by mrslarkin
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my 138 recipes »
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mrslarkin's Notes:
Expand2 1/2 cups all-purpose flour (about 11.25 oz., or 319 grams; I use King Arthur All-Purpose Unbleached) Ask a question about this ingredient
1 1/2 teaspoon kosher salt Ask a question about this ingredient
3/4 teaspoons active dry yeast (not rapid rise), or 3 grams fresh yeast (about a dime-size ball) Ask a question about this ingredient
8 ounces or 227 grams lukewarm water Ask a question about this ingredient
Place flour in large bowl. Stir in salt.
Ask a question about this stepDissolve yeast into water. Pour into flour and stir with a fork until it comes together. Dough will be sticky.
Ask a question about this stepDrizzle some olive oil over the dough and along the sides of the bowl. I use an oiled bowl scraper to help knead the dough, scraping, folding and pressing as you would for any kind of kneading.
Ask a question about this stepAt this point, lift the dough up with your hands, (you may need a touch more oil on your fingertips to lessen the stickiness) and hold along one edge, letting the rest of the dough hang down and stretch out. Move along the entire edge of the dough, turning it in more or less a circular pattern. Don’t be tempted to add more flour. Total kneading and stretching: maybe 5 minutes.
Ask a question about this stepGather dough into a ball and place back in the oiled bowl. Cover bowl with plastic wrap, lay a dish towel over it and place in a warm spot. I always stick my bowl of pizza dough in the microwave, a warm and out of the way place. Sometimes, before putting it in, I heat a mug-full of water, to get the microwave nice and toasty.
Ask a question about this stepLet rise for 1 hour. Then punch dough down, and let rise for another hour.
Ask a question about this stepPizza dough, about 10 ounces Ask a question about this ingredient
1/2 cup whole milk ricotta cheese (you may need a little more or a little less, depending on the size of your pizza) Ask a question about this ingredient
a knob of frozen gingerroot Ask a question about this ingredient
1 fresh ripe peach, unpeeled, sliced into thin wedges Ask a question about this ingredient
a few sprigs of fresh mint, leaves stripped, sliced into thin ribbons Ask a question about this ingredient
honey Ask a question about this ingredient
kosher salt, or flakey sea salt, to finish Ask a question about this ingredient
Place a pizza stone on bottom-most rack in oven. Preheat oven to 550 degrees F, at least a half hour before you will bake the pizza.
Ask a question about this stepCut dough from above pizza dough recipe into two equal pieces, about 10 ounces each, weighing it with a kitchen scale if you have one. Place the second piece of dough in a freezer bag and freeze, or make a second pizza of your choosing.
Ask a question about this stepLine a sheet pan or a cookie sheet with parchment paper and lightly oil the parchment paper.
Ask a question about this stepPlace dough on parchment, press down and spread the dough evenly in all directions with your oiled fingers until you have a nice thin layer. It might not cover the entire pan; that’s okay. If dough is not cooperating, it helps to let the dough rest for a few minutes.
Ask a question about this stepSpread ricotta onto pizza dough with the back of a tablespoon or a small offset spatula, leaving about a ½ inch border.
Ask a question about this stepPlace peach wedges over the ricotta.
Ask a question about this stepWith a microplane grater, grate some of the frozen ginger all over the pizza. Use as much or as little as you like. No need to peel the ginger.
Ask a question about this stepPlace directly on pizza stone and bake for 10 to 15 minutes, or until crust is nicely browned and crisp, and bottom of pizza has some nicely browned spots as well. Use a long-handled metal spatula to lift up the pizza and take a peek underneath.
Ask a question about this stepRemove from oven. Scatter the mint over, a sprinkling of salt, and a drizzle of honey. Cut into pieces with kitchen shears and enjoy!
Ask a question about this stepNow that's my kind of pie! ..though I wouldn't turn down the 'others' either.
This sounds wonderful!! How did they cook the pizza at the farmer's market or did they prebake and serve it "room temp"?
Thanks lorigoldsby! One of the vendors is a traveling brick oven pizza. The pizzas were relatively small, and cooked very quickly. All made fresh to order!
This recipe is so "you" - love it!
Beautiful summer brunch idea.
Sounds amazing - love the ricotta peach combo! With honey - definitely not something I could whip up on a Tuesday but maybe for a Sunday brunch....
I've always liked left-over pizza for breakfast. How awesome to have fresh pizza made specifically for breakfast. Nicely done, mrsL!
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
This is dreamy!