3 1/2 cups all-purpose flour
1/2 teaspoon yeast
1 teaspoon salt
1 1/2 cups warm water
The night before preparing the pizza, combine all the ingredients for the dough in a large bowl and stir to combine. It will make a shaggy dough, similar to a scone dough. It will be hard to stir. Cover with plastic wrap and set on the counter overnight to rise. In the morning transfer the dough to the refrigerator until ready to use. May be made 2-3 days in advance and kept in the fridge
Asparagus Pizza Pie
1 Tablespoon olive oil, divided
1 1/2 cups part- skim ricotta
2 cloves garlic, minced
1 large russet potato
1/2 pound asparagus spears
2 cups arugula
1/4 red onion, thinly sliced
2 Tablespoons vinaigrette dressing
Remove the dough from the fridge and divide into 6 equal portions.
Preheat oven at highest temperature possible- 550 degrees or better. If using a stone or cast iron pan, preheat as well.
With your fingertips pat out the dough into rounds. If planning on transferring to a pizza stone, line working table with cornmeal to facilitate sliding onto the stone or cast iron pan. Brush the olive oil over the top of the dough. Combine the ricotta and garlic, divide evenly between the crusts and spread evenly. Thinly slice the potato, preferably on a mandolin, and arrange on top of ricotta layer.
Place the asparagus spears over the potato slices. Bake the pizzas in the bottom third of the oven until the crust is golden brown and the potatoes have browned on the edges. Approximately 15-20 minutes, depending on your oven. Checking every 8- 10 minutes.
Mix the arugula with the vinaigrette dressing and serve on top of the baked pizza
From: The New York TimesShare to Print