Pizza di Buongustaio – Gourmet Pizza

Pizza di buongustaio means gourmet pizza, a departure from traditional pizza. Here we have three healthy versions so go ahead and have more than one slice. The dough is spread using an old technique called the colomba (dove) because the dough is not rolled but stretched and dimpled with the fingers to create air pockets. The two ends are folded in like wings, hence the name.

Thin Crusted Pizza Dough

(makes two 9 inch pizzas)

3/4 cup warm water

1/2 teaspoon active dry yeast

1 teaspoon sugar

1 tablespoon olive oil

2 cups bread flour

1 teaspoon wheat gluten

1 teaspoon sea salt


Whole Wheat Pizza Dough

(makes two 9 inch pizzas)

2/3 cup warm water

1 teaspoon active dry yeast

1 teaspoon sugar

1 tablespoon olive oil

1 cup whole wheat flour

1 cup bread flour

1 teaspoon wheat gluten

1 teaspoon salt


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  1. Directions apply equally to both doughs Stir the yeast and sugar into the water (110F) in a food processor or bowl. Let stand 5 minutes. Add the olive oil.
  2. Combine the flour, salt and gluten in a bowl. Add the mixture to the yeast and pulse or mix by hand to create a soft, but not sticky dough.
  3. Place dough in an oiled bowl. Cover and let rise until doubled in volume, about 1 hour. Punch down,.cover and allow to rise once more for 30 minutes.
  4. Position an oven baking stone on the bottom rack of the oven and preheat to 450F at least 30 minutes prior to baking.
  5. Divide the dough in half and spread each into a rough rectangle by pressing down on the dough with your fingers. If the dough resisits, let it rest for a few minutes to relax the gluten. Fold the top the top third of the dough to the center and dimple lightly. Fold the bottom third over the top and dimple the dough again. Turn the dough 45 degrees and repeat. Stretch the dough out with your fingers to a 9 inch round and place on a parchment lined peel. Cover with the topping and allow to rise for 20 minutes.
  6. Bake until the crust is nicely browned on the bottom and around the edges. Remove the pizza with a peel to a cooling rack; use scissors to cut into wedges.
  7. Salad Pizza Use whole wheat pizza dough Top each pizza with 2 large plum tomatoes. thinly sliced. Top tomatoes with 1 1/2 cups mozzarella cheese. Add 1/4 cup thinly sliced artichoke hearts on top of each pizza and 2 tablespoons chopped black olives to each. Separately toss 2 cups of mesculin greens in a salad bowl with 3 tablespoons extra virgin olive oil and 1 1/2 tablespoons of white vinegar. Salt to taste. Divide and pile greens on pizza just before serving.
  8. Mixed Mushroom, Prosciutto and Parmigiano Reggiano Pizza Divide and stretch the whole wheat pizza out into two-9inch diameters. Transfer each to parchement paper. Set aside. Saute 2 pounds sliced mixed mushrooms (shittake, button, oyster) in 1/4 cup olive oil untill they soften. Cool slightly. Divide and spread the mushrooms on the pizzas. Divide and sprinkle 1 cup diced prosciutto di Parma over the mushrooms. Divide and sprinkle 1 cup grated Parmigiano Reggiano over the prosciutto di Parma. Bake on the stone for 15 minutes or until the crust is nicely browned on the bottom and around the edges. Cut into wedges with a scissors.
  9. Note” This pizza is made in a rectangular 12x 16 inch baking sheet. Toss 2 cups of 1/2 inch long cauliflower florets with 2 cups 1/2-inch long broccoli florets in 1/4 cup extra virgin olive oil, 1 1/2 teaspoons salt and 1/2 teaspoon ground pepper. Transfer the florets to a baking sheet and bake them at 400F until tender, about 10 minutes. Stretch and dimple the dough out into a 12 x 16 inch rectangle. Place the dough on a greased and cornmeal dusted baking sheet. Top with the cauliflower and broccoli. Sprinkle with 1 1/2 cups cut up fontina cheese. Bake about 15 minutes. Sprinkle 1/2 cup lightly toasted bread crumbs over the cheese and bake an additional 2 to 4 minutes or untll the crust is nicely browned on the bottom and around the edges. Cut with a scissors.

This recipe was featured on Season 19 - Episode 1913.

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