Makes 2 Pizzas; Takes 30 min plus dough resting time (4-8 hr)
Ingredients and Method for Pizza Dough
- 4 cups 00 Flour + more
- 12 oz hot water
- 2 1/4 tsp yeast
- 1 tsp sugar
- 2 tsp fine sea salt
- 2 tbsp good olive oil + 2 tsp more
Mix yeast, sugar and hot water in a small bowl and allow to bloom for 10 minutes.
In a kitchen aid mixer add flour and salt. With the dough hook attachment on medium speed, slowly add in the yeast mixture until incorporated and then 2 tbsp olive oil. Continue to mix until a ball forms. This will be sticky.
Turn dough out onto a lightly floured surface and kneed about 10 times. Pour the other two teaspoons of olive oil around the edges of a large, clean bowl. Add dough to the oiled bowl and make sure it’s coated with oil. Cover this bowl with a kitchen towel and let sit in a warm place for 4-8 hrs.
Ingredients and Method for Squash Blossom and Guanciale Pizza
- 12 squash blossoms, cleaned and stamens removed
- 1 large zucchini, sliced into crescents (1/2 inch thick)
- 8 oz crème fraîche
- 6 oz guanciale cut into lardons (alternatively you could use pancetta)
- 2 sprigs fresh thyme, just the leaves removed
- 2 balls burrata cheese
- 6-8 small sweet tomatoes, torn
- 4 cups whole fat mozzarella
- 1/3 cup shredded gruyere
- 1 large garlic clove, minced
- 2 tsp garlic powder
- Olive oil, salt and pepper
Over medium high heat, sauté guanciale in a dry pan until nearly crisp (they will finish cooking on the pizza). The time will depend on the size of your lardons, but about 7-8 min. Set aside to drain on paper towel, reserve grease in pan.
Pre heat oven to 400F.
In the same pan, add 1 tbsp olive oil to guanciale grease and turn heat down to medium. Toss in zucchini and blossoms with minced garlic and 1/2 tsp salt until golden ~ 6-7 minutes. Set aside.
Split dough in half (this makes 2 full pizzas). Roll out dough and place on greased sheet tray or pizza stone. (I find the olive oil makes this dough very pliable and there is no need to re-kneed:)
In a small bowl mix crème fraîche, thyme leaves, garlic powder and a pinch of salt. Spread this out evenly between the two doughs. Next add some mozzarella cheese, zucchini and blossoms, guanciale, gruyere and torn tomatoes.
Bake for 15-18 minutes until bubbly and golden. Top with torn burrata, flaked sea salt, garnishing olive oil and pepper.
Pizza freak? Me too, try these:
- Potato Pizza with Smoked Mozzarella, Truffle and Rosemary
- Detroit Style Dill Pickle Pizza
- Spicy Chicken Sausage Pizza with Olives and Ricotta
- Tom Selleck Pizza (with Giant Pepperoni, Jalapeños and Honey
- Personal White Pizzetas with Lemon Ranch
