The other day I was dying. Dying for some amazing pizza. Last time I was home I went to a little restaurant called, Pizza Limone. I loved it. Such great pizza, and totally a fresh concept for pizza. I mean lemon on pizza, that's new, and amazing (for those of us that love lemons)!
My hubby got a fabulous pizza oven from Costco, and on sale ($99). It's the best. Anyway, I pulled together all my recipes to make the best faux Pizza Limone I could. For honest, I LOVED IT. Here'
Olive Oil Dough from Artisan Pizza and Flatbread in Five Minutes a Day:
3 1/4 cups lukewarm water
1/4 cup olive oil
1 tablespoon Yeast
1 to 1 1/2 tablespoons Kosher salt
2 tablespoons sugar
7 1/2 cups (scoop and sweep) unbleached all-purpose flour
To make the dough: Use our dump and stir method of mixing the dough in a 5-quart Container with Lid, using a Danish Dough Whisk or wooden spoon. Then cover the container, not airtight and let it rest for about 2 hours on the counter. The dough can then be used right away, but it is much easier to handle once it has been thoroughly chilled. The dough can be stored in the refrigerator for 2 weeks!
To make the pizza:
Preheat your oven to the highest setting, which will be 500 to 550°F, with a pizza stone in the bottom 1/3 of the oven. Depending on the thickness of your stone this can take between 20 and 40 minutes.
Pull out an 8-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you gather your toppings.
Roll the ball out into a 1/8-inch-thick round. If the ball is resisting just let it sit for about 5 minutes and it will relax and allow you to work with it.
Sprinkle a Pizza Peel with flour. Spread the tomato over the dough.
Place the chunks of cheese over the sauce and drizzle with the olive oil.
Check for doneness in about 8 to 10 minutes, turn the pizza around if it seems to be browning on one side more than the other. It may take up to 5 more minutes.
Let the pizza cool slightly, so the cheese can set a little before cutting with a Pizza Cutter. This is best done on a cooling rack if you want to keep a crisp bottom crust.s what I found. Try it out and tell me what you think.
7 oz dough-proof properly to allow air into dough and stretch to 10' round on floured pizza peel
½ oz olive oil drizzled evenly on top of dough
3 oz whole milk mozzarella
¼ oz pecorino
½ oz mozzarella
--spread cheeses evenly over olive oil
1 oz red onions, thinly sliced
¼ garlic clove, thinly sliced
5-7 lemons, thinly sliced
¼ oz parmigiano reggiano grated
light drizzle of olive oil
slide pizza on preheated pizza stone and bake for 5-10 minutes or until crust is dark brown
For more about Pizzeria Limone
One of the pizza's featured prosciutto and black berries and a red sauce, with all the yummy cheeses. My husband preferred that one, to the lemon, but I definitely LOVED the lemon most. It's just your preference. For some fun ideas, check out pizza limone menu, and try what fits your fancy.
We also tried some dessert pizza's. Oh my word. I found a great little pizza.
Clementine, Strawberry, Chocolate Dessert Pizza
Spread melted butter over regular pizza crust recipe. Sprinkle brown sugar over butter (as desired). Layer clementine slices and strawberries. Bake in pizza oven until done (5-9 minutes depending on oven). Drizzle chocolate on pizza. Enjoy!!!