Ingredients: |
Ingredients: 2 (8-ounce) pieces of purchased or homemade pizza dough
(Recipe follows.)
1/3 cup homemade or purchased marinara sauce
1/3 cup (lightly packed) shredded smoked mozzarella cheese
1 cup (lightly packed) shredded Fontina cheese
2 ounces mushrooms, thinly sliced
2 ounces pancetta, chopped
Pizza Dough:
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons active dry yeast
2 cups all-purpose flour, plus more for kneading
1 teaspoon salt
3 tablespoons olive oil, plus more for bowl
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Directions: |
Directions:To make dough: Mix warm water and yeast in small bowl to blend. Let stand until yeast dissolves, about 5 minutes.
Mix flour and salt in a food processor to blend. Blend in the oil. With machine running, add yeast mixture and blend just until dough forms.
Turn dough out onto lightly floured surface and knead until smooth, about 1 minute.
Transfer to a large oiled bowl and turn dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour.
Punch down the dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Roll out each piece of pizza dough into a 13 1/2 by 8 1/2-inch rectangle. Transfer to separate large baking sheets.
Spoon marinara sauce over pizzas, dividing equally and leaving a 1-inch border around each pizza.
Sprinkle mozzarella and Fontina cheeses over the pizzas, dividing equally. Sprinkle mushrooms and pancetta over the cheese.
Bake pizzas until crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. |
This recipe for Roman Pizza is from