This pizza catapulted me to the road for an Immunity pin on MasterChef Australia in 2012. The lick of crushed garlic oil on the base really helps cut through the richness of the cheese.
Basic pizza dough:
180ml (3/4 cup) lukewarm water
1x7g sachet instant dried yeast
300g (2 cups) 00 flour
1 teaspoon caster sugar
½ teaspoon salt flakes, crushed
40ml olive oil
40ml extra virgin olive oil
2 garlic cloves, crushed
100g Provolone cheese, grated
40g Parmigiano Reggiano, shredded
150g Buffalo mozzarella, torn into pieces
1. Place a pizza stone into an oven and heat to 220°C.
2. For pizza dough; Combine the water and yeast in a jug, stir to dissolve the yeast. Cover and set aside 5 minutes until bubbles start to appear on the surface.
3. Combine the flour, sugar and salt in bowl of electric mixer. Pour in the yeast mixture and oil.
4. Mix with dough hook on low to combine, then increase the speed and beat for about 5 minutes until dough is elastic.
5. Place into a lightly greased bowl, cover and stand in a warm place for 15-20 minutes or until it has almost doubled in size.
6. Punch the dough down, divide in half.
7. On a floured wooden paddle or piece of baking paper roll 1 piece dough out to 25cm round.
8. For the topping, combine the olive oil and garlic and brush over the pizza dough.
9. Scatter over half the provolone and half parmigiano. Top with half mozzarella and crumble over half gorgonzola.
10. Transfer pizza to pizza stone and bake 12 minutes or until base if golden and crisp.
11. Repeat with remaining pizza dough and topping. Serve.
© 2017 Alice Zaslavsky