THE ULTIMATE PIZZA

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The Ultimate Pizza image

Provided by Tyler Florence

Categories     appetizer

Time 1h25m

Yield 6 servings

Number Of Ingredients 14

1 ounce fresh baker's yeast
1 cup warm water (110 to 115 degrees F)
1 tablespoon maple syrup
3 cups flour (recommended 00)
1 tablespoon sea salt
1 tablespoon extra-virgin olive oil
Extra-virgin olive oil
1 white onion, cut into thin strips
2 sprigs rosemary
Salt and freshly ground black pepper
1/2 lemon, juiced
12 ounces Robiola cheese
6 ounces pancetta, thinly sliced
1 white truffle

Steps:

  • Preheat oven to 500 degrees F and place the pizza stone on the bottom rack.
  • Crumble the yeast in a small bowl then add 1/4 cup of warm water and the syrup. Stir together and leave for 5 minutes to dissolve.
  • Put the flour and salt in a mixer fitted with a dough hook and give it a quick spin to mix. Pour in the yeast mixture, the remaining warm water and the olive oil at the same time, see Cook's note*.
  • Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl. Put the ball of dough in a large bowl and drizzle a few drops of olive oil on top to keep it from forming a skin as it proofs. Cover with a towel and leave in warm place for 30 minutes to let the dough proof. When the dough has proofed it will double in size and look spongy.
  • For the topping: Caramelize the onions in a frying pan over low heat with a little olive oil and one of rosemary sprigs. When the onions are golden season with sea salt and black pepper and a few drops of lemon juice to bring out the flavor.
  • When the dough has proofed, roll it out onto to a floured surface and punch the air out with your hands, then start shaping it into a circle When it's stretched out, dust a pizza paddle with flour and place the dough on it.
  • Cover with a generous splash of olive oil and scatter with pieces of Robiola. Shingle the pancetta slices around and add the caramelized onions, and the stripped needles of the remaining rosemary sprig. Drizzle with olive oil. Add salt and black pepper.
  • Slide the pizza onto the stone in the oven (be careful the stone is 500 degrees F) and bake for 15 minutes. Shave white truffles over it. Eat immediately.
  • Special equipment: Pizza stone and pizza paddle .

Perbej Aalam
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This is a great recipe for a quick and easy weeknight meal. The pizza is delicious and the leftovers are even better the next day.


Robert Pressley
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I've made this pizza a few times now and it's always been a success. The crust is always crispy and the sauce is always flavorful. I've even tried different toppings and they've all turned out great.


Yoshua Guitz
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This pizza is so easy to make and it's always a hit with my family. I love that I can customize it with different toppings to suit everyone's tastes.


Usman sk
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I'm not a huge fan of mushrooms, but I decided to try this recipe anyway. I'm glad I did because the mushrooms were actually really good on the pizza.


Guri Sandhu
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This pizza was delicious! I used a pre-made crust to save time, but the homemade sauce and toppings made it taste like I had spent hours in the kitchen.


anthony SHELLEY
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I was a bit skeptical about this recipe because it seemed too simple, but I was pleasantly surprised. The pizza turned out great! The crust was crispy and the sauce was flavorful.


Jacqueline Lawrence
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I've made this pizza several times and it's always a crowd-pleaser. It's a great recipe for a party or a casual weeknight meal.


ZAHOOR Uthawel
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I'm not a big fan of pizza, but this recipe changed my mind. The crust was perfectly cooked and the toppings were generous and flavorful.


Dakari Mcneal
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This is the best pizza recipe I've ever tried! The dough is easy to work with and the sauce is delicious.


Shan Mughal
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I made this pizza last night and it was a hit! The crust was crispy and the toppings were flavorful. I especially loved the combination of mozzarella, pepperoni, and mushrooms.