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.
Premium ricotta—like Calabro brand, which has a creamy texture and rich, full flavor—makes a big difference in this recipe.
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- Calories: 370
- Fat: 14.1g
- Saturated fat: 5.2g
- Monounsaturated fat: 6.7g
- Polyunsaturated fat: 1.4g
- Protein: 14.6g
- Carbohydrate: 45.7g
- Fiber: 1.9g
- Cholesterol: 22mg
- Iron: 1.2mg
- Sodium: 344mg
- Calcium: 174mg
- 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
- Cooking spray
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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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