Issue link: http://maconmagazine.uberflip.com/i/315819
FEBRUARY/MARCH 2013 MACON MAGAZINE I 83 Southern Gardener, llc 478.335.4612 Landscape Architecture and Lawn Care Firm UGA Landscape Architecture Graduate www.southerngardener.org FLATBREAD-STYLE WHITE PIZZA Yield: 2 oblong pizzas, about 16 x 10 inches (will serve 4-6 people) For the dough: 1 1/4 cups warm water 1 packet active dry yeast 1 teaspoon sugar 2 tablespoons olive oil 2 teaspoons kosher salt 1/2 cup whole wheat flour 1/2 cup cornmeal 1 1/2 to 2 cups bread flour Additional flour and cornmeal for dusting For the white sauce: 2 tablespoons butter 1/4 cup finely chopped garlic 1 cup heavy cream 1/4 finely grated pecorino or Parmesan cheese A few grinds of pepper For the toppings: 8 ounces mozzarella cheese (standard block), grated Olive oil for brushing A couple sticks of rosemary, picked Pinch of dried red chili flakes Additional finely grated pecorino or Parmesan for dusting DIRECTIONS Combine warm water, sugar, and yeast in a mixing bowl, and let bloom (begin to foam). Make sure the water is lukewarm and not too hot or it will kill the yeast. Mix in all other ingredients, but go easy on the bread flour (you can always add, but you can never take away). Knead until the dough comes together, and add additional flour until it is only slightly sticky. Continue kneading until the dough is smooth and elastic. e best way to tell if it's done is to stretch a chunk out as thinly as possible; if you can see light through it without the dough tearing, you're finished. Divide the dough in half, and roll each into a ball. Wrap the two balls individually in plastic wrap, and let rise in the refrigerator for 1 to 4 days (it gets much better as it ages). Take the dough out of the refrigerator to warm up for about an hour before you want to bake. Position your pizza stone on the bottom oven rack. Pre-heat oven to maximum temperature. Melt the butter in a pan on medium heat, and sauté the garlic until it just barely starts to brown. Add the cream, and bring to a gentle boil. Cook the cream until it reduces down to a thick, saucy consistency (about 5 minutes). Take off the heat, stir in the cheese and the pepper.