This pizza is the bomb. It incorporates butter and rosemary in a laminated dough and an intense mushroom flavor after baking. It is produced in the style of the Yemeni Mulawah, which has close procedural ties to the Israeli Malawach described above. This pizza is as light as a croissant. The key to great baking here is patience—the lower temperature of 450F allows the butter to expand the crust into an airy cornicione first before the second phase of cheese and pizza toppings are layered on top.
For the dough:
DOUGH for Rosemary “Butter Cloud” Pizza with Cremini and Porcini Butter
Author: Pizza today
Type of recipe: Pizza
- 1 large 19-ounce proprietary dough ball
- 2 sticks or 16 tablespoons of unsalted butter
- 1 heaping tablespoon fresh rosemary, very finely chopped (4-5 sprigs)
- Heat butter in a non-reactive bowl in the microwave until it becomes a pudding-like consistency. Whisk in the diluted rosemary with a spoon.
- Take your proprietary dough ball and roll it out or roll it with a rolling pin until you have a thin, round dough about 2.5 to 3 feet in diameter.
- Brush on the rosemary butter with a brush and patting motion starting at the sides. Don’t worry about using too much butter. You may need to stretch the dough in some places. Be very careful in the center of the dough or in thin spots so as not to tear the dough.
- When you’re done, you’ll still have butter left over. Fold the left side of the circle to the center and pull the edges to form a rectangle (or close to it.)
- Grease the folded flap. Pull the right side over the left flap that you just greased.
- Grease the top of this flap.
- Now you will be staring at a half-rectangle lying vertically on the table. Pull the top down to the center and butter this flap.
- Pull up the bottom flap and lubricate as well. Now you want a (sort of) square.
- Take the half square in your hands and shape into a ball by bringing the dough up from the bottom as you would form a pizza dough ball.
- Place the ball on greased baking paper and cover with plastic wrap.
- Put in the fridge for 1 hour to rest and put the butter. After an hour, take the dough out of the fridge and leave it at room temperature to make the pizza dough.
3.5.3251
For porcini butter:
Porcini butter
Author: Pizza today
Type of recipe: Sauce
- Dried porcini
- Unsalted butter
- Sea salt
- Grind the dried porcinis in a spice grinder and pour onto a small screen over a plate.
- Shake the powder so that the finest powder escapes onto the plate and leaves larger chunks on the screen. Do this until you have 1.5 tablespoons of porcini powder.
- Use half a stick of unsalted, pudding-like butter and put it in a small bowl.
- Add the porcini powder and mix well. Add a pinch of sea salt to taste and leave at room temperature.
3.5.3251
For the pizza:
Rosemary “Butter Cloud” Pizza with Cremini and Porcini Butter
Author: Pizza today
Type of recipe: pizza
- The Rosemary Butter Laminated Dough Ball
- 2 cups grated Gruyere cheese
- 4 large cremini mushrooms, thinly sliced ​​(about 1 ¾ cups)
- Porcini butter still at room temperature
- Several sprigs of baby arugula
- Preheat a blanket oven at 450 F.
- Using a rolling pin, carefully roll out the pizza dough from the center first and then to the sides.
- Use your hands to form a small crust around the edge and shape into a 14-inch round.
- Without tearing the dough, place the pizza dough on a 14-inch, parchment-lined pizza pan.
- Place the pizza in the oven to bake before topping. In 6-8 minutes, the crust will begin to rise from the steam in the butter. Wait a few minutes to see the top just starting to turn golden. If the pizza has not risen with a round top, wait until it does, otherwise you will have a soggy inside.
- After 6-8 minutes, the pizza crust will look like a round loaf, with the center puffing up completely. Don’t be alarmed, this is a good sign that the center has been baked.
- Pull the pizza on the screen out of the oven and top the pie with Gruyere first, followed by the mushroom slices. Put the pizza back in the oven.
- In 10-12 minutes, the cheese will have melted and the mushrooms will be cooked. At this point you can take the pizza out and soak up some of the juices that have come from the mushrooms. You can use a clean towel or napkin to do this. Pull off the parchment and place the pizza directly on the pizza screen to crisp the bottom.
- After 5 minutes, check the bottom to see a golden brown. When it’s cooked, take it out of the oven.
- When the pizza is hot, brush the now golden crust with porcini butter and place small blobs of this butter around the pizza for a loud “wow”.
- Let this pizza sit for at least 5 minutes before cutting. It is recommended to cut this into slices with scissors so as not to damage the lamination.
- Top with arugula and enjoy.
3.5.3251