Roger Mooking’s White Wine Pizza Dough with Roasted Garlic and Mushrooms

It is the weekend and when I think weekend, I think pizza! Recently I watched Roger Mooking make pizza dough with wine on his show Every Day Exotic and just had to try it myself. With it being the weekend and people having a little more time to make a pizza from scratch, I just had to share how I made it!

Here is the original recipe. When I made this pizza I had a whole day to myself and did not need to use instant yeast so instead I added 2 tsp of the last of my breadmaker yeast to 1 cup of warm water and 1 tbsp of sugar. I let sit for ten minutes.

In my mixer I had 3 1/4 cup of flour and 1 whole tbsp of salt! I found that a little surprising. I immediately worried that the salt would kill my yeast.

So I began by adding the 1/4 cup of the room temperature dry white wine with 3 tbsp of olive oil to the flour and salt first.

Then I added the yeast mixture and let the machine knead the dough for ten minutes.

Ava! I tried the trick of oiling the dough hook to avoid sticking and sadly, it still didn’t work, LOL. No worries! Just wanted to let you know I tried.

I put the dough in a greased bowl and let rise for a couple of hours. Obviously the salt was not a problem, this dough got huge!

Roger shared an interesting tip for making roasted garlic on his show that does not appear in the recipe. He adds just a little bit of water, along with the olive oil and salt and pepper, to help prevent the garlic cloves from burning. He bakes his in a 450F oven for 45 minutes which is very hot! To see how I make it, check out my tutorial here.

He was right. Adding water helps them soften without interfering with the caramelization. Awesome tip Roger!

I cut the pizza dough into individual portions and grilled it on either side for a few minutes to cook through. Then I smeared the roasted garlic on top, added some sliced mushrooms, salt and pepper and some old cheddar and freshly grated Parmesan cheese. I broiled for a few minutes to melt the cheese and then drizzled with some of my sundried tomato salad dressing which gave it a ton of extra zing!

This was a fantastic pizza and the dough was very soft and tasty. I was shocked it was not too salty. I totally loved Roger’s roasted garlic trick. I will be using that technique from now on but will continue cooking it lower and slower.

I hope you are inspired to make your own pizza this weekend instead of picking up the phone and dialing for delivery. I have been making my own pizza more and more these days to save money and eat healthier. Although getting a break in the kitchen every now and then rocks.

Happy Weekend!