Wine Pairing Recs: Benziger West Rows Chardonnay or Imagery Pallas Red Wine Blend
Ingredients
24 Hours in Advance
1. In a large mixing bowl, stir together the warm water, 1 tablespoon of olive oil (set aside the remaining oil for later), the kosher salt, and dry yeast. Set aside in a warm place for 10 minutes.
2. Add the flour to the bowl and mix for 10 minutes (you can do this by hand or in a KitchenAid with a dough hook on medium-low speed).
3. Spray the other large mixing bowl with pan spray or rub with a small amount of olive oil. Transfer the dough to the greased bowl.
4. Cover the dough with plastic wrap and set aside to rest at room temperature for 3 hours, folding every hour (two folds in total).
5. Transfer the dough to your refrigerator to rest overnight.
When it's Time to Cook
**1 hour beforehand, remove the dough from the fridge and place it on the counter to temper before assembling**
1. Place your oven rack near the top of your oven and preheat to 425F (we’ll cook the pizza on the top rack).
2. Line your sheet tray with parchment paper and drizzle one with the remaining olive oil. Set aside to rest for 30 minutes.
3. Evenly spread the dough to cover the entire sheet tray.
4. Slice the tomatoes and mozzarella and lay them on a plate.
5. Use the fine side of a box grater or microplane to grate the parmesan cheese.
6. Chiffonade the basil and set aside in a small bowl, covered with a damp paper towel.
7. Spread the tomato sauce across the dough.
8. Arrange the sliced tomatoes and mozzarella onto the sauce.
9. Sprinkle Parmesan on top!
10. Transfer the pizza to your preheated oven and cook for 25 minutes, rotating halfway through.
11. Remove from the oven and spread the chiffonade basil on top. Finish with another touch of Parmesan.
12. Slice and serve hot!
Recipe courtesy of Truffle Shuffle.