WHITE PIZZA (BAREFOOT CONTESSA)

WHITE PIZZA (BAREFOOT CONTESSA) image

Number Of Ingredients 14

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1 1/4 cups warm water (100 to 110 degrees)
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 garlic cloves, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
3 cups grated Italian Fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella (7 ounces)
11 ounces creamy goat cheese such as
Montrachet, crumbled

Steps:

Mix water, yeast, honey, and 3 T olive oil in mixer w/ dough hook. Add 3 c flour, 2 t salt. Mix on med-low. While mixing, add up to 1 c flour to make a soft dough. Knead dough for 10 minutes until smooth, sprinkling w/ flour as necessary to keep from sticking. Knead by hand 12 times on floured board until smooth and elastic. Place in oiled bowl & turn it to cover oil. Cover and let rise for 30 min. Meanwhile, make the garlic oil. Place 1/2 cup olive oil, the garlic, thyme, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside. Preheat the oven to 500 degrees. Divide it into 6 equal pieces. Let rest covered on sheet pan lined with parchment paper 10 minutes. Press & stretch balls into an 8-in circles and place 2 circles on each parchment-lined sheet pan. Brush w/ garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with Fontina, mozzarella, and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.