Jordan Estate Tales - Volume 6, 2011 - 21

pizza dough

Chef Knoll’s

recipe

Ripe tomatoes complement the acidity in our crisp Chardonnay, while the earthiness
of mushrooms pairs wonderfully with our Cabernet Sauvignon.
1.5 cups warm water (about 105°F)
1 teaspoon honey
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons kosher salt
1/4

cup olive oil

3 cups Tipo 00 flour
1 cup unbleached all-purpose flour

Garnish with one or more of our favorite
toppings, 1 to 4 ounces of each:
Heirloom tomatoes
Crushed San Marzano tomatoes
Korean black garlic
Turkish Aleppo pepper chili flakes
Buffalo Mozzarella
Fontina (raw-milk cheese)
Parmigiano Reggiano organico
Humboldt Fog chèvre
California Chanterelle mushrooms *
Porcini mushrooms *
White truffle
Fra’Mani Salumi
Jamón ibérico
Jordan Estate Extra Virgin Olive Oil
Sea salt

Lightly oil the bottom and sides of a medium bowl.
Set aside.
Put the water and honey in a bowl. Stir to combine.
Sprinkle the yeast over the top and gently stir to combine.
Let sit until the yeast begins to foam up, 8 to 10 minutes.
Stir the olive oil and salt into the yeast mixture.
Pour into the bowl of an electric stand mixer. Oil the
dough hook and turn the machine on low with the
dough hook mixing the liquid. Add the two flours
and continue to mix until the dough sticks together.
Increase the speed to medium and knead the dough
with the hook for 8 minutes. Turn off the mixer.
Let sit for 6 minutes. Turn the mixer on low and
mix until the dough is smooth and stretches easily.
Transfer to the oiled bowl. Cover with plastic wrap
and set in a warm area until doubled in size. (For a
more complex crust, refrigerate overnight to let it proof
slowly.) Remove the dough from bowl, knead until
smooth and divide into four balls. Cover again and
allow to double in size. Preheat a gas grill to medium
or build a wood fire in a charcoal grill. When the grill
temperature is medium, lightly brush with olive oil.
For a wood-fire grill, push the coals out to the side.
Dust a pizza peel with flour or corn meal. Put a ball of
dough on a flat surface and using your hands, spread it
out into a thin disc, making sure the dough doesn’t stick
to the peel.
Place the peel over the grill and carefully slide the
pizza dough onto the grill. Close the lid and grill
until the bottom of the crust is firm, 3 to 4 minutes.
Use tongs to turn the crust over; reduce the heat
slightly. Top with one to two toppings, finishing
with a light drizzle of olive oil and a sprinkle of sea
salt. Close the lid and bake until the crust is crisp,
8 to 10 minutes. Yields four pizzas.
*To reconstitute dried or frozen mushrooms, steep in 185-degree water
or chicken stock for 15 minutes.

view the winner of our first recipe contest.

21

http://www.amazon.com/Antimo-Caputo-Italian-Superfine-Farina/dp/B0038ZS6PU/ref=sr_1_1?ie=UTF8&qid=1297256958&sr=8-1 http://blackgarlic.foodoro.com/store http://www.penzeys.com/cgi-bin/penzeys/p-penzeysaleppopepper.html http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html http://www.amazon.com/JR-Mushrooms-Specialties-Chanterelle-oz/dp/B0002NVL1M http://www.deandeluca.com/hors-d-oeuvres-appetizers/olives-accompaniments/dean-and-deluca-dried-porcini-mushrooms.aspx http://www.framani.com/our_salumi_dry_salami http://www.wallywine.com/p-36557-jamon-iberico-de-bellota-sliced-4oz-4-oz.aspx?affiliateid=10098 http://www.jordanwinery.com/culinary/olive_oil http://blog.jordanwinery.com/2010/04/evoo-recipe-contest-winner-announced/

Jordan Estate Tales - Volume 6, 2011

Table of Contents for the Digital Edition of Jordan Estate Tales - Volume 6, 2011