Thursday, June 7, 2012


I was debating between Robiola and Taleggio but for some reason Taleggio was just calling my name! hahaha!!!

I got an epiphany regarding pizza dough making, i used to make them one recipe at a time, i now double the recipe and freeze the rest. Now that i have pizza dough ready, i can make pizza any time i want and what ever toppings i want.

Pizza Dough by  Baking-James-Peterson
Makes 1 1/2 Pounds dough ( Two 11 inch thin pizza crusts)

3 c flour
3/4 c barely warm water
1/2 t active dry yeast proofed in 1 T barely warm water
3/4 t salt
6 T extra virgin olive oil

Mix the flour, water, and yeast in a bowl.
Add the salt and mix, then add the oil.
Knead the dough with a stand mixer fitted with the dough hook on medium speed for about 7 minutes, or until the dough is smooth.
Turn the mixer to high speed if needed to get the dough to slap against the sides of the bowl.
You may also, during this time,pull the dough off the hook a couple of times so that the dough is mixed evenly.
Put the dough in a bowl and cover with plastic wrap.
Allow to double in volume, at room temperature for about 4 hours, or at room temperature for 1 hour and then overnight in the refrigerator.

Simple, minimal ingredients but with a complex flavor profile.

Will definitely make this again.

Taleggio Cheese, Sundried Tomatoes, Truffle oil.

I actually added another pack of the cheese...didn't think this would suffice ;)

Rehydrated them w/ little olive oil, then chopped.

Pizza dough proofing

Divide the dough in two and round both pieces of dough.
Start stretching the dough with your fingers, working around the dough, pulling as you go.
Start rolling the dough, flouring as you go, to prevent sticking.
Stretch the dough with your fingers or use a rolling pin.
Form a boarder by pushing along the outside rim of the dough with our fingers so excess dough accumulates and forms a rounded edge.
Pre- Heated the pizza stone, then pre-baked the thin crust for few minutes.

Add and arrange the chopped sundried tomatoes, Taleggio Cheese. Drizzle a little of the truffle oil and the olive oil you used to rehydrate the tomatoes.
Bake for 15 -20 minutes at 400 degrees F or until cheese starts to melt and crust starts to turn golden brown.

I love the crispy crust. The combination of the cheese, tomatoes and truffle oil were perfect.

Two thumbs up for this pizza!