About 45 minutes before baking, place an oven rack one-third the distance from bottom of oven.
Place a pizza stone or invert a heavy baking sheet on the rack.
Preheat oven to 500F.
Credit: Andy Lyons
In a 12-inch skillet over medium-high heat, warm 2 Tbsp.
oil from Caramelized Garlic recipe.
Cook and stir mushrooms in hot oil for 4 to 5 minutes, just until they begin to glisten.
Season to taste with salt and pepper.
Set aside to cool.
For pizzas, stretch each dough portion in a circle.
Rotate pizzas halfway through baking time.
Let stand for 5 minutes before slicing.
Just before serving, drizzle each pizza with 1 tsp.
Multipurpose Herb Oil and sprinkle with parsley.
Dough will be soft and the gluten will not yet be fully developed at this point.
If using an electric mixer, increase speed to medium; mix 2 minutes longer.
Mix long enough to form a smooth, supple dough, about 3 minutes.
If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix.
If dough is wet and sticky, sprinkle in more flour as you mix.
Dough should be tacky but not sticky.
Lightly coat an 8-quart bowl with cooking spray or oil.
Form dough in a smooth ball and place in bowl, turning once to coat surface with oil.
Cover bowl with plastic wrap, without letting wrap touch surface of dough.
Let dough stand at room temperature for 30 minutes.
Then refrigerate dough overnight or up to 3 days.
Two hours before assembling the pizzas, remove chilled dough from refrigerator.
Mist a baking sheet with nonstick cooking spray or lightly rub with olive oil.
Cut dough in four portions.
Form each portion in a smooth round ball.
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Place each ball of dough on prepared baking sheet.
Lightly mist with cooking spray, then lightly cover with plastic wrap.
Let dough stand to come to room temperature.
Dough will be soft and gluten will not yet be fully developed at this point.
If using an electric mixer, increase to medium; mix 2 minutes longer.
If working by hand, continue mixing with spoon; or turn dough out onto a counter and knead.
Mix long enough to form a smooth, supple dough, about 3 minutes.
If dough seems very stiff, incorporate more water, 1 teaspoon at a time, as you mix.
If dough is wet and sticky, sprinkle in more flour as you mix.
Dough should be tacky but not sticky.
Two hours before assembling the pizzas, remove chilled dough from refrigerator.
Mist a baking sheet with cooking spray or lightly rub with olive oil.
Cut dough in four portions.
Form each portion in a smooth round ball.
Taste a small amount before the salt and herbs settle to the bottom.
Adjust the seasoning to taste (primarily the salt).
Because most spices and herbs settle quickly, always whisk the oil mixture before drizzling or pouring.
Let the herb oil stand at least 30 minutes at room temperature for flavors to meld.
Store, tightly covered, in a cool dark place up to 2 weeks.
Caramelized Garlic
Place 1 cup of peeled garlic cloves (3 to 4 bulbs).
in a small saucepan with enough olive oil to cover the garlic (about 1 cup).
Simmer over medium heat about 20 minutes, until garlic is a rich dark golden brown on the outside.
They should develop what resembles a crust.
Continue to cook until garlic is dark, rich brown.
Stir occasionally to prevent garlic from sticking to the pan and burning.
Let garlic stand in oil for 15 minutes.
Use a slotted spoon to transfer garlic to a plate lined with paper towels.
Transfer remaining oil to a jar with tightly fitting lid.
Separately refrigerate garlic and oil, tightly covered, up to 2 weeks.
Seal, label, and freeze up to 3 months.
Thaw in refrigerator before using.
The high heat from the oven can cause some papers to ignite.
Carefully read labels and instructions with paper to avoid using papers in a hot oven that could cause fires.
Dough balls may be placed in freezer bags that have been lightly coated with nonstick cooking spray.
Seal, label and freeze for up to 3 months.
Thaw in refrigerator before using.
If you do not have a baking stone, place a baking sheet upside down in oven.
***Parchment Paper Tips:
Not all parchment paper is safe at 500F.
Be sure to check your package directions.
Any olive oil will work, even the oil from the caramelized garlic recipe.
Omit if using oil from the caramelized garlic recipe.
2,000 calories a day is used for general nutrition advice.
