White Pizza from the New York Times

Winter Squash, Onion and Pine Nut Pizza (from the NY Times)

This flavorful autumnal pie uses winter squash purée as the pizza topping; the purée is spread like a sauce on the crust. You can find puréed winter squash (sometimes labeled as “puréed acorn squash” or “puréed butternut squash”) in the freezer section of most markets — thaw according to the package instructions before using.

  • Yellow cornmeal to dust the pizza stone (or nonstick spray to grease the baking sheet)
  • 1 pound fresh dough (from a pizza shop) or a frozen dough, thawed; or prebaked pizza crust – Or even better, try making your own dough!
  • 2 tablespoons olive oil
  • 2 medium yellow onions, halved through the stem, then thinly sliced
  • 3/4 cup frozen winter squash purée, thawed
  • 2 teaspoons minced sage leaves or 1 teaspoon rubbed sage
  • 1/4 teaspoon grated or ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 ounces Parmigiano-Reggiano or Grana Padano or pecorino, finely grated
  • 1 tablespoon pine nuts

1. Preheat pizza stone or oven. If using a pizza stone, preheat it in the oven at 450 degrees Fahrenheit for 30 to 45 minutes; if using a pizza tray or a large baking sheet, preheat the oven to 450 degrees.

2. Prepare the crust. If you’re using fresh dough on a pizza stone, dust a pizza peel lightly with cornmeal. Add the dough and form it into a large circle by dimpling it with your fingertips. Pick it up and shape it by slowly turning it by its edge, stretching that edge all the while, until the circle is about 14 inches in diameter. Set it cornmeal side down on the peel.

To use fresh dough on a pizza tray or a large baking sheet, grease the tray or baking sheet lightly with nonstick spray. Lay the dough on the baking sheet and dimple it with your fingertips — then pull and press it until it forms a circle about 14 inches in diameter on the pizza tray or a 12-by-7-inch, somewhat irregular rectangle on the baking sheet. If you’re using a prebaked crust, place it on a cornmeal-dusted pizza peel or on a greased pizza tray or a large baking sheet.

3. Heat a large skillet over medium heat, then swirl in the oil. Add the onion slices, reduce the heat to very low, and cook, stirring often, until soft, golden and very sweet, 20 to 25 minutes.

4. Meanwhile, stir the squash purée, sage, nutmeg, salt and pepper in a medium bowl until uniform. Spread this mixture evenly over the prepared crust, leaving a 1/2-inch border at its edge.

5. Top with the caramelized onions, then sprinkle the finely grated cheese and pine nuts over the pie. Slide the pizza from the peel to the very hot stone, or place the pie on its tray or baking sheet with the pie either in the oven or on the section of the grill grate that’s not right over the heat source.

6. Bake or grill with the lid closed until the crust is golden and somewhat firm to the touch, perhaps even a little darkened on its bottom, 16 to 18 minutes. Check fresh dough occasionally to prick any air bubbles that may arise so you’ll have an even crust on the pie. Slip the peel back under the pie to get it off the stone, or set the pie on its tray or baking sheet with its pie on a wire rack. Cool for 5 minutes before slicing. If you want to make sure the crust stays crunchy, consider transferring the pie directly to the wire rack after a minute or so.

New York-Style White Pizza

Hello all!
I don’t have much to say about this recipe except that it looks and sounds fabulous! Give it a try let me know what you think.
Adapted from American Pie, by Peter Reinhart.

– makes one 12-inch pizza –

1 New York-Style Pizza Dough ball, 12 ounces (recipe follows, or buy from your local pizzeria)
Unbleached high-gluten or bread flour, cornmeal, or semolina flour for dusting peel
1 1/2 cups ricotta cheese
1/4 teaspoon salt
1/4 teaspoon dried or chopped fresh thyme
1/8 teaspoon coarsely ground black pepper
1/2 cup White Sauce (recipe follows)
1 tablespoon chopped fresh flat-leaf parsley

1. Place a baking stone on the middle shelf of the oven and preheat on the highest setting for at least 1 hour. Shape the dough ball using the toss-and-spin method, stretching it to a diameter of about 12 inches. The dough should be about 1/4 inch thick and slightly thicker toward the edge. Transfer the dough to a peel or an inverted sheet pan that has been dusted with flour.

2. In a bowl, stir together the ricotta, salt, thyme, and pepper. Spread the White Sauce over the surface of the dough, leaving a 1/4-inch border uncovered. Spread the ricotta mixture evenly over the White Sauce.

3. Carefully slice the pizza from the peel onto the baking stone. It should take about 12 minutes to make. When it is done, the crust should be crisp and slightly charred on the edge and the cheese should be bubbling and just beginning to caramelize. The underside of the crust should be brown and crisp, not white and soft.

4. Remove the finished pizza from the oven and garnish it immediately with the parsley. Let the pizza cool for about 3 minutes before slicing and serving. If you want a “snappier” crust, let the pizza cool completely, then return the individual slices to the hot oven for recrisping.
New York-Style Pizza Dough

5 cups (22 1/2 ounces) unbleached high-gluten or bread flour
1 1/2 tablespoons sugar or honey
2 teaspoons table salt or 3 1/2 teaspoons kosher salt
1 1/2 teaspoons instant yeast
3 tablespoons olive oil or vegetable oil or solid vegetable shortening
1 3/4 cups room-temperature water (70°F)

1. With a large metal spoon, stir together all the ingredients into a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on a low speed for 4 minutes, or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly sticky, soft, and supple. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.

2. Immediately divide the dough into 3 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.

3. The next day, remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and relax the gluten.
White Sauce

– makes about 1/2 cup –

2 tablespoons olive oil
1 small yellow onion, diced
2 clove garlic, minced
1/4 cup heavy cream
1/2 teaspoon minced fresh thyme or marjoram
Salt and freshly ground black pepper

1. In a heavy saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 or 6 minutes, or until translucent. Add the garlic and stir for 1 minute longer. Add the cream, lower the heat to medium-low, and cook for about 3 minutes, or until the cream thickens and reduces slightly.

2. Remove from the heat, stir in the thyme, and season to taste with salt and pepper. Let cool completely before using.

The original posting of this can be found at http://www.seriouseats.com/recipes/2008/12/new-yorkstyle-white-pizza-recipe.html

How to Make a Sourdough Pizza from Scratch – THE VIDEO!

I’ve been talking about how “my new great pizza recipe is coming soon” for a while – well, now it is HERE. And I’ve even shot a video to go along with it! Enjoy making your new, most favorite pizza EVER.

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How to Make Sourdough Pizza from Scratch

from Ryan Sanders on Vimeo.

Here is the recipe I follow in my newly released how-to video. This is based on the Jeff Varasano recipe, with a few modifications for an oven that only goes to 550.

Things to know before you begin:

  • This recipe assumes you have an active sourdough culture.
  • Prep time on the dough is at least one day.
  • This recipe makes two pies.
  • This recipe is only given in weights. You’ll need a scale that can measure grams.
  • If any of this sounds a bit much, check out my simpler thin crust recipe here.

1. Make sure you have a sourdough starter going before starting this recipe. If you don’t have one going yet, you can order one at sourdo.com or cultivate your own local yeast like this.

2. Measure according to weight (in grams) the following.

  • Filtered Water – 220 grams
  • Bread Flour  – 336 grams
  • Kosher or Sea Salt – 1.5 tsp
  • Sourdough Yeast Culture -36 grams
  • Instant Dry Yeast – 3/4 tsp

3. Pour everything except for about one quarter of the flour into your stand mixer.

4. Use the standard paddle attachment and mix on the slowest speed until your dough is evenly mixed. You should be aiming for the consistency of a thick batter. It shouldn’t look like dough yet.

5. Cover the bowl and let the dough rest for 20 minutes. THIS IS IMPORTANT, DON’T SKIP THIS.

6. Put the dough hook onto your mixer and start kneading your mixture. After five minutes, bein to gradually add in the remaining flour. Aim to have all the flour in by about the eight minute mark or so. If you reach a point where the dough looks good but you still have more flour, just don’t add it.

7. After about 8 minutes, click your stand mixer up to the next highest speed. Kneed until you see the dough form a wet ball. Always err on the side of dough that is too wet, and never “be a slave to recipes” as Jeff Varasano would say. If the dough needs a bit more flour, put some in.

8. Cover the bowl and rest for 20 minutes. THIS IS IMPORTANT, DON’T SKIP IT.

9. Pour the dough out onto a lightly floured counter top, sprinkle the top of it lightly with flour, and use your hands to form it into a nice round ball. It should be wet enough so that it sags when you form your ball. If it’s perk, your dough may be too dry.

10. Place the dough in a container, cover it with plastic wrap or a nicely fitting lid, and stow it away in your fridge for 1-6 days. The 3-4 day range is best, I’d say.

11. Take the dough out about an hour to an hour and a half before you want to bake it.

12. Heat your oven to as hot as it will go.

12. Toss the dough and put a small amount of sauce on. I stick to one ladle full.

13. Top the pie with mozzarella and the toppings of your choice and slide it onto your super hot pizza stone, or if you are using a pan, just slide the pan onto a baking rack.

14. My over doesn’t have a cleaning mode, so I top out around 500 degrees. My pizzas take about 5-7 minutes to bake. Keep an eye out on yours.

15. Pull it out and cool it on a wooden surface if you can. Wait about 3 minutes to cut into it. Serve.

Hope you found this helpful!

Ryan's Thin Crust Pizza Dough

Preheat to 500+ degrees (as hot as it will go). Put your stone in if you are going to use it. Yields one pizza.

  • 2 tsp yeast (one packet)
  • 1/4 tsp sugar (a squirt of honey works too)
  • 3/4 cup water (110 degrees. Use a thermometer)
  • 1 1/4 cup all purpose flour
  • 1/2 cup bread flour ( don’t just put more all purpose flour… i said bread flour dammit!)
  • 1/2 tsp salt (sea salt would be nice)
  • oil (olive, grape seed, whateva’)

Instructions – Preheat to 475 degrees. Put your stone in if you are going to use it. Put sugar and yeast into 110 degree water. Stir it around a bit to make sure the sugar dissolves and the yeast really starts eating it up. Leave it to the side with a kitchen towel over the top for a couple of minutes. Put both flours and salt into a stand mixer and pulse it to mix the two together. Pour the liquid in on top of the flour mixture and follow these timed mixing stages:

  • 2 Minutes – Mix on medium speed. This stage is to simply bring the ingredients together and get them interacting with each other. Don’t worry if the dough still looks rough after the first 2 minutes.
  • 5 Minutes – Turn mixer off and let dough just sit there. This lets the proteins in the flours relax, unfold, and lets the yeast begin eating the flour as well.
  • 3 Minutes – Mix on medium speed again. If dough is looking too sticky, add more AP flour 1 tablespoon at a time until it pulls away from the sizes of the bowl. If it is too dry, add water 1 tablespoon at a time. You’ve got three minutes to get it right!

Take the dough out and throw it onto a floured counter top. Hand kneed it for a minute or two. If it is still too wet or dry, you can continue to add water/flour as you knead. You should see the texture and elasticity of the dough improve visibly as you kneed it by hand. No need to punch it or use fingers. Use the palms of your hands and almost “smear” it across the counter, fold it over itself and repeat. You are kneading to distribute air bubbles evenly into the dough, not pop them by punching it. Anyways, I digress…

If you made this recipe for one, form your dough into a ball, press it in between your hands to form a super-thick pancake form, then start tossing it in the air! If you multiplied this recipe, form your dough into a big ball, rub it with a light coating of oil, and plop it in a big bowl with a dishtowel over the top. When you are ready to toss the dough, pull a ball of dough out of the bowl in the neighborhood of a baseball/softball size, press it in between your hands to form a super-thick pancake form, then start tossing it in the air!

Although you don’t have to, you should have no problem getting this dough thin enough to see light through it. Bake the pizza until you see the cheese/toppings just starting to brown and you can lift a corner of the pizza up off the pan/stone and it seems to support it’s own weight. At this point, you’ve got maybe a minute or two more in the pan/stone OR (what I like to do) put one of your oven’s racks on the lowest height possible and slide the pizza in just on the rack itself. Because it is so close to the heating element, the bottom of the crust will get browned pretty quickly and after a minute or so you should have an extra crunchy crust. Keep a close eye on it because by the time you smell it burning, it will be nice and black :)

Other Cooking Tips – You are going to find using a metal pan is actually easier than a pizza stone, but a pizza stone will yield a crispier, crunchier crust. If you use a pizza stone, you need to preheat the stone as well as the oven. The problem with this arises when you realize: you can’t assemble the pizza on the stone. It’s 475 degrees! You’ll need to have a way to build the pizza and then transfer the completed creation to the blazing hot stone. A pizza sleeve (big wooden shovel thing) would be ideal for this, but a large, floured, portable cutting board works decently as well. If you use a metal pan, you can make the pizza directly on the pan and then just slip the pan into the stove. In order to get some of that crispiness back, I liberally oil the metal pan before placing the dough down into it so that as the pan heats, the bottom of the dough actually fries. Different kind of crispy, but super yummy all the same. If you are thinking of using very naturally wet vegetables (onions, bell peppers, etc.), your chances of success will greatly increase if you cut the vegetables before hand, lightly salt them (salt draws the liquid to the surface), and then roll them up in a dish towel so it absorbs all the excess moisture. I’ve had pizzas become too wet because of the fresh veggies and collapse through the middle of the crust right onto my oven’s heating element.. Plumes of black smoke tend to ruin dinner parties.

Final Tips – When shopping for mozzarella cheese, make sure it is part-skim, low moisture. Again, water on top of thin crust is bad and disastrous. For sauce, I like Newman’s Own Marinara or Muir Glen Organic Pizza Sauce found in the canned foods at Chico Natural Foods which is called Pizza Sauce which is organic and tastes pretty good. They also have a really nice pepperoni in the meat and cheese cooler in back which knocks the pants off of the hormel or whateva’ brand you’ll find in most grocery stores.

I’m working on my next pizza volume now… Coming soon, to theaters near you: The Pizza Bible II – Return of Son of Pizza Bible! This time, it’s sourdough!!!!!