Premium ricotta—like Calabro brand, which has a creamy texture and rich, full flavor—makes a big difference in this recipe.
1 cup warm water (100° to 110°), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
7 teaspoons olive oil, divided
1/2 teaspoon kosher salt
1 tablespoon yellow cornmeal
2 tablespoons chopped garlic
1/3 cup (about 3 ounces) part-skim ricotta cheese (such as Calabro)
1 1/4 ounces taleggio cheese, thinly sliced
1/4 cup (1 ounce) crumbled Gorgonzola cheese
1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh chives
How to Make It
Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat stone 30 minutes before baking dough.
Remove plastic wrap from dough. Combine remaining 1 tablespoon oil and garlic; gently brush garlic mixture evenly over dough, leaving a 1/2-inch border. Spread ricotta evenly over dough; arrange taleggio and Gorgonzola evenly over ricotta. Top with Parmigiano-Reggiano. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 10 minutes or until crust is golden. Cut pizza into 10 wedges; sprinkle with chives.
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This pizza was OK. I made it this weekend and plan on making it again this week with a few tweaks. I am going to double the garlic, half the ricotta, and up the parmesian reggiano. The pizza is bland tasting. Perhaps it needs more pepper or the addition of onions. I used marinara sauce to dip the pizza in, but it still lacked umph. I accidently spilled some flax seeds into the dough, but it didn't impact the flavor. Some basil and thyme may spice up the pizza.
This is an everyday meal recipe.