Epicurean Pizza
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INGREDIENTS
- prepared pizza dough (from the Bakery or Deli Department)
- flour, for working the dough
- cornmeal, for the pizza peel
- Kowalski's Extra Virgin Olive Oil
- toppings, to taste: sliced roasted beets, cooked pancetta and fresh goat cheese
- balsamic glaze and fresh arugula, to finish
DIRECTIONS
Let dough stand, covered or unwrapped, at room temperature for at least 1 hr. before use. On a generously floured surface, using lightly floured hands, roll dough into a circle 12-14" across; begin in the center of the dough, working outward to the edge, turning dough as needed to prevent sticking. Tap dough to remove excess flour. Assemble pizza crust, olive oil, and toppings on a pizza peel (or baking sheet) sprinkled lightly with cornmeal. For best results, do not overload the dough. Bake pizza on a pizza stone (or baking sheet) that has been fully preheated in a 500° oven until the cheese is melted and bubbly and the edge of the crust is golden and crispy (8-10 min.). Remove pizza from oven and stone; let stand several min. before slicing. Drizzle with balsamic glaze and garnish with fresh arugula before serving.
Notes:
If using frozen dough, keep packaged and thaw overnight in the refrigerator.
If your oven can be heated to 550°, use that temperature instead.
To transfer the pizza from the peel to the preheated pizza stone, hold the peel over the stone with the far edge of the pizza touching the far edge of the stone. Tip peel to a 30° angle so that the pizza starts to slide onto the stone. Using a single quick motion, pull pizza peel out from under the pizza.