Sunday, November 30, 2008

Black Trumpet and Yellow foot Pizza

I love making pizza "from scratch" and when you have a great recipe for pizza dough, it makes all the difference in the world. I enjoy making rye bread so I don't mind the waiting and time involved with making breads and bread doughs. You certainly can't be in a hurry if you want to make pizza the right way.

This pizza is one of my all time favorites and whenever I have fresh yellow foot chanterelles (Cantharellus tubaeformis) and a good supply of black trumpets (Craterellus cornucopioides) I make it.

There is no sauce on this pizza, just caramelized sweet onions, sauteed yellow foot and black trumpets and of course a good amount of freshly grated parmesano Reggiano cheese before baking in a 500 degree oven for 10 minutes and you get one of the most delectable pizzas ever.

Pizza Dough
Pizza is only as good as the dough it's made on and that is why I rarely ever eat pizza that I didn't make myself. This is the best pizza dough recipe I've ever used and you could eat this with nothing on it and it would still be delicious.

1-1/4 cups warm water
1 scant tablespoon active dry yeast
pinch sugar
3 cups all purpose flour, or more as needed (I use unbleached)
1 teaspoon sea salt
1 tablespoon olive oil

1. Put the warm water in a mixing bowl and stir in the yeast, sugar and one cup of the flour. Set aside until foamy, 20-30 minutes. Lightly oil a clean bowl for the dough.

2. Stir in the salt and oil, then start stirring in the flour until the dough is fairly stiff. When too stiff to stir, turn it out onto a lightly floured counter and knead until the dough is smooth and shiny, about 10 minutes. Add more flour as needed. Put the dough in the oiled bowl, turn once to coat, cover with plastic wrap and set aside to rise until doubled in bulk, about an hour.

3. For pizzas, divide into 2 or 4 pieces

NOTE: I use my Kitchen Aid mixer to make the dough. I use the mixing bowl in the first step and then using the paddle blade I mix in the flour later switching to the kneading hook and let the mixer knead the dough for me for 10 minutes. I also use a pizza stone to bake on in the oven and preheat to 500 degrees. The pizza only takes 10 minutes at 500 for the bottom of the crust to be a nice toasted brown and some color on the edges as well as the cheese melted in the center.


drfugawe said...

Your pizza looks fabulous! Great crust. Sounds like you're a bread baker - do you do sourdough?
Here's a pizza article I did for eHow recently:

Thanks for linking to my blog - I'm envious of your 'shroom knowledge and ability - impressive!

ladyflyfsh said...

drfugawe, I like to make rye bread just like you would buy at a Jewish deli. I will do a post soon on making rye bread as it is a several day task. In many ways it is like a sourdough as it too is multi faceted. Great to see you here.

Boatman said...

Mary - This is a great site. Thanks for sharing your passion and knowledge (and great pics) fo food and foraging.

Hope you are well. Where are you living these days? Still have your home at Silver Star?


- Dave G.
(in sunny Helena)

Boatman said...

Hey Mary - Very nice site with great photos and rich treatment of delicious foods. Hope you are well. Where are you living these days??

- Dave G. in Helena

ladyflyfsh said...

Dave G, I'm currently in Southern Oregon. Send me your email address, please. Mary