Basic Pizza Dough
Yields: 5-6 small pizzas
Ingredients:
- 2 1/2 tsp. kosher salt
- 4 c. flour
- 1 pkg. dry yeast
- 1 1/2 c. warm water
- 2 T. olive oil
1. Mix yeast and warm (body temp) water with a pinch of sugar and let sit until bubbly, about 5 minutes
2. When bubbly blend in a food processor with 1 cup of the flour and the salt.
3. Add the rest of the flour and pulse until the dough comes together and turn out onto the table.
4. Knead for 10 minutes, until dough is nice and smooth. Place in a lightly oiled bowl, cover with a towel and let proof in a warm place until doubled in volume, about 1 - 1 1/2 hours.
5. Punch down and roll into balls. Oil lightly, put on a sheet tray, cover with plastic wrap and place in the refrigerator. Remove 10-15 minutes before ready to use.
6. Roll or stretch to desired shape and thickness and place on a peel that has been lightly strewn with cornmeal. Top and bake on a preheated pizza stone in a 500 degree oven.
Breakfast Pizza
- Spicy chilies
- Sweet peppers
- Spicy sausage, crumbled
- 2-3 pieces parma prosciutto, sliced thinly
- Caramelized onions
- 1-2 farm eggs
- Fontina cheese
- Mozzarella cheese
- Burrata cheese
- Sweet little tomatoes
- Tomato sauce
Preparation:
1. Roll out pizza dough until thin
2. Paint with olive oil. If using tomato sauce, spread a thin layer, leaving a 3/4" rim around the dough
3. Top with cheese, if using, also in a thin layer
4. Add any combination of above ingredients (except the prosciutto, which should go on after cooking), limiting to 3 or 4 choices
5. Crack one to two eggs on top
6. Season pizza with kosher salt and fresh black pepper
7. Cook on a pre-heated pizza stone in a 500 degree oven about 5-6 minutes or until dough is nicely colored and crispy and the egg is set
8. Slice and eat
For more information, visit www.pizzaantica.com.
About Gordon Dysdale
Gordon Drysdale brings three decades of experience to his role as Partner and Executive Chef of Pizza Antica. Nearly everything on his menu of American-inspired Italian food is handmade down to the mozzarella cheese that tops the restaurant's signature Roman-style pizzas. Prior to joining Pizza Antica, Drysdale spent many years with Real Restaurants in San Francisco running such acclaimed eateries as Bix, the Buckeye Roadhouse and Café Museo at the Museum of Modern Art. Drysdale opened his own place, Gordon's House of Fine Eats, in 1999 where his innovative take on classic American cooking earned him Esquire Magazine's Best New Restaurant Award in 2000.
