By Eitan Zerykier
Valley Stream, New York
Everyone who tastes this pizza is taken by it's combination of creamy, tangy and crispy flavors and textures. Adapted from a Panini recipe, this pizza's surprisingly light, fresh toppings and healthy carbs has made it our go-to dish for breaking a fast. It is also perfect for brunch, a casual lunch, or a dinner side for any night of the week. It is especially great because the dough can be kept in the fridge in advance and the pizza made within minutes!"
Eitan has provided a picture of his son making this basic dough- "because it is so easy... This is the very best and most basic pizza dough I know of. It's a snap, and so good!"
3 1/4 cups lukewarm water
1/4-cup olive oil
1 tablespoon Red Star Platinum Yeast
1 to 1 1/2 tablespoons kosher salt
2 tablespoons sugar
7 1/2 cups (scoop and sweep) unbleached all-purpose flour
Crumbled goat cheese and fresh sliced peaches to cover
Mix the salt, yeast, sugar and olive oil to dissolve in lukewarm water. Then add the flour and mix with a wooden spoon or dough whisk. Don't knead. Just mix until all dry flour is incorporated.
Allow to rise for 2-3 hrs. or until the top levels out. (At this point, dough can be kept in the fridge for up to two weeks.)
Meanwhile, preheat oven to 550. Using a baking stone is best, but not necessary.
Cut about 1/4 lb. of dough per personal pizza and 1/2 lb. for a 10" pizza. Dip the dough into fresh flour and shake off excess, then shape and cloak into a ball. If removing from the fridge, allow 20 minutes for ball to rest before shaping with a rolling pin into a 1/8-inch thick disc. If using freshly risen dough, you can roll immediately to a 1/8-inch thick disc. It is easiest to both roll out the dough and transfer to the oven on parchment paper, and if the dough is too cold and springy, let it rest for 5 minutes and return and try again.
Top the pizza with goat cheese and fresh sliced peaches.
Transfer the pizza into the oven and remove the paper after 7 minutes, or when the pizza slides off and no longer sticks to the paper.
Remove the pizza according to your preference, when the crust begins to stiffen, or later when it is crispy and begins to brown around the edges.
While it bakes, Mix equal parts Dijon mustard and honey. Drizzle on the pizza immediately after removing.
Cut, serve, and enjoy!!
Recipe: Kosher, dairy, pizzaAdd a comment