I’ve been fiddle futzing with pizza dough for a long time. Friday night pizza night in our house has been homemade for a decade at least. My youngest has been smooshing dough since she was five. She’d toss it so hard it’d rattle the overhead light fixtures in the kitchen.
My bride keeps telling me how great it is. She doesn’t know I never ever make it the same way twice. I haven’t found the perfect dough yet, so I keep monkeying with the recipe.
Until, perhaps, now. This last Friday night I made the closest batch yet to the perfect dough. It was light and airy, yet still packed an aldente bite when I bit down. It didn’t get too hard. It was thin, but with a nice airy crust on the edge that tasted like a seasoned bread stick.
I could stop tinkering and have my dough. But as I said, perhaps. I’m not sure yet. It’s really, really great, but perfect? Hmmnn…
Perhaps, as today is another Pizza Night. We’ll see.
Nevertheless I thought enough about this dough to enter it in a contest hosted by my latest WeBromance, NudoAdopt.com.
The fine folks at Nudo artistically experiment with infused olive oils. I read about how they grind the rosemary with olives at the press, rather than soak the rosemary with oil, and I though, “Wow, they’re EFFin Artists, man!”
Then my oldest told me they were having a contest, casting about for recipes that use their rosemary olive oil and an experimental olive oil they made combining coffee beans with the olives. If you’ve followed me at all in the Test Kitchen, you know damn well I’m in awe here. Coffee olive oil, not infused to so to speak, but actually conceived in a blend before the birth of the oil. And a contest to boot?
I was speechless really. Then my daughter challenged me to submit my recipe ideas. I went from speechless to obsessed. I winnowed down several ideas. My daughter and I texted back and forth, all the while I smashed my perfect dough in my hands, pulling the zen artistry out of it.
I had to make a coffee pizza I decided. I seriously wanted to win this thing, just to connect with the artistry of my latest WeBromance. We’ll see. I’m saying a few decades of the rosary just to help the cause. (Note: the pizza pictured above is not this one. I forgot to take a picture of this and I didn’t have the actual coffee olive oil, which I hope to get when my Web crush folks at Nudo pick me, pick me! and send me some. I’ll post a real photo then, scouts honor).
My daughter helped create this. Here is the recipe we came up with, including, my nearly perfect dough.
Coffee Chicken Pizza
For the dough
- 1 cup seminolla flour
- 1 cup OO flour
- 1/2 tsp salt
- 1 tsp sugar
- 3/4 cup warm water
- 2 1/4 tsps of active yeast.
- 3 Tablespoonns Nudo Coffee infused olive oil
For the white sauce:
- 3tbs butter
- 2 garlic cloves
- 1/2 tsp chili powder
- 1/8 tsp of nutmeg
- 2 cups heavy cream
- 1/2 cup grated parmesean
- 3/4 cup mozzerella cheese
- splash of fresh lemon
- Fresh chopped italian parsley
- pinch of salt
For the pizza
- 2 cloves roasted garlic
- 1 cup ricotta
- 1 cup or so of romano cheese
- 1/2 cup esspresso
- 1 grilled chicken breast, shredded
- 1 diced tomato
- 1 tbls of red chili flakes
- 2 tbls of coffee-infused olive oil by Nudo
Make the dough at least two hours ahead by:
- Mix flours, salt and sugar in a glass bowl.
- Mix warm water and yeast and let stand for 6-8 minutes until disolved
- Pour olive oil and water/yeast into flour. Swirl into a ball.
- kneed until smooth, adding a little flour as needed.
- Oil up the bowl, put the ball in it and cover to rise.
To make the sauce:
- Melt the butter and sautee the garlic, chili powder and nutmeg, 2 minutes
- Add the cream and bring to a simmer. whisk often, for 2 minutes
- Add the parm cheese and whisk often. Simmer 5 or so minutes more until thickens.
- Add the mozz and whisk until smooth.
- Add the splash of lemon, salt and fold in parsley. Keep warm. (you’ll have extra for alfreado in coming days)
To make the pizza
- Whip the coffee into the ricotta, using more ricotta or a bit of cream cheese if it gets too runny. Set in refrig until needed.
- Treat pizza stone with light dusting of cornmeal and warm up in oven, heated to 500 degrees.
- Hand toss pizza to make thin crust with thicker rounded edge. Spread out on a pizza board or the stone (careful not to burn yourself and work quickly if you do this option).
- coat with a thin layer of white sauce
- cover with a thin layer of thick- shredded romano cheese
- Drop dollops of coffee-flavored ricotta throughout
- Sprinkle shredded chicken, diced tomatoes, roasted garlic and chili flakes over the pizza.
- Drizzle coffee-infused olive oil over the top of everything.
- Slide onto pizza stone for 10-11 minutes.
- Let cool for five minutes before cutting and serving.
WINNER, Winner Chicken Dinner? Come on Nudo… don’t break my heart!
As it turns out… we won! Coffee and rosemary flavored olive oil on the way. I love it when a WeBromance works out like a rom-com starring Adam Sandler.