Perfect Parisian Pizza
The Saint Andre cheese is what really makes this pizza. Along with Gruyere, Burrata, Parmesan and mushrooms, it is perfect, , one of the best pizzas I've ever tasted, if I must say so myself. I named it Parisian because of the Saint Andre, champignons de Paris, and because I wanted a pizza to pair with my Parisian Mule cocktail.
Servings: 2 10 in. pizzas
Ingredients
For the dough
- 2 cups flour * plus extra for dusting and kneading
- ¾ cup warm water
- 1 packet active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 3 tbsp olive oil
For the pizza
- olive oil * to drizzle
- 6 ounces Gruyere, shredded
- 6 ounces mushrooms, thinly sliced * about 6 mushrooms
- 1 ball Burrata cut/torn into pieces making sure not to lose the creamy center
- 4 ounces Parmesan
- 4 ounces St. Andre cheese * aprox. I just tore some slices into little chunks and sprinkled on
- truffle oil optional
- parsley
Instructions
Make the dough
- Make the dough the night before. Pour the warm water and yeast into a bowl, let sit 5 minutes. Put flour, sugar and salt in bowl of stand mixer and combine. Add yeast mixture and olive oil to flour mixture. Mix/knead using dough hook for 8 minutes. If mixture looks too sticky, add more flour as needed. Place dough on lightly floured surface, knead a few times by hand and form into a ball. Place in large oiled bowl and cover, put in fridge overnight.
Make the pizza
- When ready to make pizza, make sure and take dough out of fridge and bring to room temp first. Cut into two balls, form into as thin of a crust as you can manage. Let rest for a few. This method (from this video/article) works perfectly.Place pizza stones in oven and preheat oven to 475 F (if you don’t have pizza stones, use upside down sheet pans but don’t preheat them).If baking on an upside down sheet pan, put dough on lightly floured pans first. Drizzle each pizza lightly with olive oil. Add Gruyere to each then add mushrooms. Top each with pieces of burrata then sprinkle with Parmesan. Use a pizza peel to place on pizza stones in oven. Alternately, use an upside down lightly floured sheet pan to slide pizzas on to pizza stone.Finally, bake about 10 minutes, or until desired doneness. Remove from oven, place on cutting board. Top each with pieces of Saint Andre, and a drizzle of truffle oil and some chopped parsley. Slice, savor and plan to make again next Friday!