This pizza is a bombshell. It incorporates butter and rosemary into a laminated dough and an intense mushroom flavored finish after the bake. It is made in the fashion of Yemeni Mulawah which has close procedural ties to the Israeli Malawach described above. This pizza is light like a croissant. The key for a great bake here is patience- the lower temperature of 450F enables the butter to expand the crust into an airy cornicione first before the second stage of cheese and pizza toppings is put on it.
For the dough:
DOUGH for Rosemary “Butter Cloud” Pizza with Cremini and Porcini Butter
Author: Pizza Today
Recipe type: Pizza
Ingredients
- 1 large 19-ounce proprietary dough ball
- 2 sticks or 16 tablespoons unsalted butter
- 1 heaping tablespoon fresh rosemary minced very fine (4-5 sprigs)
Instructions
- Heat butter in a non-reactive bowl in the microwave until it becomes a pudding-like consistency. With a spoon, beat in the minced rosemary.
- Take your proprietary dough ball and sheet it out or roll it with a pin until you have a thin, round dough approximately 2.5 to 3 feet in diameter.
- Brush on the rosemary butter using a brushing and patting motion starting at the sides. Don’t worry about using too much butter. You may have to pull the dough in some places. Be very careful in the center of the dough or in thin spots so as not to rip the dough.
- Once you are finished, you will still have butter left over. Fold the left side of the circle to the center and pull the edges to form a rectangle, (or close to it.)
- Butter the folded-over flap. Pull the right side over the left flap that you just buttered.
- Butter the top of this flap.
- Now you will be staring at a semi-rectangle laying vertically on the table. Pull the top down to the middle and butter this flap.
- Pull the bottom flap up and butter also. Now you will have a (sort of) square.
- Take the semi square into your hands and form into a ball by bringing the dough up from the bottom like you would form a pizza dough ball.
- Place the ball on a buttered parchment and cover with plastic wrap.
- Place in the refrigerator for 1 hour to rest and set the butter. After one hour, take the dough out of the refrigerator and leave at room temperature to make the pizza dough.
For the Porcini Butter:
Porcini Butter
Author: Pizza Today
Recipe type: Sauce
Ingredients
- Dried porcinis
- Unsalted butter
- Sea salt
Instructions
- Grind dried porcinis in a spice grinder and pour onto a small screen over a plate.
- Shake the powder so the finest powder escapes onto the plate leaving larger chunks on the screen. Do this until you have 1.5 tablespoons of porcini powder.
- Use half a stick of unsalted, pudding-like butter and add it into a small bowl.
- Add the porcini powder and mix well. Add a pinch of sea salt to taste and leave at room temperature.
For the Pizza:
Rosemary “Butter Cloud” Pizza with Cremini and Porcini Butter
Author: Pizza Today
Recipe type: pizza
Ingredients
- The laminated rosemary-butter dough ball
- 2 cups grated Gruyere cheese
- 4 large cremini mushrooms sliced thin, (approximately 1 ¾ cups)
- The porcini butter still at room temperature
- Several sprigs of baby arugula
Instructions
- Preheat a deck oven at 450 F.
- Using a rolling pin, gently roll out the pizza dough from the center first, then on the sides.
- Use your hands to form a small crust around the edge and make it into a 14-inch round.
- Without tearing the dough, place the pizza dough on a 14-inch, parchment-covered pizza screen.
- Place the pizza into the oven to par-bake before topping. In 6-8 minutes, the crust will start to rise from the steam in the butter. Wait a few minutes to see the top just starting to get golden. If the pizza has not risen with a roundish top, wait until this happens or you will have a soggy inside.
- After 6-8 minutes, the pizza crust will look like a round loaf with the center puffing up fully- don’t freak out, this is a great sign that the center has been baked.
- Pull the pizza on the screen out of the oven and top the pie with first the gruyere followed by the mushroom slices. Place the pizza back into the oven.
- In 10-12minutes, the cheese will have melted, and the mushrooms cooked. At this point you may take the pizza out and sop up some of the juice that has come from the mushrooms. You can use a clean towel or napkin to do this. Pull the parchment off and place the pizza directly on the pizza screen to crisp up the bottom.
- After 5 minutes, check the bottom to see a golden brown. When it is cooked, remove from the oven.
- When the pizza is hot, brush the now-golden crust with the porcini butter and place small dollops of this butter around the pizza for a loud “wow.”
- Let this pizza sit for at least 5 minutes before cutting it. It is recommended you slice this with scissors so as not to destroy the lamination.
- Top with arugula and enjoy.
