This feature is sponsored by KitchenAid, who is letting us play every day in the TasteSpotting Kitchen with the full suite of stand mixer attachments.
I am officially in love with my KitchenAid® Stand Mixer.
I knew it would be a real time-saver for desserts, but I didn’t realize how much it would help me with savory dishes, and especially with doughs — everything from bread doughs (like the Rosemary Walnut Bread) to pizza dough. The dough hook attachment for the KitchenAid® Stand Mixer kneads dough for you in minutes.
This pizza dough recipe, from Peter Reinhart’s American Pie: My Search for the Perfect Pizza, makes quite a bit of dough, but you can freeze it and use it for up to three months after freezing. The next time you want a quick meal, all you have to do is thaw the dough, add your toppings of choice, and bake.
I always like to play around with different toppings and combinations, depending on the occasion, my mood and what’s in season. This time, my pizza has crisp prosciutto, arugula, egg and mozzarella. Some of my other favorite combinations include sweet fresh figs with creamy, sharp gorgonzola cheese, spinach and goat cheese, and artichokes and greek olives.
Like the variations in toppings, the great thing about making your own dough is the flexibility you have with sizes — you can choose to make individual-sized mini pizzas, laying out a number of toppings for diners to choose or make a large family style pizza for everyone to share.
Prosciutto, Arugula and Egg Pizza
1 recipe for Neo Neapolitan Pizza Dough (recipe below)
Olive oil for brushing on crust
1 recipe Easy 20-Minute Tomato Sauce from Chocolate Shavings
Grated Parmesan and Mozzarella cheeses
Fresh arugula, washed, dried and tossed with a splash of olive oil, salt, and pepper
Neo Neapolitan Pizza Dough
Based on a recipe from Peter Reinhart’s American Pie: my Search for the Perfect Pizza
Ingredients for Pizza Dough
5 cups (22 ½ ounces) unbleached bread flour
1 tablespoon of honey
2 teaspoons of table salt or 3 ½ teaspoons of kosher salt
1 teaspoon of instant yeast
2 tablespoons of olive oil
1¾ cup plus 1 tablespoon of room-temperature water (70 F)
Directions for Pizza Dough
With a large metal spoon, stir together all the ingredients in the bowl of your KitchenAid Stand Mixer until combined. Mix on low speed using the dough hook attachment for about 4 minutes or until all the flour gathers to a form a coarse ball.
Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clear the sides of the bowl and sticks just a little to the bottom.
If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test (where if gently stretch it out with your fingers you the dough stretches and looks transparent whereby you can see through it).
Immediately divide the dough into 4 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then out them in the refrigerator overnight or freeze any pieces you will be using the next day.
(If you are making the pizzas on the same day, let the dough balls sit in the bags at room temperature for 1 hour, remove them from the bags, punch then down, reshape then into balls, return to the bags and refrigerate for a t least 2 hours).
The next day (or later the same day if refrigerated for only 2 hours) remove the dough balls from the refrigerator 2 hours before you plan to roll them tout to take off the chill to relax the gluten. At this point, you can hold any balls you don’t want to use right away in the refrigerator for another day, or you can freeze them for up to 3 months.
Making the Pizza
Place a pizza stone in the oven and preheat to 475F, and allow the stone to heat up, about 30 minutes.
Roll out the dough to your desired crust size (keep in mind that the dough will rise a little when it bakes, so go a little thinner than your desired result). Brush with olive oil and bake the dough for 6-7 minutes.
Remove the dough from the oven and add your toppings, starting with a thin layer of tomato sauce, a couple tablespoons of grated parmesan, some slices of prosciutto, some mozzarella and a cracked egg.
Cook for another 5 minutes-6 minutes or until the cheese is bubbly and the dough golden. I then added a handful of arugula lightly tossed in olive oil, salt and pepper.
[feature and recipe written by Jennifer Bartoli of Chocolate Shavings]
Things We Used to Make Prosciutto, Arugula and Egg Pizza with Homemade Pizza Dough:
- KitchenAid Artisan 5-Quart Stand Mixer
- KitchenAid Stand® Mixer Dough Hook attachment, comes standard with mixer
- Pizza stone
- Peter Reinhart’s American Pie: My Search for the Perfect Pizza cookbook