 cups water. This was a VERY tight dough, which was not at all what I had expected. We made the pizzas today (I made two with the quantity of dough I had and the crust was great. Light and crackery, which is something I've not been successful in making with other recipes. So, I would definitely use the recipe again, but I'll continue playing with quantities. Oh...and I really don't know why it calls for so much yeast. ??
Second time around, I added 1/2 cup sourdough starter and this crust ROCKED!!
By rangergrund_4477504
Fort Worth, TX
on April 20, 2010
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Even if these are the right proportions, all of this for only one pizza?
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