I’m not going to pretend that I had anything to do with the amazing dough involved in this here pizza – it’s all Dave. Dough stresses me out, all the exact measuring, the kneading, the rising, the waiting, etc. So if you don’t have a Dave or a sense of adventure and patience, a pre-made pizza dough is just fine because you NEED to try these toppings out, dare I say it’s my favorite pizza yet. The creamy le delice de du jura cheese, the salty Romano, the bite of the sun-dried tomatoes and the crunch of the crust makes for a pretty delicious trip to pizza town.
Ingredients for the Dough
*makes 5 individual pizzas, need to make at least one day ahead
5 1/3 cups unbleached bread flour
2 tsp salt
1 tsp instant yeast
2 tbs sugar
2 cups plus 2 tbs room temperature water
2 tbs olive oil
le delice de du jura cheese (dollops)
mozzerella cheese (shredded)
romano cheese (shaved)
drizzle of olive oil
red pepper flakes
This is the fabulous dough recipe that Dave makes all the time. You can keep the dough in the fridge for up to four days or freeze it for later. Once your dough (pre-made or hand-crafted) is ready, put the dough on a peel that is well covered with cornmeal or semolina for easy transfer into the oven. Then top the dough with the ingredients listed above – a little goes a long way, you don’t want your ingredients to be too heavy or overpowering. Place pizza stone or pan in the oven and preheat for at least 1/2 hour at the highest temp it can go to (approx 550 degrees). Then slide pizza onto pizza stone or pan and let cook for just 4-6 minutes until the crust is slightly browned. Remove, slice, top with red pepper flakes and serve!