Back to the recipe, How do you make pizza dough? If you have never made a dough recipe before the directions are very easily followed and hard to ruin. This pizza dough recipe called for a lot more yeast than the other pizza doughs I have made; which results in a very puffy- bready crust. I have enclosed pictures of before rising and after so you have an idea what you are looking for.
Using the dough hook on your KitchenAide makes all the kneading by hand obsolete, unless you just love playing with dough.
Just don’t run off while making this as you do not want to burn the garlic.The smell coming off the infusing oil is amazing. The Thyme oil would make a great addition to any homemade pizza recipe.
Have you ever ordered a white pizza before? Try it with a salad for a complete meal and yummy goodness.
There are a lot of steps in this recipe. Do not get discouraged. You can make them in steps ahead of time so they can just be assembled at dinner or lunch time. Well worth it all.
For the dough
- 1 1/4 cups warm water , 100 to 110 degrees
- 2 packages dry yeast
- 1 tablespoon honey
- Good olive oil
- 4 cups all-purpose flour, plus extra for kneading
- Kosher salt
- 4 cloves garlic, sliced
- 5 sprigs fresh thyme
- 1/4 teaspoon crushed red pepper flakes
For the topping
- 3 cups grated Italian fontina cheese, 8 ounces
- 1 1/2 cups grated fresh mozzarella cheese, 7 ounces
- 11 ounces creamy goat cheese, such as montrachet, crumbled
For the vinaigrette
- 1/2 cup good olive oil
- 1/4 cup freshly squeezed lemon juice
- Freshly ground black pepper
- 8 ounces baby arugula
- 1 lemon, sliced
- Mix the dough.
- Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
- Knead by hand.
- When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
- Let it rise.
- Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes. I let it rise for a few more hours on the counter top, it was just fine.
- Make garlic oil.
- Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
- Preheat the oven to 500 degrees. (Be sure your oven is clean!
- Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours
- Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
- Make the vinaigrette.
- Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
- When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately. I added a little spinach too just to cut down on the bitterness of the Arugula that we had growing in our garden.
Adapted from Barefoot Contessa
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 1253 Saturated Fat: 28g Cholesterol: 148mg Sodium: 1079mg Carbohydrates: 109g Fiber: 5g Sugar: 8g Protein: 49g