This recipe makes 10 pizza crusts and enough other ingredients for 1 pizza; Freeze the dough and use it for up to 3 months!
Directions for: Cerasuola Pizza
Ingredients
Dough1 cups whole wheat flour
11 cups white flour
1 tsp + a pinch fresh brewer's yeast (1/4 oz)
2 Tbsp salt
Tbsp olive oil
Toppings (per pizza)cup sliced porcini mushrooms
2 Tbsp butter
7 cherries, pitted
tsp sugar
2 oz goat and cow's milk cheese
Salt
Directions
Dough1. To make the dough, sift together half the whole wheat flour, half the white flour, and all of the fresh brewers yeast; stir in 4 cups of water.
2. Pour flour mixture into the bowl of a stand mixer and mix well until incorporated, about 5 minutes.
3. Once mixture is combined, gradually mix in remaining whole wheat and white flour; continue mixing for 5 minutes.
4. In the last minute of mixing, add the olive oil; continue mixing for 2 to 3 minutes, until oil is incorporated.
5. Cover dough and set aside to rest at room temperature for 2 to 3 hours, until doubled in size.
6. Divide dough into ten 9-ounce balls. Each ball of dough will make one 12-inch pizza.
7. Wrap unused dough in plastic wrap and freeze for later use; cover remaining dough and set aside to rest at room temperature for an additional 6 to 7 hours.
Toppings (per pizza)1. Preheat pizza oven to 800F.
2. To prepare the mushrooms, stir and cook porcini mushrooms with 1 tablespoon of butter over medium heat for 4 to 5 minutes, until softened; set mushrooms aside.
3. To prepare the cherries, stir together cherries, 1 tablespoon of butter, and a pinch of salt in a large pan.
4. Stir in the sugar and cup of water and heat over medium heat; cover and steam for 3 to 4 minutes, until cherries have softened.
5. To shape the pizza, pull dough by hand into a 12-inch pizza with a raised edge.
6. Sprinkle cheese, reserved mushrooms, and reserved cherries over the pizza and slide pizza into the oven to bake for 1 to 2 minutes.
Tips and Substitutions
Special Equipment: Sifter, large stand mixer, wood-burning pizza oven
Dough must rise for at least 8 hours before baking.Recipe makes enough dough for 10 pizzas.
Source and Credits
Courtesy of Giancarlo Casa of La Gatta Mangiona
See more: Bake, Cheese, Comfort Food, Italian, Main, Mushrooms