Pizza Dough

3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

Pizza Topping

• 1 batch of pizza dough
• 3 tbsp. olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tsp red pepper flakes
• 1-1/2 cups tomato puree
• salt and pepper to taste
• 1 cup fontina cheese, grated
• 1 cup mozzarella, grated
• 1/2 cup parmigiano reggiano, grated
• 1/2 cup mushrooms, thinly sliced
• handful of basil leaves, torn

1. In a saucepan, heat the olive oil and add the onions, garlic and red pepper flakes.

2. Saute over medium heat until the onions and garlic soften, about 5 minutes.

3. Add the tomato puree and bring to a boil. Season with salt and pepper.

4. Simmer the sauce until it has thickened slightly, about 5 minutes.

5. Remove the sauce from the heat and let cool for about 10 minutes.

6. While the sauce is cooling, preheat your oven to 475 degrees F.

7. Divide the pizza dough into two and shape each half into a rectangle that's roughly about 13 x 8 inches. The dough will be very thin. Transfer the dough to two baking sheets lined with parchment paper.

8. Divide the sauce between the two pizzas spreading it evenly but leaving a border of about an inch all the way around.

9. Sprinkle the fontina, mozzarella and parmigiano reggiano evenly over the two pizzas.

10. Sprinkle the mushrooms evenly over the cheese.

11. Divide the torn basil and sprinkle evenly over the two pizzas.

12. Bake the pizzas for about 20 minutes, or until they are golden brown and the cheese has melted and is very bubbly.

13. Remove from the oven and let the pizzas cool for a minute or two before slicing and serving.

http://www.epicurious.com/recipes/food/views/237338

http://creampuffsinvenice.typepad.com/cream_puffs_in_venice/gnocchi_pasta_piz...

Add This Entry To Your CureZone Favorites!