Friday, July 15, 2011

Potato, Caramelized Onion, Rosemary and Fontina Pizza

A request was made for grilled pizzas tonight.  I went to my go to pizza dough recipe from the owner of Co. in NY with a couple of modifications.  I also used "00" flour tonight, so it'll be interesting to see if we can taste a difference.

Makes four 12-inch pizza crusts

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast 
1½ teaspoons salt
1½ cups luke warm water

In a large bowl, mix the flour and salt together
Gently stir together yeast and water until yeast is dissolved.  Add water to the flour and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.  This timing is preferable, but I've also made the dough in as short as 6 hours and it's been fine.  I made today's dough this morning.


Turn the dough out of the bowl onto a floured work surface. You will need plenty of flour on your hands to work the dough as it will be very sticky.  Fold the dough over on itself once or twice,  and divide it into 4 equal pieces shaping each into a ball.  Either cover with a clean towel or with plastic wrap and let rise for another 2 hours.
The plastic wrap will stick a little to the dough, but it will come off with a little prying.

Stretch, toss or roll your dough into a round, about 12 inches.  I've baked mine on a super hot pizza stone, on metal mesh wired pizza pans, and tonight it will be on the grill.. unless it rains.  I usually par bake the dough at 425 for a minute or two just until the dough is set.  I find this makes the dough easier to dress and achieve the right cooked consistency.



For the potato pizza:
Slice skin on yukon gold potatoes, preferably small ones, into 1/8" thick slices.  Toss with olive oil and spread onto a baking sheet in a single layer and sprinkle with salt and pepper.  Roast the potatoes at 425 until softened.  This will only take 5-7 minutes.  


Thinly slice a small sweet onion.  Slowly saute in olive oil until caramelized.  Be patient, this will take a while, but worth the time.


Drizzle a little olive oil on your prepared dough, sprinkle with Fontina, place a layer of potatoes and some caramelized onions on top, and finish with a sprinkle of chopped fresh rosemary and freshly ground black pepper.  I used Fontina Valle D'Aosta, which is an Italian fontina made from the milk of Valdostana cows.  It must be raw milk and from a single milking.  It really does make a big difference, so if you can find it, use it.  


No grilling tonight, we thought.  A sprinkle of rain is all it took to put the oven and pizza stone into action, but half way through cooking, I noticed the oven sparking in the convection fan area, so off the oven went, and on the grill went.  


The dough was the best we've had.  Can it be attributed to the 00 flour?  Or just a happenstance resulting from a combination of haphazzard events?  The potatoes were sweet as were the caramelized onions and it was lovely. 

2 comments:

  1. Hi Mary,
    I've been following your blog for a couple months now - I really enjoy it!

    I do grilled pizza quite often, but this post inspired me to finally make my own pizza dough... It turned out great! I found the dough a little wet, but once spread out on parchment and par-baked in the oven (good tip, thanks) it was simple to work with and get out onto the grill. We did several varieties, but the one with roasted new potato, sheeps milk cheese and fresh thyme was the winner of the night. Thanks again!

    ReplyDelete
  2. Hi Sherry, thanks for writing! The dough is pretty wet and I use a lot of flour to work with it, but it does pay off in the end with its crispy outer and soft inner. So glad you liked the pizza!

    ReplyDelete