PIZZA DOUGH

Makes: 2 (12-ounce) balls of dough for two 10 to 12-inch pies

INGREDIENTS

1 cup plus 1 tablespoon lukewarm water (95-110ºF), divided
1 teaspoon active dry yeast
1 ½ cups (180g) OO flour
1 ½ cups (205g) all-purpose flour, plus additional for dusting
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
Semolina flour, for dusting

INSTRUCTIONS

In the bowl of a stand mixer fitted with the bread hook attachment, add 1 cup water and sprinkle the yeast over the top. Mix the yeast gently with the prongs of a fork then allow the yeast to bloom for 5 minutes — you should see the yeast look like murky, smoky water and even bubble! If you don't see this, check the expiration date or the water temperature (too cold won't activate yeast; too hot kills it).

Meanwhile, in a medium bowl combine the OO flour, all-purpose flour and salt. Pour into the stand mixer with the olive oil and turn the mixer to medium speed. Knead for 3 to 4 minutes, scraping the sides of the bowl halfway through. If the dough looks a little dry, add the remaining 1 tablespoon water. The dough should be nicely smooth and elastic. Set aside to rest for 15 minutes covered with a towel. After resting, knead again on a dry surface for another 3 to 4 minutes until supple, smooth and elastic.

Place the dough into a bowl greased with olive oil. Cover with plastic wrap and place into the fridge to proof overnight for 12 to 24 hours. A slow proof creates richer, deeper flavor. When ready to bake, divide the dough into two balls and place each in its own oiled bowl. Cover and allow to sit at room temperature for 1 to 1 ½ hours until proofed and doubled in size.

Place a pizza stone on the bottom rack of the oven and preheat to 450ºF. Generously dust a pizza peel with semolina flour. Gently stretch the pizza dough to make a 10 to 12-inch round using your hands and forearms (don't use a rolling pin — you'll deflate the dough!). Place onto the pizza peel. Spread on your favorite toppings and slide the pizza onto the pizza stone. Bake for 14 to 18 minutes, rotating halfway through, until the crust and toppings are golden brown and bubbling. Allow to rest 5 minutes, then slice and serve.

SPICY GARLIC WHITE PIZZA WITH SWISS CHARD, SERRANO AND LIME

Makes: 1 (10 to 12-inch) pie

INGREDIENTS

Garlic Chili Oil:
4 cloves garlic, thinly sliced
½ cup extra-virgin olive oil
1 tablespoon crushed red chili flakes

White Pizza:
Chili oil, for brushing and drizzling
2 cups packed chopped swiss chard (stems and all!)
4-ounces low-moisture mozzarella cheese, grated
6 to 8-ounces whole milk ricotta cheese
Half (8-ounce) ball buffalo mozzarella, sliced then torn into pieces
2 tablespoons grated Parmigiano-Reggiano
½ serrano, thinly sliced
1 teaspoon lime zest, to garnish

INSTRUCTIONS

For the Garlic Chili Oil:

Place the garlic, olive oil, and chili flakes into a small saucepan. Heat over medium-low heat for 3 to 4 minutes until fragrant and garlic is just turning golden brown. Remove to a bowl to cool completely. Store in an airtight container in the refrigerator for up to two weeks.

For the White Pizza:

If you proofed your pizza dough overnight in the fridge, let it sit out at room temperature for 45 minutes to 1 hour prior to baking. Place a pizza stone on the bottom rack of the oven and preheat to 450ºF. Generously dust a pizza peel with semolina flour and test slide the dough before adding toppings. Gently stretch the pizza dough to a 10 to 12-inch round using your hands and forearms. Place onto the pizza peel.

Brush the pizza dough with the chili oil, top with half the swiss chard then half the grated mozzarella, alternating again. Season the ricotta with salt and dollop over the pie. Then add the buffalo mozzarella, Parmigiano-Reggiano, and serrano. Carefully slide onto the pizza stone and bake for 14 to 18 minutes, rotating after 10 minutes, until the crust is golden brown and cheese is bubbling. Allow to cool for 5 minutes. Garnish with lime zest and another drizzle of chili oil if desired.