Cheesy, fabulous pizza must be a gift from the universe to humanity (as well as potatoes but that is for another post). And it’s one thing to order in and another to make your own. Don’t get me wrong I like both pizza “methods”. The way it works is on a week night Seamless is on but on the weekend it’s time to play.
We made two pizzas last night, an all cheese “white” pizza and a prosciutto-parmesan- fresh tomato one. I had been struggling with my pizza dough for a while until I found this amazing pizza dough recipe from Roberta’s cook book. Roberta’s is in Brooklyn, NY and per the New York Times it is “the pizza and hipster haute-cuisine utopia”.
If you too struggle with your pizza dough or want to try something different give this recipe a try. You will be amazed on how good it is.
Another game changer for good home pizza is a pizza stone or cast iron pizza pan. It will make a ton of difference on how your pizza will come out. Trust me on this. Forget the little pans from the supermarket. I have a 14″ cast iron pizza pan, from Lodge, you can find it on Amazon, here.
One of the recipes, the Cheese’s pizza is a modified Roberta’s recipe. It asks for Taleggio cheese but I didn’t have any handy so used Camembert and to tell you the truth it was equally delicious.
The Prosciutto pizza is a staple in our house, I can make it with my eyes closed so to speak. This pizza can work in multiple ways. I can have it with just the fresh tomatoes and the mozzarella. Add the Prosciutto and it tastes great. One level up, add arugula and it takes it to another place. Sprinkle some parmesan slices and you are golden.
Here are all the recipes.
Roberta’s Pizza Dough
153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
Using a large bowl, combine flours and salt.
In a cup or 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 it rest for 15 minutes.
Knead rested dough for 3 minutes then cut into 2 pieces and shape each into a ball. Place them on a heavily floured surface, cover with a dampened cloth, and let them rest for 4 hours at room temperature. (You can also do 8 to 24 hours in the refrigerator)
When you are about ready to bake, place your pizza stone or cast iron pan in the oven and preheat at 450 F for an hour or so.
Place a dough ball on a heavily floured surface and start stretching it, gently and create a round shape.
Top with goodies of your choice.
Very carefully remove your preheated pizza stone from oven and add a little olive oil. Spread it around stone carefully using a paper towel or brush. Using a large pizza peel place your pizza in the center of your stone and then in the oven. Bake for approximately 8 minutes at a 500 F oven. Because every oven is different, I suggest you check your pizza regularly in case it needs more or less baking.
1 12-inch round of pizza dough, stretched
4 teaspoons heavy cream
2 oz fresh mozzarella
1 oz fresh camembert
Ground black pepper
1 oz Parmesan, finely grated or sliced very thinly
Drizzle the cream over the stretched dough. Break the mozzarella into large pieces and gently place these on the dough. Break the camembert into pieces and do the same. Grind an great amount of black pepper onto the surface of the pie.
Bake at 500 F until the crust is golden brown and the cheese is bubbling, approximately 8 minutes. But again, check your pizza often because ovens can get crazy.
Scatter the Parmesan over the pizza and serve immediately.
1 12-inch round of pizza dough, stretched
3 oz fresh mozzarella
3-4 campari tomato slices, about 1/8 of an inch thick. I discard the top and bottom of the tomato. (Well I actually eat them while assembling the pizza 🙂 )
4 slices of thinly cut Prosciutto di parma
a handful of fresh baby arugula
ground black pepper
1 oz very thin Parmesan slices
2 tsp extra virgin olive oil
Drizzle pizza dough with 1 tsp olive oil, even at the edges. Cut the mozzarella in pieces and spread it all over your dough. Add the tomatoes on top.
Bake until the crust is golden brown and the cheese is bubbling, approximately 8 minutes. But again, check your pizza often because every oven bakes differenty.
Remove from oven, and add small pieces of prosciutto all over. Add the arugula. Sprinkle with parmesan. Drizzle 1 tsp olive oil. Add a lot of freshly ground pepper. Voila! Your pizza is ready for consumption.