I went to San Francisco in November for a food blogger conference and met the authors of Artisan Pizza and Flatbread in Five Minutes a Day. They gave me a signed copy of their book (#bonus). The next day I flew back to Portland to resume my life as a graduate student. It just so happened that I was working on a project measuring waste products of certain foods. One of them was flour.
And we measured a 25 lbs sack of it.
I was donated the contents of this sack. Coincidentally the base dough recipe calls for 7 1/2 cups of flour. I gladly whipped up a batch in hopes of lightening the three-layered flour garbage body bag. My first pizza dough session involved busting out some pizza action during my roommate's 31st birthday party. I was a beginner and there was some burnt crust involved. Luckily there were eager contenders. The next batch got better. The bag got lighter. I could make fresh pizza in an instant if I wanted to with whatever topping I had on tap. Bottom line is that this dough is the bomb.
I made this version on New Year's eve. It's a nice combination of bitter from the radish and salty feta all balanced by sweet honey. It worked out as a perfect appetizer pizza paired with cava.
Watermelon Radish, Feta and Honey Pizza
The Master Recipe
- 3 1/2 cups lukewarm water
- 1 tablespoon granulated yeast
- 1-1 1/2 tablespoons kosher salt
- 7 1/2 cups unbleached all-purpose flour
- 1/2 watermelon radish, thinly sliced
- 1/2 cup feta, crumbled
- olive oil
To make dough
- Add yeast, salt, and water together in a large (5 quart size) bowl. It's not necessary that everything dissolves completely.
- Mix the flour in. You might need to use wet hands to get the last bit of flour to incorporate. No kneading is needed.
- Cover with a non-airtight lid and allow the dough to rise at room temperature until it begins to flatten on the top, approximately 2 hours. Do not punch down the dough.
- After rising, refrigerate dough and use over the next 14 days; the dough will develop sourdough characteristics over that time.
On pizza day
- Heat oven to maximum temperature (mine goes to 550 F).
- Sprinkle olive oil on a cooking sheet (unless you use a pizza stone, then do your pizza stone thing).
- Grab a grapefruit sized ball, roll out dough on a floured surface.
- Roll out dough into a flat circle, drizzle with olive oil. Then sprinkle a little crumbled feta on top of dough, followed by radish slices, then the remaining feta.
- Bake for about 10 minutes.
- Let cool for a few minutes and then drizzle honey on top before slicing.