from Chef Dale Hawkins of Fish Hawk Acres, Rock Cave, West Virginia
6½ cups all-purpose flour
1½ tablespoons yeast
1 tablespoon sea salt
1 tablespoon sugar
2¾ cups lukewarm water
¼ cup extra virgin olive oil
¼ cup fresh basil leaves, roughly chopped
1 bulb roasted garlic
½ pound shiitake mushrooms, sliced and sautéed in extra virgin olive oil
Extra virgin olive oil
2 ounces finely grated pecorino cheese
4 ounces fresh mozzarella cheese, grated
2 ounces chevre, crumbled
Freshly ground pepper
Measure all dry ingredients and mix together in a large bowl until well combined.
Add wet ingredients and blend with heavy spoon until combined. Do not worry about kneading. Split dough in half and place in 2-gallon ziplock bags in the fridge until ready to use.
Preheat oven to 550 degrees with a pizza stone in the bottom ⅓ of the oven.
Pull a 6-ounce piece of dough from the refrigerator and quickly form it into a ball. Roll the ball out into a ⅛-inch-thick round about 12 inches inPlace on a pizza peel with parchment paper.
Sprinkle the dough with basil, roasted garlic cloves, and shiitake mushrooms. Drizzle with olive oil and top with the three cheeses. Salt and pepper to taste.
Slide onto preheated pizza stone and bake for 8−10 minutes. Let the pizza cool slightly before cutting.
We love this pizza dough because it can be made in 5 minutes and put away in the fridge for about 3−4 weeks. We’ve found the older it is, the better the taste (within reason, of course) because it begins to take on a little sour flavor after hanging out in the back of the fridge—AND it’s easier to roll when the dough is cold.