Bosch Kitchen Gourmet Pizza

Pizza Crust for a 14-16" pizza

1-1/2 cup hot tap water
2 tsp. real salt
2 Tb. sugar
2-1/2 tsp. yeast
3 to 4 cups whole wheat flour (or unbleached flour)
1 tsp. dough enhancer

Pizza Crust for Three 14-16" pizzas

3-1/2 cup hot tap water
1 Tb. real salt
1/4 cup sugar
2 Tb. instant yeast

7 to 9 cups whole wheat or unbleached flour

2 tsp. dough enhancer

(may alter recipe using high gluten white flour with 1 to 2 cups whole wheat flour. When using high gluten flour without whole wheat flour, the dough is super elastic and difficult to roll out).

Preheat Old World pizza stone to 500 degrees. Combine all ingredients in Bosch mixing bowl and knead for 8-10 minutes. Place corn meal or whole wheat flour on the pizza peel (the wooden paddle) and roll out pizza dough using blahblah tool. Remember to pick the pizza peel up and slide the dough back and forth to be sure pizza doesn't stick to the peel.

Pizza Peel 

Pizza Peel

Old Stone Oven Pizza Stone (round or square)

Dough Docker 

Dough roller  

Roma Tomato and Basil Pizza

Olive Oil
2-3 cloves of garlic, crushed
Grated mozzarella
3 to 4 Roma tomatoes
Sliced fresh basil leaves
Parmesan cheese, if desired

Preheat pizza stone in 500 degree oven. Combine oil and garlic, brush crust with oil mixture and sprinkle with mozzarella cheese. Top with tomato sliced and season with salt and pepper. Bake for 7 minutes on an Old World pizza stone or until cheese is bubbly and crust is browned. Allow to coll for a couple of minutes. Garnish with basil leaves and Parmesan cheese if desired.

Dough Docker 

Barbecue Chicken Pizza 

1/4 cup barbecue sauce

1/4 cup tomato sauce
1 cup cooked, shredded chicken
1/2 cup thinly sliced red onion
Grated mozzarella
Fresh cilantro

Preheat Old World pizza stone in 500 degrees oven. Roll out crust. Mix barbecue and tomato sauce and spread over crust. Top with chicken and onion.

Bake on preheated stone (already heated in over) for 5 to  6 minutes until crust is slightly brown. Using the pizza peel, remove pizza and sprinkle cilantro then cover with cheese. Place pizza back on the heated stone for 1 to 2 minutes.

Video of Jim Lahey making Popeye Pizza on the Martha Stewart show

Jim Lahey's Popeye Pizza

1 ball of Pizza Dough, shaped and waiting on a floured peel
1 medium garlic clove, grated
1 ounce Pecorino fresco, 1-inch cubes slightly flattened
1/3 cup finely grated Gruyère cheese
1 3/4 ounces fresh mozzarella, pulled into shreds
2 pinches of freshly ground black pepper
4 1/4 ounces fresh spinach
Generous pinch of fine sea salt
Extra-virgin olive oil, for drizzling

Place the pizza stone in a gas oven on the middle rack. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes and then back to bake at 500°F. (For an electric variation, see Cooks' Note.)

With the dough on the peel, sprinkle the surface evenly with the garlic. Distribute the Pecorino, Gruyère, and mozzarella evenly over the dough. Sprinkle evenly with pepper.

With quick, jerking motions, slide the pie onto the stone. Bake for 2 minutes. Pull the rack partially out of the oven. Quickly add the spinach in what will look like a big mound (the spinach will reduce, the mound flattening, as spinach always does when it cooks). Sprinkle evenly with salt. Return the pie to the oven for 3 1/2 to 4 minutes in a gas oven (somewhat longer with an electric oven), until the crust is charred in spots, but not as deeply as with the other pizzas in this book. Using the peel, transfer the pizza to a tray or serving platter. Drizzle evenly with oil. Slice and serve immediately.

Cooks' Note: Electric Variation: Many of you will be working with an electric oven, a slightly different experience from gas. The elements of the electric ones are generally designed to turn off when the oven reaches 500°F or 550°F and the door is closed—even if it's the broiler doing the heating and not the baking element. When you completely understand how I use my gas broiler continuously to force the stone hotter on the surface and also to cook the pizza (door closed) so the crust chars properly and the toppings cook quickly, the electric's shutdown feature may strike you as a potential problem. It's easily solved. Thanks mostly to the tireless efforts of Amanda, our recipe tester (who also, while cooking every pizza in the book, devised some of the serving strategies that follow), we figured out how to overcome this bump in the road. It's a relatively simple matter that requires some adjustments in the timing and procedure. 

With electric ovens that turn off at 500°F or so, place the stone on a rack about 4 inches from the top heating element (not the 8 inches called for with gas) and preheat, on bake, at 500°F for the usual 30 minutes. Then, to boost the heat of the stone without the oven's elements shutting down, open the oven door a few inches and leave it ajar for about 30 seconds. Some of the ambient heat will escape, but the stone will stay just as hot. Now close the oven door and switch to broil for 10 minutes to heat the surface to the maximum. Open the door and slide the pizza in to broil. Because the stone is so close to the element, you may need to pull the rack out a few inches to get the pie centered on the stone; do it quickly and don't worry about losing too much heat. With the door closed, broil for roughly 2 minutes longer than specified for gas—until the crust is adequately charred but not burnt and the toppings are bubbling. Remember, it's the visual cues that count most. Check a couple of times; the pizza will cook quickly. The broiler, in our testing, did in fact remain on for the entire cooking period using this method, and the pies turned out perfectly.