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1. Creamy Garlic-Spinach Cheese Fondue

2. Arugula, Cherry Tomato, Basil, and Smoked Mozzarella Pizzettes

3. Pizza Dough

Book Description

Follow your nose to the Stinking Rose, where you'll find hearty, California-Italian fare for the garlic worshipper in us all. Recipes like Garlic-Encrusted Baby Back Ribs, Savory Garlic Noodles, and even (brace yourself) Garlic Ice Cream will please die-hard garlic enthusiasts as well as those who prefer just a graceful hint of the bulb.

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The Stinking Rose Restaurant Cookbook

Authors: Andrea Froncillo and Jennifer Jeffrey

Date: May 2006

ISBN: 1580086861

Publisher: Ten Speed Press

Hardcover

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In Italy, everyone has a special way of working the dough to create the perfect crust. We’ve developed a recipe that is simple and fun.

Makes dough for 4 pizzettes

• 1 cup warm water (105 to 115 degrees F)

• 1 package active dry yeast (2 1/4 teaspoons)

• 1 teaspoon sugar

• 1 teaspoon salt

• 2 1/4 to 2 1/2 cups unbleached all-purpose flour

• 1 tablespoon cornmeal

1. Pour the water into a small bowl, sprinkle the yeast and sugar over and whisk to blend. Let stand until foamy, about two minutes. (If the mixture doesn’t foam, discard and start over with new yeast.)

2. ln a large bowl, stir the salt and 1 1/2 cups of the flour together. Add the yeast mixture and stir to blend with a heavy spoon. Add the remaining flour in 1/4-cup increments until the dough clings together into a ball.

3. On a floured work surface, with floured hands, knead the dough for 7 to 8 minutes, until smooth, soft, and elastic, reflouring when the dough becomes too sticky.

4. Divide the dough into 4 pieces and form into balls. Place the balls on a lightly oiled baking sheet and cover with a cloth. Set in a warm place until doubled in size.

5. Punch down gently; the dough is ready to shape for pizzettes.

More From This Book:

1. Creamy Garlic-Spinach Cheese Fondue

2. Arugula, Cherry Tomato, Basil, and Smoked Mozzarella Pizzettes

3. Pizza Dough

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