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April, 2016 RECIPE OF THE MONTH

Yields 12 individual pizzas

• INGREDIENTS •

2 C Water
1/2 oz. Yeast, instant
1 oz. Sugar
2# Bread Flour
2 oz. Extra Virgin Olive Oil, plus extra for drizzling
Salt

• Suggested Spring Toppings •

Roasted Mushrooms
Fresh Peeled Asparagus
Whipped Ricotta
Fresh Sliced Mozzarella
Lemon Oil
Chives
Salt to taste
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Spring Pizza

What is more fun than making pizza at home? Our dough is so easy to make and bake, you can enjoy it on a weeknight! Get creative with the toppings - you can't go wrong! Pizza is a fabulous way to enjoy the changing seasons or utilize extra ingredients you may have on hand. Make our dough and freeze it in portions for easy enjoyment.

Recipe images by Bruce Plotkin Photography.

METHOD

1

Making the Dough

  • Activate the yeast by combining yeast, sugar and tepid water for 5-10 minutes in a bowl.
  • In the bowl of a stand mixer with the dough hook attachment, combine the activated yeast mixture with the bread flour and EVOO.
  • Mix for 5 minutes until the dough comes together. Turn dough out onto a nonstick surface and immediately cut dough into portions.
  • Cover and allow the portioned dough to proof at room temperature for at least an hour.
2

Assembling the Pizza

  • Preheat your oven to 500'F.
  • Take proofed dough and roll into desired pizza shape.
  • Place rolled out dough on a parchment lined sheet pan.
  • Sprinkle your seasonal ingredients over the top of the crust (we suggest sauces first, toppings second, herbs and leaves after the pizza comes out of the oven).
  • Drizzle crust with EVOO and lightly season the pizza with salt.
3

Baking the Pizza

  • Bake pizza at 500'F until golden brown and toppings are just crisped.