Cooking with Katie


Italian Cheese Pizza

This “pizza” is more of a cheese bread, but don’t be disappointed, it still has all the flavor and fun of pizza! My grammy sent my mom this recipe to try with her new Kitchen Aid stand mixer (a very exciting Christmas present!) and we instantly fell in love with it!  She was pretty busy with a few different errands today, and we’d been talking about how much we were craving it lately, so I whipped up the recipe and, wah la! Delicious, cheesy, crunchy pizza/bread!

Italian Cheese Pizza

  • 3 c flour
  • 1 2/3 c water (room temperature)
  • 1 1/4 tsp. salt
  • 1 1/2 tsp. yeast
  • 1 1/4 tsp. sugar
  • 4 tbsp. olive oil
  • mozzerella cheese
  • fontina cheese

Mix the four, water, and salt together with the dough hook attachment until there are n0 dry patches of flour left. Sorry I don’t have a picture of this! Make sure you stop occasionally to scrape the sides of the bowl, AND to dig to the bottom of the bowl to get ALL the flour!!!!!!!! Let it rest for 20 minutes. This is a very wet, pourable dough, so don’t add any extra flour, no matter how much you might want to!

After it has rested, you’re going to sprinkle the yeast and sugar on top. Don’t be intimidated by the yeast! If you follow these next few instructions, and allow yourself plenty of time to make this, it will turn out beautifully! Knead the dough on low speed until it’s fully combined. Then turn the mixer on high speed and knead until it’s glossy and smooth and doesn’t stick to edges of the bowl when it’s being kneaded (like above). That should take about 6-10 minutes.

Coat a large bowl with a few tablespoons of olive oil and pour the dough into the bowl. Add a few extra drizzles of oil on top just to be sure it’s well moistened. Then cover it very tightly with plastic wrap, andd let it rise for 2-2 1/2 hours. I told you you’d need alot of time for this!

You’ll know it’s ready when it has tripled in size and has formed a few bubbles. Put even more oil onto a baking sheet and pour the dough and any excess oil onto the preprared cookie sheet. Now preheat your oven to 450 degrees and put a pizza stone in the oven to preheat. It’s okay if you don’t have a pizza stone, but if you do, use it here!

Spread the dough out with your fingertips that you’ve oiled, if the dough resists stretching, let it rest on the pan for 5-10 minutes. Then spread it out (it won’t fit into the pan perfectly) and let it rest for another 10 minutes until bubbles form. After that, poke it with a fork 30-40 times and put it in the oven, on top of the stone, for 15 minutes. The pizza stone will help the bottom to cook through all the way.

Mozzerella and fontina cheese are all you need to top this bread (let’s call it that from now on!) with!

Take it out of the oven and add the cheeses or whatever toppings you’d like and put it back in the oven to bake for another10-15 minutes. Use a metal spatula to remove it from the pan when it’s done and enjoy!