8/12/2019 Bob Levin-5 White Cheese Pizza & Dough Recipe
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Five White Cheese Pizza & Dough Recipe!by Bob Levin, *Eat
Life Before Life Eats You!September 22, 2014 [Last update:
06.13.2016, 8:41 AM PST]
Ingredients for Dough:
2 Teaspoons.Organic Sugar
1.5Cups Warm Water (120F)2 Tablespoons.Bobs Red Mill Dry Yeast3
Tablespoons.Olive Oil2 Tablespoons.Honey or Organic Sugar1
TeaspoonSalt3.5Cups Bobs Red Mill White Flour
Note: *Use Bobs Red Mill Semolina Flour to coat table surface
for working the pizza dough when
ready to bake.
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Add your favorite spices in the flour for extra flavor:
3 Tablespoons.Italian Herbs1 Tablespoon Turmeric6 ClovesMinced
Garlic1/2Cup Romano
Cheese-------------------------------------------------------------------------------------------Directions
for Dough:
1st Evolution:
Preheat oven to 450F and place pizza stone on lower rack. Later
while usingpotholders and a pizza peel you will remove the hot
pizza stone from the oven.
Then place the pizza peel with pizza stone on a heat protected
surface. Spreadout the pizza dough on the pizza stone. The pizza
dough will start to cook on thepizza stone while you build your
pie. Lastly you will slide the assemblage on thepizza stone off the
pizza peel back into the oven and cook until done.
*Note: Actually I purchased the pizza stone to use on the gas
grill for baking homemade naan bread and
most often I use a square baking pan to make pizza and have use
the round pans with holes in the
bottom. One of the things that causes pizza dough to fail while
baking is too much moisture from
toppingsless is more!
2nd Evolution:
In an adequate size container mix warm water, two teaspoons of
dissolvedorganic sugar, dry yeast, and let proof 10 minutes or
until foamy.
3rd Evolution:In a large mixing bowl combine flour and salt. Add
the optional dry spice
ingredients if desired during this step (Italian spices,
turmeric, garlic, and groundRomano cheese).
Proudly buying local and baking with products from Bobs Red
Mill.Bob Levin, nominated membership with the Heroes of the
Millsince Nov. 2014.
8/12/2019 Bob Levin-5 White Cheese Pizza & Dough Recipe
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Directions for Toppings: To make my favorite 5 White Cheese
Pizza.
*Note: Cooking removes moisture. Since the ricotta is a wet
cheese it should be used sparingly as a base
and the pizza crust will benefit if partially cooked first.
Using larger quantities of vegetable toppings will
require additional cooking time and could challenge you between
removing moisture verses burning the
crust. Therefore you might want to consider pre-baking the
vegetables to remove moisture content
before using them on your pizza if using vegetable en masse.
Pepperoni can be degreased in themicrowave while pressed between
two plates with paper towels. Meats should be precooked before
placing them on your pizza unless you are using fast cooking
items like shrimp. One of my personal meat
favorites on a personal size pizza remains kosher hotdogs.
1st Application:
Coat crust with extra virgin olive oil, chopped garlic, minced
anchovies (optional),and pesto sauce. Omit the anchovies if your
homemade ethnic version of pesto
already includes anchovies like mine.
2nd Application:Spread on a layer of whole milk (not skim milk)
ricotta cheese as the substitute
for tomato sauce on a white cheese pizza.
3rd Application:Add the last four of the five cheeses, Swiss (my
secret hidden flavor that causes
less to seem like more in a number of food recipes), mozzarella,
provolone, and
ground Romano. *Also adding feta or changing the types of
cheeses altogether isup to you while captaining your own pizza
destiny.
4th Application:
Add pre-blended Italian seasoning, garlic, fresh basil, fresh
oregano, freshspinach, portabella mushrooms, olives, artichoke
hearts, thinly sliced onion,
diced peppers, sundried tomato in olive oil, fresh tomatoes with
the seedsremoved, and sausage or other Italian meats from Otto's on
Woodstock Blvd in
Portland, Oregon.
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