Authors: Cheese Board Collective Staff

The Cheese Board (51 page)

If using a baking stone,
place a baking sheet with a pizza on the lower oven rack and bake for 8 minutes. Rotate the pizza to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 8 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the baking stone. Rotate the second pizza to the upper rack and put the third pizza in the oven on the lower rack. Bake the pizza on the stone for 4 to 8 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.

If using baking sheets only,
place a baking sheet with a pizza on the lower oven rack and bake for 8 minutes. Rotate the pizza to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 8 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the lower oven rack. Rotate the second pizza to the upper rack. Bake the pizza on the lower rack for 4 to 8 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.

Immediately after removing each pizza from the oven, brush the garlic oil onto the rim. Garnish with the parsley.

My fantasy is that as the customers are preparing for Thanksgiving, they are eating a slice of wild mushroom pizza with a glass of Veuve Clicquot while they bake their pumpkins and pies, and prepare the stuffing the night before.

—PAM

Sauce Pie

This sauce pie is unusual for a couple of reasons. None of our other pizza recipes use tomato sauce, and we don’t actually make this pizza to sell. It is the simplest pizza to make, and also particularly popular with Cheese Board kids, who prefer a simple pizza without any vegetables. Make the sauce while the pizza dough is rising in the bowl.

MAKES THREE 10-INCH PIZZAS

Preparation time: 1¾ hours (not including making the pizza dough)

1 clove garlic, minced

2 tablespoons extra-virgin olive oil

Sauce

1 yellow onion, minced

1 clove garlic, minced

2 tablespoons olive oil

1 can (14 ounces) tomato purée or 1½ cups favorite pasta sauce

1 recipe
Sourdough Pizza Dough
or
Yeasted Pizza Dough

Fine yellow cornmeal or flour for sprinkling

3 cups (12 ounces) shredded Mozzarella cheese

½ cup loosely packed fresh flat-leaf parsley, coarsely chopped

Arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 450°F. If using a baking stone, place it on the floor of the oven and preheat the oven for 45 minutes.

In a small bowl, combine the garlic and the 2 tablespoons olive oil. Set aside.

To make the sauce, sauté the onion and garlic in the 2 tablespoons olive oil in heavy medium skillet over medium heat until translucent, about 7 minutes. Add the tomato purée and cook for 10 minutes. Set aside to cool.

To shape the pizzas, transfer the dough to a lightly floured surface and divide it into 3 pieces. Gently form each piece into a
loose round
and cover with a floured kitchen towel. Let rest for 20 minutes. Scatter cornmeal over 3 inverted baking sheets.
Shape each round into a 10-inch disk
.

Line up the 3 pizzas for assembly. With a rubber spatula, spread enough sauce over each pizza to just cover the dough. Scatter the Mozzarella over the pizzas, leaving a ½-inch rim.

If using a baking stone,
place a baking sheet with a pizza on the lower oven rack and bake for 10 minutes. Rotate the pizza to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 10 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the baking stone. Rotate the second pizza to the upper rack and put the third pizza in the oven on the lower rack. Bake the pizza on the stone for 4 to 8 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.

If using baking sheets only,
place a baking sheet with a pizza on the lower oven rack and bake for 10 minutes. Rotate the pizza to the upper rack, place the second pizza in the oven on the lower rack, and continue baking for 10 minutes. Then, finish baking the first pizza by sliding it off the pan directly onto the lower oven rack. Rotate the second pizza to the upper rack. Bake the pizza on the lower rack for 4 to 8 minutes to crisp the bottom until well browned. Finish baking the second and third pizzas in the same manner.

Immediately after removing each pizza from the oven, brush the garlic oil onto the rim. Garnish with the parsley.

We have lots of regulars. We often know their names, and they ask us about our vacations. I’ll be at the register and look down the line, and I’ll know that
he
gets one on paper only and
she
gets two for here. The next one gets a whole pizza, but he likes them on the crisp side, and the baker has already checked the line and is baking one a little longer.

—PAM

Calzone

Cheese wrapped in bread: the perfect Cheese Board food. This particular recipe is still waiting its place in line to make an appearance at the store. It is made very occasionally at the bakery for in-store consumption and more frequently at home by Cheese Boarders. Light, crusty, and deeply satisfying, a calzone is also good the next day for a bag lunch or a hiking snack. Cooking the vegetables while the pizza dough is rising will allow time for them to cool before handling.

MAKES 8 CALZONES

Preparation time: 1 hour (not including making the pizza dough)

3 cloves garlic, minced

5 tablespoons extra-virgin olive oil

½ yellow onion, finely chopped

⅓ pound mushrooms, sliced

¼ teaspoon kosher salt

Pinch of freshly ground black pepper

10 ounces baby spinach, washed

1 recipe
Sourdough Pizza Dough
or
Yeasted Pizza Dough

Fine yellow cornmeal or flour for sprinkling

2 cups (8 ounces) shredded Mozzarella cheese

4 ounces fresh goat cheese

¼ cup loosely packed basil leaves, coarsely chopped (optional)

Arrange the oven racks in the upper and lower thirds of the oven. Preheat the oven to 450°F. If using a baking stone, place it on the floor of the oven and preheat the oven for 45 minutes.

In a small bowl, combine one-third of the garlic with 3 tablespoons of the olive oil. Set aside.

In a heavy medium skillet, combine the onion and the remaining garlic with the remaining 2 tablespoons olive oil and cook over medium heat for 5 minutes, or until lightly browned. Add the mushrooms, salt, and pepper and cook for 5 to 10 minutes, or until the mushrooms are soft. Let cool.

Put the spinach in large saucepan, cover, and cook on low heat for 5 minutes, or just long enough to wilt the spinach. Drain any excess liquid. Let cool.

Transfer the dough to a lightly floured surface and divide it into 8 pieces. Gently form each piece into a
loose round
and cover with a floured kitchen towel. Let rest for 20 minutes. Sprinkle 2 baking sheets with cornmeal.
Pull and pat the dough into 8 disks
, each about 7 inches in diameter.

Evenly divide the onion mixture, spinach, Mozzarella, and goat cheese among the 8 rounds, filling only one side of each round and leaving a ½-inch rim. With a pastry brush, lightly paint the rim of each round with water. Fold the round in half, turn the bottom lip over the top lip, and pinch the edges together. Brush the top of the calzones with 2 tablespoons of the garlic oil. Place 4 calzones on each baking sheet.

Using a single-edge razor, slash each calzone once with a short diagonal slash. Bake the calzones for 10 minutes. Rotate the pans front to back and trade their rack positions. Bake 10 minutes longer, or until golden brown with a firm bottom.

Remove from the oven and brush with the remaining garlic oil. Garnish with the basil.

Source List

Here are a few sources for hard to find ingredients and equipment. (Restaurant supply shops are also good places to look.)

Giusto’s Speciality Foods

344 Littlefield Avenue, South San Francisco, CA 94080

Tel: 888-873-6566, 650-873-6566; Fax: 650-873-2826

www.giustos.com

Mills organic flours and sells a range of baking ingredients.

The King Arthur Flour Company

Norwich, VT 05055

Tel: 800-827-6836

www.kingarthurflour.com

Flours, baking supplies, information, and an array of useful and esoteric equipment.

Maytag Dairy Farms

P.O. Box 806, Newton, IA 50208

Tel: 800-247-2458, 641-792-1133; Fax: 641-792-1567

Glass cheese keepers and excellent raw-milk blue cheese.

TMB Baking

390 Swift Avenue, No. 13, South San Francisco, CA 94080

Tel: 650-589-5724; Fax: 650-589-5729

www.tmbbaking.com

Baskets and tools.

www.fromages.com

An online cheese catalogue that specializes in French cheeses. Check out the Gazette section for good cheese information.

www.cheese.com

A great website with an encyclopedia of cheeses by name, country of origin, and type of milk (check out the camel’s-milk cheese), and lots of other cheese facts, with good links to other websites.

Bibliography

CHEESE

Battistotti, Bruno, et al.
Cheese: A Guide to the World of Cheese and Cheesemaking.
New York: Facts on File Publications, 1983.

Courtine, Robert.
Dictionnaire des Fromages.
Paris: Librairie Larousse, 1972.

Eekhof-Stork, Nancy.
The Great International Cheese Board.
New York: Paddington Press, 1979.

Ensrud, Barbara.
The Pocket Guide to Cheese.
New York; Perigee Books, 1981.

Harbutt, Juliet, and Roz Denny (contributor).
A Cook’s Guide to Cheese.
New York: Hermes House, 2000.

Jenkins, Steve.
The Cheese Primer.
New York: Workman Publishing, 1996.

Lowe, Alfonso.
The Barrier and the Bridge: Historic Sicily.
New York: W. W. Norton, 1972.

Masui, Kazuko, and Tomoko Yamada.
French Cheeses.
New York: DK Publishing, 1996.

McCalman, Max, and David Gibbons.
The Cheese Plate
. New York: Clarkson Potter, 2002.

Ridgway, Judy.
The Cheese Companion.
Philadelphia: Running Press, 1999.

Slow Food editors.
Italian Cheeses.
Bra(Cuneo), Italy: Slow Food Arcigola Editore, 2000.

BREAD

Beard, James.
Beard on Bread.
New York: Alfred A. Knopf, 1984.

Cunningham, Marion.
The Fannie Farmer Cookbook.
New York: Alfred A. Knopf, 1984.

David, Elizabeth.
English Bread and Yeast Cookery.
Newton, Mass.: Biscuit Books, 1994.

Field, Carol.
The Italian Baker.
New York: Harper & Row, 1985.

Glazer, Maggie.
Artisan Baking across America.
New York: Artisan, 2000.

Greenstein, George.
Secrets of a Jewish Baker: Authentic Jewish Rye and Other Breads.
Freedom, Calif.: The Crossing Press, 1993.

Leader, Daniel, and Judith Blahnik.
Bread Alone.
New York: Morrow and Co., 1993.

Ortiz, Joe.
The Village Baker.
Berkeley, Calif.: Ten Speed Press, 1993.

Reinhart, Peter.
The Bread Baker’s Apprentice.
Berkeley, Calif.: Ten Speed Press, 2001.

——.
Crust and Crumb.
Berkeley, Calif.: Ten Speed Press, 1998.

Rombauer, Irma S., and Marion Rombauer Becker.
The Joy of Cooking.
New York: Bobbs-Merrill, 1975.

Steingarten, Jeffrey.
The Man Who Ate Everything.
New York: Alfred A. Knopf, 1998.

Wood, Ed.
World
Sourdoughs from Antiquity.
Berkeley, Calif.: Ten Speed Press, 1996.

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