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Ingredients

 

A quality Caesar Dressing from the refrigerated section of your local supermarket (Marzetti Simply Dressed Caesar Dressing)

1 Bulb of Roasted Garlic.

Grilled or Roasted Chicken – Dark Meat Preferable (Left over Chicken works fine)

Grape Tomatoes

Chopped Green Onions (Optional)

Mozzarella

Provolone

Monterey Jack

Sharp Cheddar Cheese

Parmesan Cheese

Fresh Ground Tellicherry Pepper to taste

Kosher Salt to taste

 

Dough

 

2 teaspoons Active Dry Yeast

3 tablespoons Vital Wheat Gluten (Bob’s Red Mill Gluten Flour)

1 tablespoon Honey (Local)

1 cup Warm Water 120 degrees

1 tablespoon Kosher Salt

2 tablespoons Extra-Virgin Olive Oil

3 cups 00 Flour, plus more for dusting (Antimo Caputo Chef’s Flour Tipo 00)

 

Directions

 

Fill a 10-inch sauté pan in an even layer with peeled cloves of garlic, about 3-4 heads and cover with about a tablespoon of extra virgin olive oil.  Bring to a simmer over medium-low heat.  As soon as the oil starts to bubble (twinkle), turn the heat down a bit.  Gently cook the cloves of garlic until golden brown and soft, about 30 minutes. Let cool, cut into uniform large slices, and set aside.

In the bowl of a standing electric mixer fitted with dough hook combine the yeast, honey, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the 00 Chef’s and Gluten flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it’s crumbly, add more water; if it’s sticky, add more flour – 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F. I use Baking Steel which cuts the cooking time to about 6 minutes.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of Caesar Dressing. Top the pizza dough with Mozzarella, Provolone, Monterey Jack, Roasted Garlic, Chicken, Grape Tomatoes, Cheddar Cheese, and Parmesan.

Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Sprinkle with chopped Green Onions. Salt and Pepper to taste.

 

Repeat with the remaining dough.