Gourmet Pizza 2010 w/ Chef Susan Holding

This is one of our most popular classes and this time through was no exception. Everything was delicious! These are the basic recipes for crust, herb oil, and white sauce. The toppings are up to you! Our favorite is a white sauce pizza with carmelized onions, pine nuts, and asiago.

 

Pizza Dough – Recipe 1
 
 
Makes four 10 inch dough balls
 
5 cups unbleached bread flour
3 tablespoons sugar or honey
2 teaspoons salt
2 teaspoons instant yeast
¼ cup oil or solid shortening
1 cup milk
¾ cup room temperature water
 
Mix all ingredients in a bowl until combined.  Let dough rest 5 minutes.   Knead or mix with dough hook until dough passes “window test”. 
 
Divide into equal pieces, roll each ball with oil and place into an oiled zipper bag.  Rest at room temp for 15 minutes. Then, place into refrigerator overnight.  If using the same day, rest for about 1 hour, reshape, return to bag and rest 2 more hours.
 
The next day remove from refrigerator 2 hours before using.   You can freeze any dough that you do not plan to use for up to 3 months.
(Reinhart, American Pie, 2003)
 
 
Pizza Dough – Recipe 2
 
 
Makes four 10 inch dough balls
 
3 cups unbleached flour
1 teaspoons salt
1 pkg  yeast
2 tablespoons olive oil
1 cup water (105-110 degrees)
 
Mix all ingredients in a bowl until combined.  Let dough rest 5 minutes.   Knead or mix with dough hook until dough passes “window test”. 
 
Place in oiled bowl until doubled in size.  Divide into 4 equal pieces.
 
Herb Oil
 
2 cups olive oil
2 tablespoons each dried basil, parsley, and garlic powder
1 tablespoon each dried oregano, rosemary, coarse salt
1 teaspoon each chile flakes, sweet or hot paprika and thyme
 
Whisk together and rest at room temperature for 2 hours before serving.
(Reinhart, American Pie, 2003)
 
 White Sauce
 
2 tablespoons olive oil
1 yellow onion
1 clove garlic
¼ cup heavy cream
½ tsp fresh thyme or marjoram
Salt and pepper
 
In a heavy saucepan heat oil over medium heat.  Add onion and sauté until translucent.  Add garlic and stir about 1 minute.  Add cream, lower heat and cook about 3-5 minutes until thickened and slightly reduced.
 
Remove from heat, add herbs, salt and pepper.  Cool completely before using.  Will keep up to 5 days in refrigerator.
(Reinhart, American Pie, 2003)
 
 Works Cited
Reinhart, P.
Reinhart, P. (2003). American Pie. Berkeley, California: Ten Speed Press.

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