How was everyone’s weekend? Pizza is the ultimate weekend food for me. I was thinking that the most useful and the best recipe I ever discovered is probably this pizza dough recipe of mine that I found online somewhere a long, long time ago. I use it across all my pizzas and 1) it never, ever gets soggy and 2) it tastes good and crispy even without a pizza oven. See Arugula Braised Pork Pizza, Potato Pizza or Nancy Silverton’s Funghi misti, fontina, taleggio, and thyme Pizza.
Artichoke Fontina Cheese Pizza
- 1 cup of warm water
- 1 tbsp of white sugar
- 2 1/4 tsp of active dry yeast
- 4 tbsp of olive oil
- 1 tsp of salt
- 2 1/2 cups of all purpose flour
- 1 1/4 cups of fontina cheese, freshly grated
- 8oz marinated artichokes (in oil and herbs)
- Salt and pepper to taste
- Stir water, yeast, and sugar together until dissolved. Add 3 tbsp of the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes. Preheat oven to 425F. Set one rack in upper third and one rack in middle.
- Chop artichokes to bite-sized pieces. Grate fontina cheese.
- Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. Roll dough out (if it sticks, sprinkle flour) and roll it out as thinly as possible without tearing. Drizzle the dough with remaining 1 tbsp of olive oil. Bake for about 8 minutes.
- Sprinkle surface with grated fontina cheese, then layer on artichokes. Sprinkle pizza with salt and pepper. Bake for 12 minutes. Turn on the broiler and move pizza to top rack to broil for 1 minute until cheese is golden and crust is slightly browned.