Monday, July 5, 2010

White Pizza

A 2-crust pizza.

Ingredients for the crust:
4 teaspoons instant yeast
4 1/2 cups all purple unbleached flour
2 teaspoons salt
1 3/4 cups warm water, about 105 degrees F
2 T olive oil

peanut oil

Ingredients for the filling:
2 1/2 cups fontina cheese, shredded
2 1/2 cups aged provolone cheese, shredded
2 1/2 cups Cooper sharp American cheese, shredded
OR, Casino brick cheese, OR, muenster, OR, half and half whole milk mozzarella and shredded white American cheeses, OR, brick cheese (mild white Wisconsin cheddar)
1 T fresh rosemary, roughly chopped
kosher salt
olive oil

Preparing the pizza:
Preheat the oven to 400 degrees F.

Place all the crust ingredients in the bowl of a food processor with the steel blade and process until the dough clumps together and starts to ride around on the blade. Place dough in a bowl, coat it with 1 tablespoon olive oil, cover with clear plastic and allow to rise until doubled (about an hour and a half).

Punch down the dough, knead it for a few seconds and then cut in half. Wrap half tightly in plastic wrap. Roll the other half into a thin rectangular sheet, about the same size as the pan, with edges the same thickness as the center. Use a dark-colored metal jelly roll pan. Oil the pan with about 1 1/2 tablespoons olive oil (or peanut oil) and lay out the crust in the pan. Roll out the other piece of dough to about the same size and shape. Cover the dough sheets with clean towels and allow to rise 30 minutes.

Spread 1 tablespoon olive oil over the bottom crust, stopping half an inch from the pan edge. Mix the three cheeses and spread over the crust, again stopping half an inch from the pan edge. Salt lightly and drizzle 1 tablespoon olive oil over the cheese. Lay the top crust over the bottom crust and filling. Stretch the edges of the lower crust up and over the upper crust and crimp together to form a seal.

Brush the top of the pizza liberally with water, then bake 15 minutes, or until just starting to brown. Brush the top liberally with olive oil and scatter on the rosemary. Bake an additional 10 minutes. Allow the pizza to rest 5-10 minutes before slicing.


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