There are so many fabulous ways to top a pizza but it’s also fun to go beyond the tried and true and experiment with new combinations. An amazing topping that we have been enjoying with our summer menus, has a combination of Feta cheese, Burrata (a creamy fresh Mozzarella cheese) and fresh mint, it’s a sensational flavor combo. Another favorite features a blend of Mozzarella and Parmesan cheese with Coppa salami and our house made Pesto, and of course just as important as great toppings is a perfect crisp crust and to achieve that, we to achieve that we find using a pizza stone is ideal.
Pizza dough is very easy to make as long as you get the water temperature right and don’t kill the yeast, otherwise the most important thing is to allow enough time for the dough to go through two risings, so plan at least two hours from start to finish for all the steps. When you are ready to bake the pizza pre-heat the oven to 500° in the Bake mode but before you preheat the oven make sure one rack is in the lowest position close to the bottom heat and remove the other racks so that you don’t accidentally burn yourself getting the pizza in and out.
Once the oven is hot slide the pizza stone onto the baking rack and let it heat for at least 10 minutes. The next step is to place a rolled out pizza dough onto a wooden pizza peel that has a light dusting of cornmeal, this prevents the dough from sticking to the peel so you can slide it easily onto the stone then, add the toppings to the pizza and carefully slide it onto the heated stone.
Cooking time will depend on the thickness of the dough and the weight of the toppings, but plan for approximately ten minutes. When the toppings are bubbling and beginning to brown carefully slide a corner of the peel under the pizza and lift it to ensure the bottom of the crust is crisp and has cooked through, if so then slide the peel under the pizza and remove it from the oven. You really should let the pizza sit for a few minutes before cutting to avoid making a mess with the cheese and risking serious mouth burn.
Our pizza stone sits in a wire frame for easy handling, so if we need to use the oven after the pizza has cooked it’s easy enough to remove it but, that hot stone must be handled with great care, so if you do remove it be sure to scope out a safe landing place where no one will accidentally touch it. Otherwise, just let the stone cool down in the oven. The best way to clean the pizza stone is with a wire BBQ brush or the sharp edge of a stainless steel spatula to remove any baked on cheese toppings, water should not be used to clean a pizza stone.
Pizza with Feta, Burrata and Mint Dough
- 1 – package active yeast
- ½ – teaspoon salt
- 1 – cup tepid water
- 3 – cups unbleached bread flour or all-purpose flour
- 1 – teaspoon olive oil
Topping
- 1 – cup crumbled feta cheese
- ½ – cup Burrata
- ½ – cup shredded mozzarella cheese
- ¼ – cup coarsely chopped fresh mint leaves
Combine the yeast and salt in a medium sized mixing bowl and pour in the tepid water. Stir with a wooden spoon to dissolve the yeast and set aside for 5-7 minutes. You should notice that some bubbles have formed on the edge of the water indicating the yeast is active, fold in one cup of flour and mix to form a soft dough, add another cup of flour and mix with a wooden spoon to bring the dough together, and add just enough of the remaining cup of flour to make a smooth dough. Depending on the type of flour you use you may not need all 3 cups. The dough should feel very pliable at this stage, if it feels rock hard…then start again because chances are the yeast did not activate.
Turn the dough out onto a lightly floured surface and knead for a few minutes shaping the dough into a smooth ball, then place the dough into a deep bowl lightly coated with the olive oil. Turn the dough to coat it in the oil and cover the bowl with a dry kitchen towel and place it in a warm draft free place for 40 minutes or until it has doubled in bulk. If your oven has a proof setting you can proof the dough in the oven without covering it.
After the first rising turn the dough onto a lightly floured surface, punch it down and cut it into two pieces rolling each one into a smooth ball. Loosely drape a light kitchen towel or some plastic wrap over the dough and let it rise for another 30-40 minutes. You are now ready to make pizza, so it’s time to preheat the oven and get your toppings organized. (If you want to refrigerate or freeze the dough for later use this is the time to do that.)
Roll one of the dough balls into an 8’ circle and place the dough over the backs of your hands and stretch it out to about 10” with your knuckles and place it on the cornmeal dusted pizza peel. Scatter the feta cheese over the crust, and drop small spoons of the Burrata over the feta, scatter the mint and top with the mozzarella, and carefully slide the dough onto the heated pizza stone and cook for approximately 10 minutes or until the dough is crisp and the cheese slightly browned.
