brettchef

 This is what I’ll be making on Talk of the Town in Channel 5 in Nashville on Monday 5/14.  Please tune in.

Remember, not too many toppings and the dough recipe make enough for 8 pies and you can cut of just what you need and keep the rest in the fridge for up to 2 weeks.  It gets better with age.  Like Sophia Loren.

Caesar Pizza

No, not actual dough.  I’ll post later when I have a good pic.  The toppings are ‘spot on’ though.  Have chefs used that so much that it is now passé?  I thought so.  Just trying to do my part.

Servings/Yield

1 servings

• 8 ounces No Knead Pizza Dough See recipe below
• 2 ounces Caesar Dressing
• 4 ounces chicken , cooked and diced
• 1 ounce bacon, cooked and diced
• 3 ounces mozzarella, shredded
• 3 ounces romaine, washed and chopped
• 1 ounce Caesar Dressing
• 1 ounce parmiggiano reggiano, shredded
• 2 ounces tomato, diced
• pizza peel

Method

Dough: Follow dough directions

2 hours before you want to cook, cut off about 8 ounces from the dough and return rest to fridge.

Shaping Carefully form the dough into a ball by pulling the center on the top down towards the bottom on all sides. You want to achieve a smooth ball. On the bottom, pinch all of the pieces into one another to try to make it as smooth as possible. Place on well floured cutting board and generously flour the top.

Making Pizza Turn on your oven to as hot as it will go in order to heat up while the dough is rising and coming to room temp. Place your stone in the top of the oven to heat as well.

After 45 minutes, you should have your oven hot enough to go, turn on the broiler and open leave the door open a crack.

Now time to make the crust- Working quickly–Flour or cornmeal your pizza peel. Form the pizza shell by pressing down with your fingers and pushing towards the outside. You want to get this about 1/4 inch thick.

If you get any holes, toss it all away and start over, (just kidding).

If you get any holes, just pinch them together. Top with caesar dressing, diced chicken and the mozzarella cheese. You don’t want too many ingredients, this is a delicate crust and it needs to cook quickly. Too many topping and the heat will not penetrate and cook the crust as well as needed.

You don’t want to take too much time at this point because the crust will stick to the peel. Not a fun time. In a smooth motion, open your oven door fully and slide the dough onto the stone or into the cast iron skillet using a quick forward and backward jerking motion. this part takes a little practice.

The stone should be hot on the bottom and the broiler should cook the top well. How long will it take. I don’t know. It’s done when you say it is done. I like my pies to have a bit of char on them. If I send one out like that at MAFIAoZA’S it gets sent back. Watch it the whole time and remove it from the oven when it where you like it. That’s why you are making it yourself, right?

Place on a plate and top with really good fruity extra virgin olive oil.

Meanwhile in a bowl, toss the romaine with the other caesar dressing to just coat leaves. Place atop the pizza, spreading it out to almost the edges. Sprinkle the diced tomato over the top.

Eat.

BTW–this is no fold and pick up pie. This is a knife and fork pie.

No Knead Pizza Dough

Servings/Yield

8 servings – makes enough dough for 8-8 ounce pies

NUTRITION FACTS

Servings: 8

Amount Per Serving

Calories: 527

• Total Fat: 3.13g
• Cholesterol: 8mg
• Sodium: 1284mg
• Total Carbs: 103.78g
•     Dietary Fiber: 3.99g
•     Sugars: 0.48g
• Protein: 16.83g

• 850 grams water, 100 degrees F
• 8 grams granulated yeast
• 25 grams kosher salt
• 1090 grams unbleached all-purpose flour

Method

At least the night before you want to make the dough-

Scale out all ingredients and set aside

Mix water, yeast and salt well in large container with a lid

Dump flour on top and mix until you no longer see any dry flour

Cover with side towel and let rest at room temp over night.

Rest: The next morning cover and place in the fridge.(unless you want to cook for lunch)

2 hours before you want to cook, cut off about 10 ounces from the dough and return rest to fridge.

Shaping: Carefully form the dough into a ball by pulling the center on the top down towards the bottom on all sides. You want to achieve a smooth ball. On the bottom, pinch all of the pieces into one another to try to make it as smooth as possible. Place on well floured cutting board and generously flour the top.