Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: The Pizza Oven
Total:
4 hr
Active:
30 min
Yield:
4 small pizzas
Level:
Easy

Ingredients

Pizza Dough:
  • One 1/4-ounce package active dry yeast
  • 1/2 cup lukewarm water (approximately 80 degrees F)
  • 4 cups bread flour
  • 1 1/2 teaspoons kosher salt 
  • 1/4 cup extra-virgin olive oil, plus more for greasing
  • All-purpose flour, for dusting 
Toppings:
  • 4 sprigs fresh rosemary
  • Extra-virgin olive oil, for drizzling 
  • Crushed red pepper flakes 
  • Kosher salt and freshly ground black pepper 

Directions

Special equipment: a pizza peel; a wood-burning pizza oven, optional; a pizza stone, optional

Four hours before cooking, heat a wood-burning pizza oven. Alternately, heat a pizza stone in a 500 degree F oven for 1 hour.

For the pizza dough: In a stand mixer fitted with the dough hook, combine the yeast, lukewarm water, and 1/2 cup of the bread flour. Mix well and let sit for 30 minutes, or until bubbly like foamy beer.

In a separate medium bowl, whisk together the remaining 3 1/2 cups bread flour and the salt until evenly combined.

Add 3/4 cup cold water and the olive oil to the yeast mixture. Turn on the mixer and begin adding the flour mixture in increments, then mix for 5 minutes, until the dough starts creeping up the dough hook and detaching from the sides of the bowl.

Grease a large bowl with oil and transfer the dough to the bowl. Turn the dough to coat its surface with oil. Cover the bowl loosely with a tea towel. Let the dough rise until doubled in size, about 2 hours. Punch the dough down, then let rise another 1 hour.

Divide the dough into 4 equal pieces and form into discs. Sprinkle some all-purpose flour on your pizza peel. Using a rolling pin, stretch 1 piece of the dough to a very thin 10-inch round.

For the toppings: Remove the rosemary leaves from 1 sprig and sprinkle on top of the dough. Drizzle the pizza with the olive oil and spread it out, leaving a 1-inch border for the crust. Sprinkle with red pepper flakes, salt and pepper.

Place the pizza on the oven floor and cook until the dough is golden-brown and crisp, about 3 minutes. (If using a home oven with a pizza stone, increase the baking time by 2 minutes.)

Remove the pizza, drizzle with some more olive oil and season with salt and pepper.

Repeat with the remaining 3 dough balls.

IDEAS YOU'LL LOVE

Rosemary Olive Oil Cake

Rosemary Olive Oil Fonut

Recipe courtesy of Waylynn Lucas

Olive Oil Muffins

Recipe courtesy of Giada De Laurentiis

Olive Oil Gelato

Recipe courtesy of Debi Mazar and Gabriele Corcos

Chocolate Olive Oil Cake

Olive Oil Oven Fries

Recipe courtesy of Aida Mollenkamp

Olive Oil Coffee Cake

Recipe courtesy of Karen DeMasco

Olive Oil Braised Potatoes

Recipe courtesy of Michael Chiarello

Chocolate Olive Oil Cake

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Eat St.

10:30am | 9:30c

Eat St.

11am | 10c

Eat St.

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Donut Showdown

5:30pm | 4:30c

Donut Showdown

6:30pm | 5:30c

Donut Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Unwrapped

8pm | 7c

Unwrapped

8:30pm | 7:30c

Unwrapped

9pm | 8c

Unwrapped

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Unwrapped

12am | 11c

Unwrapped

12:30am | 11:30c

Unwrapped

1am | 12c

Unwrapped

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here