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Author Topic: Saveur Pizza Recipe from March 2010 Issue  (Read 2967 times)

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Offline tinroofrusted

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Saveur Pizza Recipe from March 2010 Issue
« on: February 20, 2010, 02:49:31 PM »
Hi All,

I just got the Saveur Magazine March 2010 issue and there is a nice picture of a squash blossom pizza from Mozza in Los Angeles on the cover. 

There is a nice article about Mozza, and a recipe that is said to be "inspired" by the squash blossom pizza at Mozza.  So I thought I would give it a try.

I made the dough this morning.  I thought the recipe was a bit odd when going over it but I thought, what the heck, I'll just follow the directions and see what happens.  The recipe calls for six cups of flour to two cups of water, and a tablespoon of yeast!  I usually use a recipe that is something closer to 4 cups of flour with two cups of water and a half teaspoon of yeast. 

As you might expect, this recipe yields a very firm dough.  Dry in fact.  Almost as dry as the cracker crust recipe that I tried once. 

The dough is rising now, so I will report back later to let you know how it is.  Here is the recipe, which can be found here:

http://www.saveur.com/article/Recipes/Squash-Blossom-Pizza

Squash Blossom Pizza
9 tbsp. extra-virgin olive oil, plus
  more for drizzling
1 tbsp. active dry yeast
1 tbsp. sugar
1 tsp. kosher salt, plus more
to taste
6 cups flour
2 cups pizza sauce
60 squash blossoms,
stemmed
1 lb. burrata

1. In a bowl, combine 1 tbsp. oil, yeast, sugar, salt, and 2
cups 115 water; let sit until foamy, 1012 minutes. Stir in
flour to make a dough. Transfer dough to a floured
surface; knead until smooth, 810 minutes. Quarter
dough; roll each portion into a ball. Put balls on a floured
baking sheet. Cover with plastic wrap; let sit in a warm
place until soft and tripled in size, 23 hours.

2. Place a pizza stone on a rack in lower third of oven.
Heat oven to 500 for 1 hour. Transfer 1 dough ball to a floured 16 1⁄2" x 12 1⁄4" piece
parchment paper. Working from center, gently flatten dough with fingertips, leaving edges
thicker than middle. Stretch dough to a 10" diameter. Cover dough with a tea towel; let rest
for 15 minutes. Brush edges with 2 tbsp. oil. Season dough with salt. Spread 1⁄2 cup pizza
sauce over dough, leaving a 1" border. Arrange 15 squash blossoms over sauce in concentric
circles. Transfer pizza (on paper) to stone; bake until golden brown, 1014 minutes. Remove
pizza with a spatula. Top with spoonfuls of burrata; drizzle with olive oil. Repeat to make 4
pizzas.

MAKES FOUR 10" PIZZAS
Saveur http://www.saveur.com/article_print.jsp?ID=1000080580
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