Wednesday, September 16, 2009

FNCCC Week #3 - Alexandra Guarnaschelli

The featured chef this week was Alexandra Guarnaschelli who grew up in the kitchen with her mother. This inspired me to let my girls help with this week's recipe, pizza! I posted about their experience HERE. They made cheese pizza and I topped mine with portabella mushrooms. We really enjoyed the pizza crust and would certainly use it again.

Basic Pizza Dough
Recipe courtesy Alex Guarnaschelli
Serves: 4 (6-inch) pizzas

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 110 degrees F)
3 1/2 cups all-purpose flour, plus additional for rolling dough
2 teaspoons kosher salt
1/2 teaspoon ground white pepper (I used black pepper)
1 scant tablespoon honey
1 tablespoon extra-virgin olive oil, plus some additional for coating the bowl/greasing the trays
In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.

Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.

Tip for topping the pizza: Brushing the dough with olive oil can create a barrier that will help to prevent the topping from making the crust soggy.

For my pizza sauce I mix 2/3 tomato paste with 1/3 tomato sauce (whatever volume you need) with a generous amount of Italian seasonings.

Can't wait to see what you were cooking! Link up your post to Mr. Linky below. Next week's chef is Alton Brown who has about a zillion recipes. There's something for everyone so pickone and join in!


  1. I made my own pizza dough for my recipe and it didn't even occur to me to try to make hers for it *L* I'm a little slow sometimes!

  2. Your pizza looks FANTASTIC!! I just make my dough in my bread maker. I am lazy that way:-)

  3. Beautiful! I just love a good pizza dough.

  4. My week has been so screwed up that I didn't get a chance to make my recipe yet. I am really hoping to get it done for dinner tonight and post it before the evening is over.

  5. Pizza looks delicious! I tried her Garlic Knots and they were fantastic! Thanks for hosting this :D

  6. Yummm pizza, I have yet to try making my own pizza dough.

  7. That looks really good. I was lazier and made bacon:)

  8. My mom said...

    Tried Tomato and Watermelon Salad. Very good if you like the slight licorice flavor of French Tarragon. The tomatoes, strawberries and watermelon do go together. I would recommend seedless watermelon. It would be a good compliment to a chicken salad croissant sandwich.

  9. Hi Sarah and fellow FN Challenge participants!

    I'm a little bit behind you all but I am still in there kicking. :) I made Alexandra's "Express" Dobosch Torte, which has a lemon flavored cake and a delicious chocolate frosting. It was fantastic and I think you all should give it a try as soon as you can!