{"id":6576,"date":"2012-07-14T00:07:46","date_gmt":"2012-07-14T05:07:46","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=6576"},"modified":"2012-07-13T20:49:18","modified_gmt":"2012-07-14T01:49:18","slug":"not-your-usual-pizza-recipe","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2012\/07\/14\/not-your-usual-pizza-recipe\/","title":{"rendered":"Not Your Usual Pizza Recipe"},"content":{"rendered":"<p>The other day while mixing up the yeast, flour, salt and water to make a pizza crust for pizza on the grill, I hesitated for a moment wondering if I should add a splash of wine. If I added wine should it be a red wine or white wine? At the last second I decided not to change the recipe.<\/p>\n<p>I was quite surprised as I perused some recipes and one included a pizza crust with wine. In case, you are into making your own pizza crust, you will want to check out this recipe. This is not a typical pizza with tomatoes, pepperoni and mushroom toppings, so read through the recipe before making Pizza Bianca<\/p>\n<p align=\"center\"><strong>Pizza Bianca<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>\u00bc c Rioja (light red or white)<br \/>\n\u00bd oz yeast<br \/>\n1 Tablespoon honey<br \/>\n1 teaspoon sea salt, plus 1 teaspoon for garnish<br \/>\n1 Tablespoon olive oil, plus 2 Tablespoons for garnish<br \/>\n3\u00bd cups flour<br \/>\n1 teaspoon sugar<\/p>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>In a large bowl, place wine, \u00be cup warm water, yeast and honey; stir until dissolved. Let sit until mixture is frothy (this means the yeast is alive), about 10 minutes. Add 1 teaspoon of the salt and 1 tablespoon of the olive oil; mix well to combine.<\/li>\n<\/ol>\n<p><strong>By hand:<\/strong><\/p>\n<ol>\n<li>To yeast mixture, add 1 cup of the flour; mix with wooden spoon, the consistency will be loose. While stirring, add remaining flour \u00bc cup at a time. Bring dough together by hand. On a clean, floured counter top or wooden board, turn out dough. Knead until dough is smooth and firm, about 8\u201310 minutes.<\/li>\n<\/ol>\n<p><strong>With stand mixer:<\/strong><\/p>\n<ol>\n<li>Fit stand mixer with dough hook. In bowl of mixer on low speed, add yeast mixture and 1 cup flour. Continue adding flour \u00bc cup at a time until 3 cups have been added. Raise speed to medium-high; mix until dough is smooth and firm, about 6 minutes.<\/li>\n<li>Coat a large bowl with 1 tablespoon olive oil, add dough; cover bowl with plastic wrap. Place bowl in warmest part of the kitchen; allow dough to rise until double in size, about 45 minutes. Divide dough into 2 pieces.<\/li>\n<\/ol>\n<p><strong>For grill:<\/strong><\/p>\n<ol>\n<li>Start fire about \u00bd hour before cooking pizza. To determine if the fire is the right temperature, hold your hand AT LEAST 5 inches above the grill, if 3 or 4 seconds is the longest you can hold it there, the grill is hot enough.<\/li>\n<li>Oil a baking sheet; with hands, spread and flatten dough until desired size and shape; thickness of dough should be uniform.<\/li>\n<li>Place dough on grill; sprinkle with salt. Cook until puffy, about 1 minute; turn over; cook another 3 minutes, rotating dough constantly to keep from burning. Remove from grill; garnish with salt and sugar; serve immediately.<\/li>\n<\/ol>\n<p><strong>For oven:<\/strong><\/p>\n<ol>\n<li>Put pizza stone in over; heat oven to 425 degrees. Sprinkle counter top or cutting board with \u00bc cup flour; roll out \u00bd of dough into a 14-inch circle; keep remaining dough covered and set aside. Transfer rolled out dough to pizza stone; brush with olive oil; cook 10-12 minutes. Garnish with salt and sugar; serve immediately<\/li>\n<\/ol>\n<p>Serve immediately.<\/p>\n<p><strong>Yield:<\/strong> 2\u00a0 14-inch pizzas<\/p>\n<p><strong>Rioja Pairing:<\/strong><br \/>\nThis is a very neutral dish, so it can be served with just about any wine you like, even the wine you used for the base of the dough!<\/p>\n<p>Recipe provided by <span style=\"color: #0000ff;\">A<a href=\"http:\/\/www.athomewithrioja.com\/\"><span style=\"color: #0000ff;\">t Home with Rioja<\/span><\/a><\/span><\/p>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"Not Your Usual Pizza Recipe\" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=6576\"><\/script>","protected":false},"excerpt":{"rendered":"<p>This is not a typical pizza recipe with tomatoes, pepperoni and mushroom toppings&#8230;. <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[156],"tags":[1552,583,2296,98],"class_list":["post-6576","post","type-post","status-publish","format-standard","hentry","category-the-taste-of-wine","tag-pizza","tag-recipe","tag-rioja","tag-wine"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/6576","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=6576"}],"version-history":[{"count":5,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/6576\/revisions"}],"predecessor-version":[{"id":6581,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/6576\/revisions\/6581"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=6576"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=6576"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=6576"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}