Greetings all, from Jeffy's Trattoria! The following recipe and picture are from my first attempt at preparing "White" pizza. A garlic infused white sauce is substitued for a tomato based sauce---and this particular pizza crust is fortified with Reggiano Parmesan---yummm. I found the recipe at the T.V. Food Network, and it is one of Emeril's. It was a wonderful pizza, and it will be made again, and again in our home. If anyone is interested in giving it a go, you should probably visit the original recipe at the T.V.Food Network to compare my tweakings, and to decide whether or not to do the same. Emeril's recipe calls for a 15 inch diameter pizza, and my stone could never hold that size. Below are my estimates for using 2/3 of the recipe to form a fairly standard sized pie. I wasn't comfortable preparing 2/3 of the sauce or dough, so I made the full amounts, and then just used 2/3 of it---yes I wasted a little! As for the cheese amount, the 2/3 of the full recipe has been figured in, as the full recipe calls for 12 oz. Emeril uses roasted heads of garlic and then he squeezes the whole cloves out for the topping. I tried this, and the garlic squeezed out as a puree---hence my decision to use a garlic confit I've been making for years. It is very easy to prepare, and the cloves remain in tact. The way I prepare my pizza doughs is ridiculously easy, and has worked out every time. In a food processor, I place all of the dry ingredients, including the yeast. Pulse to combine, and then turn it on to continually process. Slowly drizzle in the liquid ingredients, until the dough forms a ball. Let the ball of dough process for 2 minutes. This step heats the ball of dough enough to activate the yeast. Then I put the dough ball into a covered tupper type of container, and stick it in the fridge. You'd be surprised to see the dough rise completely in the fridge, but it does work! The dough can stay in the fridge for a day or two, if you like---perhaps longer, but I've never tried. Some folks say that a rise in the fridge lets flavor develop more fully, and also with textural improvements of the finished pizza. Who knows? It's just easier than easy. The only tricky part of this technique is making sure that when the dough ball forms, that it is the right consistency to maintain the ball shape for the 2 minute processing. You may need to add a touch of flour during the processing, or perhaps if the ball is too firm, you may need a dribble of water. When time for me to prepare my pizza, I take the dough out of the fridge, and form my crust. Over the years I've found it unecessary to let the dough come to room temp, before forming it.
I know this is a long winded post, but I just wanted to tell it like it is! It's actualy a quick recipe to make.
I am also including a series of pics regarding the unbelievable pizza stone assembly in my range. In the bottom of my oven at the back is a ceramic "plug". It is pulled out, and from the pictures, you will see the easy steps to turn my oven into a blisteringly hot "Pizza oven". When assembled you are able to use the "Pizza stone" setting on the control panel. The two convection fans do their thing, along with the stone heating up.
(12 ¾ inch)
PARMESAN PIZZA DOUGH:
1 cup warm water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey (7g.)
2 tablespoons extra-virgin olive oil (28g.)
2 3/4 cups unbleached all-purpose flour (12.4 oz.)
1/2 cup finely grated Parmesan (2 oz.)
Use processor technique to make dough, and let rise in fridge. For pizza, use 1 pound of the dough, discarding the rest.
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon plus a pinch salt
1/4 teaspoon cayenne pepper
Heat milk in microwave, just below a simmer, and set aside. In a saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 1.5 oz. of the confit garlic cloves. Use immersion blender to puree the confit garlic into the sauce until smooth, and reserve.
For pizza, weigh 6.75 oz. of the sauce, discarding the rest.
Cover 6 ½ oz. peeled garlic cloves with olive oil, and let cook at very low heat, until the garlic begins to barely color. With slotted spoon, remove the confit garlic cloves to a dish, discarding the oil. Reserve 4 oz. cloves for pizza assembly, and save 1 1/2 oz for sauce.
5.35 oz. shredded whole milk mozzarella
2.65 oz. shredded fontina
Chopped fresh basil leaves
Chopped fresh parsley leaves
Place a pizza stone in oven and preheat to 500 degrees. Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place mozzarella on top of the sauce. Sprinkle the reserved confit garlic cloves over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top.