From the chef
I make my own pizza dough, and I always make enough for two to three pizzas. I divide the dough into portions after the first rise and freeze what I don't want to use immediately. When I want to use the frozen dough, I simply thaw it (this counts as the second rise), roll it out, and assemble the pizza. This particular dough is based on Alice Waters' recipe from "Chez Panisse Pasta, Pizza, and Calzone". It is the same dough I always use and trust.
Makes one 10 x 12-inch pizza
- 3/4 cup warm water
- 2 teaspoons active dry yeast
- 1/4 cup whole wheat flour
- 1 3/4 cups bread flour
- 1 tablespoon whole milk
- 2 tablespoons olive oil
- 3/4 teaspoon Kosher salt
- 2 1/2 to 3 cups mixed onions, sliced
- 2 cups shredded chicken
- 1 1/2 cups Gouda (some people like smoked Gouda but I find it too strong)
- 4 ounces fresh mozzarella
- 1 to 2 serrano peppers, sliced into thin rounds
- 1/2 cup Memphis-style barbecue sauce
- Olive oil, for sautéing the onions
- Kosher salt and fresh ground pepper to taste
- 1 tablespoon parsley, chopped
- 1 tablespoon cilantro, chopped
- Combine the water and yeast in the bowl of a stand mixer or mixing bowl. Let the yeast dissolve, then add the rest of the ingredients. Use the dough attachment on a stand mixer (or a heavy-duty wooden spoon) and mix the dough until smooth; add more flour if the dough seems too wet, but don't add more than a 1/4 cup at a time. Place the dough on the counter and knead until smooth and elastic. Place the dough into a bowl, cover it with a damp, warm towel, and let it rise for 2 hours, or until it has doubled in size.
- Punch the dough down and knead it for a minute. Divide the dough in two, place one half in a plastic bag, and freeze it. Place the remaining piece back into the bowl, cover with the damp towel, and let it rise for another hour.
- While the dough is rising for the second time, place a sauté pan over medium heat. Add a glug or two of olive oil to the pan and then add the onions. Let the onions wilt, get gooey, and caramelize slowly. Remove them from the heat.
- After the second rise, remove the dough from the bowl and flatten it out into a small disk. Let the dough rest for 10 minutes.
- Heat your oven to 500° F. This is a good time to use your pizza stone; if you don't have one, use a sheet tray lined with parchment paper.
- Roll the dough into a 12- by 10-inch square, place it onto a piece of parchment paper, then put it onto a peel or sheet tray. Pour 1/3 cup of BBQ sauce onto the center of the dough. Working from the middle and, using the back of a spoon, spread it in a spiral motion until the sauce reaches the edges of the dough.
- Combine the remaining BBQ sauce with the shredded chicken and stir until the chicken is evenly coated.
- Spread a layer of red onions onto the pizza, followed by the chicken, Gouda, mozzarella, and finally, the serranos. Sprinkle some freshly ground pepper and salt over everything, then slide the pizza onto the stone.
- Reduce the heat to 450° F. Bake for 15 minutes. Once it has browned to your liking, remove the pizza from the oven and let it cool for 5 minutes before cutting. Top with cilantro and parsley and serve
- Pour yourself a glass of Uproot and Enjoy!