Pizza is a favorite at our house. We are always trying out different crust recipes, different ingredients, and different methods to cook it. Some of our pizzas are cooked on a stone in a screaming hot oven, some on the grill. Some are white, some are red. Would sliced apples taste good on a pizza? I don’t know, let’s find out. So when I saw this crust on Katie Goodman’s website I knew that I had to give it a whirl. I am glad that I did, it was delicious. The crust is most definitely not traditional. It has tons of garlic and rosemary in it. Even the preparation is different than any other crust that I have made. And just maybe that is why it is so incredibly good. So thank you Katie for adding another pizza into our pizza rotation.
For the crust:
2 packages active dry yeast
2 cups warm water
6 cups flour, divided
1/2 cup olive oil
1/4 cup chopped fresh rosemary
3 teaspoons salt
8 cloves chopped garlic
fresh basil leaves
fresh mozzarella cheese
grated Asiago cheese
salt and pepper
Combine the yeast and the warm water in a large bowl. Let stand 5 minutes.
Whisk in the olive oil and salt. Stir in 4 cups flour, garlic, and rosemary.
Stir until a soft dough forms. Cover and let rise in a warm place for 50 minutes.
After 50 minutes it will look like this. Nice and spongy.
Add the 2 additional cups of flour onto a flat surface.
Turn the dough out and knead in the remaining flour. It seemed like the dough was not going to take all of the flour, but it does. Be patient with it and knead it for about 5 minutes. The dough should be smooth and elastic.
After about 5 minutes it should look like this.
Now would be a good time to start preheating your oven. If you have a pizza stone it needs to be started in a cold oven to avoid cracking. Put your oven racks in the top half of the oven and turn your oven up as hot as she will go. I use 500 degrees. Make sure that your oven is clean before you do this. You do not want a visit from the firemen. Well, ladies, maybe you do, but let’s move on.
Put the dough back into the bowl and cover and let rise again for 35 minutes.
After the dough has risen again, divide it into quarters. Roll each portion out and press with your fingers until less than 1/2 inch thick. I used parchment paper with cornmeal on it to prevent my pizza from sticking and not being able to get it onto the pizza stone. I really wish that I had a pizza peel to do this with, but this method works just fine.
I put a few spoonfuls of ricotta cheese as the base and then scattered the remaining cheeses on top. I tore fresh basil leaves and seasoned with a teeny bit of salt and a generous amount of pepper. My husband likes his pizza with prosciutto so he added that to his pizza as well.
I am so glad that I found this crust recipe. It is so good. I forgot to mention that it can also be made as a regular focaccia bread as well. Make some and share it. This recipe is so delicious it needs to be shared.