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Gorgonzola and Grape Pizza

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Gorgonzola and Grape Pizza

Gorgonzola and Grape Pizza

amanda

Equipment

  • Stand Mixer with Dough Hooks - For making and kneading dough easily.

  • Digital Pizza Rolling Pin (Silicone) - Ensures a perfectly rolled pizza crust without sticking.

  • Pizza Stone or Baking Steel - Provides an even cooking surface for a crispy base.

  • Pizza Peeler (Aluminum) - Essential for transferring the cooked pizza onto a serving plate without damaging its crust.

  • Silicone Pizza Cutter - Makes it easier to cut pizza into equal slices cleanly and efficiently.

  • Oven Thermometer (Professional Grade) - Ensures your oven is at the correct temperature for baking pizza, leading to consistent results.

  • Pizza Peel (with Handle) - A must-have for placing and sliding your pizza into the oven with ease.

  • Food Grinder - Useful for making your own pizza dough from scratch, or grinding fresh spices and nuts for toppings.

  • Precision Measuring Spoons - For accurate ingredient measurements, especially when adjusting recipes or adding specific quantities of spices and toppings.

  • Pizza Peel Stand - Offers an adjustable stand for your pizza peel, making it easier to slide the pizza in and out of the oven without bending over.

Ingredients

  • 1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)

  • 1 3/4 cups unbleached all-purpose flour

  • 3/4 cup warm water (105-115°F)

  • 1 teaspoon salt

  • 1/2 tablespoon olive oil

  • 1/3 cup Vin Santo

  • 1 tablespoon sugar

  • 1 1/2 cups red seedless grapes (9 oz), halved lengthwise

  • 5 oz Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)

  • 2 oz Gorgonzola dolce, crumbled

  • 1/2 teaspoon coarsely ground black pepper

  • a pizza stone; parchment paper

Instructions

1

Instruction 1

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a cup and let stand until mixture appears creamy on surface, about 5 minutes. (If mixture doesn't appear creamy, discard and start over with new yeast.)
2

Instruction 2

Whisk salt into 1 1/4 cups flour in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (1/4 to 1/2 cup) for dough to begin to pull away from side of bowl. (This pizza dough will be slightly wetter than others you may have made.)
3

Instruction 3

Knead dough on a floured work surface with floured hands, reflouring when dough becomes too sticky, but using as little flour as possible, until dough is smooth, soft, and elastic, about 8 minutes. Form dough into a ball and dust generously with flour. Put dough in a medium bowl and cover bowl with plastic wrap, then let dough rise in a warm, draft-free place until doubled in bulk, about 1 1/4 hours.
4

Instruction 4

At least 45 minutes before baking pizza, put pizza stone on oven rack in lower third of oven and preheat to 500°F.
5

Instruction 5

Do not punch down dough. Gently dredge dough in a bowl of flour to coat, then transfer to a parchment-lined pizza peel or baking sheet (without sides). Lightly flour parchment (around dough). Pat out dough evenly with your fingers and stretch into a 13-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
6

Instruction 6

Bring Vin Santo with sugar to a boil in a small heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 1 tablespoon, about 5 minutes. Add grapes to saucepan and stir gently to coat with syrup, then transfer to a bowl. Add cheeses and pepper to bowl, then stir to combine.
7

Instruction 7

Arrange topping on dough leaving a 1-inch border.
8

Instruction 8

Slide pizza on parchment onto pizza stone. Bake pizza until dough is crisp and browned and cheese is golden and bubbling in spots, 14 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes and remove parchment before slicing.
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