Great Pizza = Great Dough ~ Recipe: Caramelized onion, walnut & parmesan cheese pizza

Pizza experts will tell you what constitutes a great pie. Some will say it’s the sauce, others will say it’s all in the toppings. Me? I say it starts with the right flour to make a spectacular crust. The crust is the little black dress of the pizza; it has to be a classic background on which to build. While what you add on top is certainly important, without a great crust, well…the little black dress has nowhere to go.

After testing several flours and being disappointed, my memories of all the great pizzas I have had on many trips to Italy haunted me. My quest was to find a flour with unquestionable lightness made from the highest quality wheat that could be found. A flour that would produce a chewy, hearty crust that would blister beautifully. My search came to a close when I discovered a flour second to none.

Caputo Rosso Rinforzata from the Molino Caputo company of Naples is now my flour of choice for pizza. Since 1924 this family owned company has selected the highest quality wheat using the most innovative methods to produce the best flours for pizza, pasta and cereals.

Since Naples is my favorite pizza destination, I figured I hit jackpot. And indeed, the proof is in the recipe below. I think you’ll have a hard time ever going back to all purpose flour.

www.molinocaputo.it

The website will direct you to finding where you can purchase the flour.

The flour can also be found for those who live in the DC area, at La Cuisine cookware shop on Cameron Street, Alexandria, VA

CARAMELIZED ONION, WALNUT AND PARMESAN CHEESE PIZZA

PIZZA DOUGH

1 1/3 cup warm water (105-115 degrees)

1 package active dry yeast

3 cups CAPUTO ROSSO RINFORZATA flour plus more for kneading

1 tsp salt

1 tsp olive oil

1. In a measuring cup, mix together the water and yeast and let stand until the yeast is foamy. Using a measuring cup will help keep the temperature of the water from falling. Once the yeast foams, transfer the mixture to a large bowl.

2. In another bowl, mix together the 3 cups of flour and salt. Add this mixture gradually tot he yeast mixture, stirring with a wooden spoon, until a soft dough forms. Turn the dough out onto a lightly floured surface.

3. With lightly floured hands , knead the dough until it is smooth and elastic about 10 minutes.

4. Lightly oil a large bowl (preferably not plastic). Add the dough and turn it several times to oil the top. Cover with plastic wrap and then a tea towel. Let rise in a draft free place for about 1 ½ hours until double in bulk. Punch the dough down.

Makes enough dough for 2 pizzas

TOPPING:

1-2 Tbsp olive oil

1 pound yellow onions, sliced

1 tsp salt

½ tsp sugar

2/3 cup walnut halves

1/3 cup freshly grated Parmesan Reggiano cheese

2 Tbsp walnut oil

1. Divide the dough into two balls. Set one aside, wrap up in plastic wrap and store for another use. Place the remaining ball on a baking sheet, cover with plastic wrap and let rise again for about 1 hour.

2. Meanwhile, prepare the topping. Heat the oil in a large skillet over medium high heat. Add the onions and saute the onions for about 10 minutes. Lower the heat to medium low. Add the salt and sugar and continue to cook, stirring occasionally for about 30 minutes until golden brown.

3. Preheat the oven to 500 degrees. Dust a pizza peel or baking sheet with flour. Flatten the ball of dough on a lightly floured surface. Stretch the dough into a 10 inch circle. Transfer the dough to the peel or baking sheet, reshaping if necessary.

4. Spread the onion mixture onto the pizza. Scatter the walnuts on top. Sprinkle with cheese and drizzle with the walnut oil.

5. Slide the pizza onto a baking stone or place the baking sheet on the lowest rack. Bake the pizza for about 7 minutes until the crust blisters and is golden brown. Transfer the pizza to a cutting board and cut into pieces.

And now a few notes from Olga: After preparing this recipe, I thought it might be interesting to switch up the cheese and the type of nuts you use. For example, try a combination of blue cheese and pecans. Also, if you are not a fan of onions, try using milder flavored leeks instead: just make sure to wash them thoroughly first to get rid off all the sand and dirt. Happy cooking!