Cherry Pizza Recipe - The Washington Post
Step 1
For the dough: Place the water in the bowl of a stand mixer fitted with a dough-hook attachment. Dissolve the yeast in the water and let it stand for 5 minutes, until foamy.
Step 2
Whisk the salt and oil into the water mixture. Add all the flour at once; beat on the lowest speed until a shaggy dough is formed.
Step 3
Increase the mixer speed by one or two clicks; let the machine knead the dough until it has a smooth and elastic texture, about 5 minutes. To test the dough, turn off the machine and press the dough with your fingertip. When the dough begins to spring back, it is fully kneaded and ready for proofing.
Step 4
Cover the bowl with plastic wrap. Let the dough rise until doubled in size, about 1 hour at room temperature or overnight in the refrigerator.
Step 5
Lightly flour a work surface and two plates. Turn the dough out onto the work surface and divide it in half. Shape each portion into a ball by placing your hands on either side of the bottom of the dough, rotating the dough counterclockwise five or six times while exerting a little inward and downward pressure on both sides. Place one ball on each plate. Lightly grease two pieces of plastic wrap with cooking oil spray and use them cover the dough, greased side down.
Step 6
Put one of the plates in the refrigerator for 6 hours or up to overnight (a second rise), then freeze for another use.
Step 7
Let the remaining dough rise until doubled in size, about 1 hour at room temperature for room-temperature dough or 2 to 3 hours at room temperature for cold dough. Or let rise in the refrigerator for 6 hours or up to overnight. (At this point, you may freeze the dough.)
Step 8
Place the pizza stone on the top rack of a cool oven. Preheat the oven to broil, for 30 minutes, leaving the oven door ajar.
Step 9
For the topping: Cover the dried cherries with boiling water for 1 minute and then drain.
Step 10
Cut 1/2 ounce of the chocolate into shards. Chop the remaining chocolate into small pieces.
Step 11
Place the ricotta in a medium bowl. Stir in the drained cherries, chopped chocolate, ginger, hazelnuts, walnuts, kirsch or brandy, if using, the orange zest, rosemary and salt.
Step 12
Cut the fresh cherries in half.
Step 13
On a floured surface, flatten the dough ball with your fingertips into an 8-inch round. Hold the dough between your fingers and your thumb on the left and right sides and stretch slightly. Lay the dough down on the counter and rotate it a quarter turn. Repeat the stretching on the new left and right sides of the dough. Rotate the dough an eighth of a turn. Repeat the stretching, make another quarter turn and stretch a final time. You should have a roughly 10-inch round.
Step 14
Using your thumb and tips of your first two fingers, place them about 3/4 inch from the edge of the dough. Lift a section of the dough and stretch gently, proceeding section by section until you have made your way around the full circumference. You want to leave the outer edge thicker than the center, to form a nice crust. The dough should now be a 12-inch round. If it's misshapen, push or pull the edge until you achieve the desired round shape.
Step 15
Sprinkle the pizza peel with cornmeal and lay the pizza dough on it. Spread the ricotta mixture onto the pizza dough, leaving 1/2 to 3/4 inch of dough uncovered around the outside edge. Scatter the fresh cherries over the ricotta.
Step 16
Give the peel a quick shake to be sure the pizza is not sticking. Slide the pizza off the peel onto the stone in the oven. Broil for 1 minute, leaving the door ajar again. Close the door, turn the oven temperature to the highest bake setting and cook for 5 minutes. Quickly open the oven door, pull out the rack and use the tongs to rotate the pizza (not the stone) a half-turn. Cook for 5 minutes.
Step 17
Use the peel and tongs to remove the pizza from the oven. Cut the pizza into slices and and dust with the confectioners' sugar. Sprinkle with the chocolate shards and serve.
Step 18
NOTES: To skin the hazelnuts, bring 3 cups of water to a boil in a large saucepan over medium-high heat. Add 3 tablespoons of baking soda. Add the hazelnuts and cook for 2 minutes. Meanwhile, prepare a bowl of ice and water. After 2 minutes, remove one nut and drop it into the ice water. If the skin can be easily removed, drain the nuts and add them all to the ice water. If not, test one nut every minute until the skin comes off easily. Slip off and discard the hazelnut skins.
Step 19
Toast the hazelnuts in a small, dry skillet over medium-low heat until fragrant and lightly browned, shaking the pan to keep them from scorching. Cool completely before using.
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