- Level: Intermediate
- Total: 11 hr 50 min (includes rising time)
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1830
- Total Fat
- 95 g
- Saturated Fat
- 53 g
- Carbohydrates
- 142 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 98 g
- Cholesterol
- 283 mg
- Sodium
- 2205 mg
Consider this your new staple pizza dough recipe. This dough is great for any topping or sauce combination, but this recipe for my fiery verde sauce is a surprising and fresh take on white pizza. The spicy green sauce tops the perfect airy crust and is cooled down with the mozzarella and queso fresco. Just remember, every good pizza takes time. This recipe takes two days to make, so plan ahead!
- Level: Intermediate
- Total: 11 hr 50 min (includes rising time)
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1830
- Total Fat
- 95 g
- Saturated Fat
- 53 g
- Carbohydrates
- 142 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 98 g
- Cholesterol
- 283 mg
- Sodium
- 2205 mg
Ingredients
Dough:
Fiery Verde Sauce:
Directions
- For the dough: In an electric mixer bowl, combine the “00” flour and yeast. Add 3 cups water and mix with the dough hook on low speed until all of the dry flour is incorporated.
- Cover the bowl with a kitchen towel or plastic wrap and allow to sit for 30 to 60 minutes in order to properly hydrate the flour.
- In a separate small bowl, dissolve the salt into 1 tablespoon water. Set aside.
- Uncover the dough bowl. Sprinkle the salt water over the dough and mix until properly incorporated.
- Continue to mix until the dough pulls away from the sides of the bowl, 5 to 10 minutes. Cover with plastic wrap and place the dough in the fridge to rest overnight.
- The next morning, remove the bowl from the refrigerator and uncover. Turn the dough out on a work surface lightly floured with semolina flour, allowing it to gently release from the bowl.
- Carefully, using a dough scraper, cut the dough into six equal pieces. (Each piece will be 6 ounces.) Working with one piece of dough at a time, prepare the dough balls. Lightly dust a dough tray or baking sheet with semolina, and set the dough balls on the tray.
- Dust their tops with semolina flour and cover with a towel. Let the dough double in size, 1 to 2 hours.
- For the sauce: Combine the cilantro, parsley, spinach, yogurt, chives, olive oil, lemon juice, salt, chiles and garlic in a blender or food processor and process until smooth and bright green. Transfer to a bowl or container, then cover and chill for at least 1 hour before serving.
- Preheat a wood-fired oven or a regular oven to 500 degrees F.
- Lightly flour a surface with semolina flour and hand stretch the dough into the appropriate pizza shapes. Evenly distribute the mozzarella around the pizza dough. Sprinkle the queso fresco on top. Bake in a wood fired oven for 2 to 3 minutes or regular oven for 5 minutes. Top with the fiery verde sauce. Serve immediately.
