Grana Padano and roasted garlic pizza
. Difficulty: Medium
. Serves: 1 person
. Preparation time: 1hour + 4 hour leavening
IngredientsFor Tomato Sauce
1/4 cup extra virgin olive oil
9 garlic cloves, peeled
4 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35 ounces can Italian plum tomatoes (preferably San Marzano), seeded and lightly crushed, with their liquid
Crushed red pepper
9 fresh basil leaves, torn into small pieces
For Pizza Dough
1 tsp active dry yeast
1 tsp sugar
1 tbsp extra-virgin olive oil, plus more for the bowl
3 1/4 to 3 1/2 cups all-purpose flour, plus more as needed
1 tsp kosher salt
For Pizza Topping
1 lb freshly Grated Grana Padano
1 Cup Julienne Scallions
1 Cup Peeled Garlic Cloves.
750 ml Extra Virgin Olive Oil
PreparationFor Roasted Garlic
Place garlic cloves in a medium saucepot. Cover with extra virgin olive oil. Turn on stove to medium heat until garlic begins to turn golden brown. Carefully remove from heat and with a slotted spoon transfer garlic to a blender. Blend until smooth, slowly adding oil until the garlic is able to move freely in the blender. When Garlic is a smooth puree, stop blending and transfer to a bowl.
For Pizza Dough
In a spouted measuring cup, mix the yeast, sugar, and olive oil into 1 1/4 cups warm water (about 100 degrees, or just warm to the touch), and let sit until bubbly, about 3 minutes.
Put 3 cups flour in a mixer fitted with the dough hook and add the salt. Pour in the yeast mixture, and mix at medium speed until a rough, sticky ball of dough comes together, about 1 minute, adding a little more flour or water as necessary. Let rest 5 minutes in the mixer, then mix on low until the dough is no longer sticky, about 1 minute. Oil your hands, transfer the dough to the counter, and knead until very smooth, about 30 seconds. Transfer to an oiled bowl and cover the surface of the bowl with plastic wrap. Refrigerate at least 4 hours or overnight. The slowly leavened dough is tastier.
Before making the pizza bring the dough to room temperature. Preheat the oven to 500° F with a pizza stone on the bottom rack. (If you don’t have a pizza stone, use an inverted sheet pan.) Punch the dough down, divide it in half, and let it rest on the counter until sit to room temperature.
Stretch one pizza on a sheet of parchment paper on a pizza peel or the back of a sheet pan to approximately a 10-inch round shape. Cover half of the sauce on the pizza, and top roasted garlic puree (about 4, 1 tablespoon size dollops), a light sprinkle of freshly grated Grana Padano. Drizzle lightly with olive oil.
Slide the pizza onto the stone (still on the parchment) and bake until the crust is browned on the underside and the cheese is browned and bubbly, about 8 to 10 minutes.
Remove from oven and drizzle with Extra Virgin Olive and top with Scallions and an extra sprinkle of Grana Padano.