GORGONZOLA PIZZA
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Preparation time: 15 minutes Rising time: 1 1/2–6 hours
Cooking time: 20 minutes Difficulty: medium
4 Servings
FOR THE DOUGH
- 4 cups (500 g) all-purpose flour or
- Italian “00” flour, plus more as needed
- 1 1/2 cups (350 ml) water
- 1 1/2 tbsp. (20 ml) extra-virgin olive oil
- 1 1/2 tsp. (4 g) active dry yeast for
- 2-hour rising time, or 3/4 tsp. (2 g)
- for 6-hour rising time
- 2 tsp. (12 g) salt
FOR THE TOPPING
1 16-oz. can peeled tomatoes, crushed
by hand
4 1/4 oz. (150 g) Gorgonzola cheese,
diced20 walnuts, chopped
Put the flour onto a clean work surface and make a well in the
center. Dissolve the
yeast in the water, and pour the yeast mixture into the well.
Gradually start
incorporating the yeast mixture into the flour until a loose dough
starts to form,
then add the oil and salt. Knead the dough until smooth and elastic.
Rub the
dough with a little oil, cover with plastic wrap, and let it rest for
about 10 minutes.
Grease a 12-inch round pizza pan with oil. Transfer the dough to the
pan and, using
your fingertips, spread the dough to cover the bottom of the
pan.
If you used 1 1/2 tsp. of yeast, let the dough rise for about 40
minutes. If, on the
other hand, you used 3/4 tsp., then cover the dough with a sheet of
lightly oiled
plastic wrap and refrigerate for at least 5 hours. The dough will
rise perfectly well in
the refrigerator, becoming light and fragrant.
When the dough has risen, top with tomatoes, and arrange the
Gorgonzola (at
room temperature) on top. Let the pizza rise for 40 minutes more.
Bake at 425°F
(220°C) for 20 minutes, or until the cheese is bubbly and the crust
is golden brown.
Sprinkle the walnuts on top.
