| Level: | Easy |
| Total: | 16 hr |
| Active: | 55 min |
| Yield: | 1 pizza |
| Level: | Easy |
| Total: | 16 hr |
| Active: | 55 min |
| Yield: | 1 pizza |
Ingredients
- Deselect All
- 20 rounded cups high-gluten flour
- 5 ounces slow-rise yeast
- 1-ounce salt
- 1 to 2 tablespoons olive oil
- 8 ounces fresh basil, leaves only
- 1/4 cup fresh cilantro, leaves only
- 4 cloves garlic
- Salt and freshly ground black pepper
- Olive oil, for blending
- About 2 cups shredded mozzarella pizza cheese
- About 2 cups shredded provolone pizza cheese
- 2 cups cooked tandoori chicken
- 1 cup real crabmeat
- One 4-inch piece hearts of palm, thinly sliced
- 1/4 cup finely chopped fresh cilantro leaves
Instructions
- For the dough: Mix the flour, yeast, salt and 2 cups of body temperature water until well combined, 3 to 4 minutes. Add the Olive Oil and roll it into the dough. Place the dough in a pot, cover loosely with plastic and refrigerate for 8 hours. Remove the dough from the pot and roll into 18-ounce balls, place on a tray and let rise 6 to 8 more hours.
- For the green sauce: Blend the basil, cilantro, garlic, salt and pepper in a blender, slowly adding enough Olive Oil so the consistency becomes slightly thinner than peanut butter.
- For the pizza: Preheat the oven to 550 degrees F. Roll and toss 1 ball of dough until it’s 18-to-20 inches around. Reserve the remaining dough for another use or for other pizzas. Place the round on a pizza pan and cover with the green sauce; keep any leftovers in the refrigerator for up to 3 days. Top with a blend of mozzarella and provolone pizza cheese. Add the tandoori chicken, real crabmeat and hearts of palm. Bake until the crust is golden brown, about 15 minutes. Remove from oven and top with the fresh cilantro.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 599 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 5 g |
| Sugar | 0 g |
| Protein | 24 g |
| Cholesterol | 40 mg |
| Sodium | 418 mg |
| Serving Size | 1 of 22 servings |
| Calories | 599 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 5 g |
| Sugar | 0 g |
| Protein | 24 g |
| Cholesterol | 40 mg |
| Sodium | 418 mg |
Reviews
Great on the toppings, as I always just use Wolfgang Puck’s adjusted for me simple dough recipe…the best one going for home use. 2 cups of high gluten bread flour, one package of yeast dissolved in one cup of water at 110 degrees, add 2 Tablespoons of honey and olive oil, a tea spoon of kosher salt into a large mixer with a dough hook for 2 mins. When is a formed well mixed ball then add another cup of flour and kneed the ball until it is no longer sticky on the outside. Put in a bowl that is coated in olive oil…coat the outside of the ball of dough…cover and let set until doubled (about 20 mins…knock down and let rise again. This makes two 14in pizza crusts.
I, too, thought the recipe must be off. There is NO way someone could make any type of bread with that ratio of flour and water. I still wanted to try it though. SO…I reduced all ingredients (aside from the water by 1/10th. (i.e. I used 2 cups flour. Then I just added water until I had a decent dough consistency. I ended up using 1 1/3 cups water. This was a VERY tight dough, which was not at all what I had expected. We made the pizzas today (I made two with the quantity of dough I had and the crust was great. Light and crackery, which is something I’ve not been successful in making with other recipes. So, I would definitely use the recipe again, but I’ll continue playing with quantities. Oh…and I really don’t know why it calls for so much yeast. ??
Second time around, I added 1/2 cup sourdough starter and this crust ROCKED!!
Even if these are the right proportions, all of this for only one pizza?
For 20 cups of flour you would need between 6.5 and 7 cups of water to produce a viable pizza dough. I would also question the amount of yeast called for here, I would only use 3 oz. of yeast for the amount of flour called for. To make a more manageable amount of pizza dough you might try 1 package of yeast (1/4 oz) dissolved in 1 cup of warm (110 to 115 degrees farenheit) to which 2 tsp. sugar have been dissolved in. Let mixture sit until foamy, about 10 to 15 minutes. Add to this mixture 3 cups of all purpose flour, 1 tablespoon of olive oil and 1 1/2 teaspoons of kosher salt. Mix in heavy duty mixer with dough hook until mixtures forms a ball and is satiny and smooth. Put ball of dough in an oiled bowl cover with plastic wrap and let rise in a warm place until doubled in bulk. Punch down and divide into three balls to make three pizzas. Makes about three 10 to 12 inch pizzas. This dough can also be refrigerated for up to 3 days and used as directed. Actually refrigerating overnight or for a couple of days actually gives the pizza crust a more complex flavor.
The combo was awesome although we left out the heart of palm. We purchased pizza dough from a local pizzaria to reduce the prep time. I would definitely make this one again!!!
20 rounded cups of flour and 2 cups of water?? Either I am missing something here, or there is NO way this will ever be enough liquid to make dough.