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You are here: Home / dough / Roger Mooking’s White Wine Pizza Dough with Roasted Garlic and Mushrooms

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

June 4, 2011 by Suzie the Foodie 6 Comments

Roger Mooking's Pizza 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!

Roger Mooking's Pizza with Roasted Garlic and Mushrooms

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.

Roger Mooking's Pizza with Roasted Garlic and Mushrooms

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.

Roger Mooking's Pizza with Roasted Garlic and Mushrooms

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.

Roger Mooking's Pizza with Roasted Garlic and Mushrooms

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

Roger Mooking's Pizza with Roasted Garlic and Mushrooms

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.

Roger Mooking's Pizza with Roasted Garlic and Mushrooms Roger Mooking's Pizza with Roasted Garlic and Mushrooms

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 Mooking's Pizza with Roasted Garlic and Mushrooms

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.

Roger Mooking's Pizza with Roasted Garlic and Mushrooms

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

Roger Mooking's Pizza with Roasted Garlic and Mushrooms

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!

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Filed Under: dough, pizza

Comments

  1. Debra She Who Seeks says

    June 4, 2011 at 2:11 pm

    I close my eyes and can just taste all those delicious pizza topping flavours! Mmmmmm.

    Reply
  2. AvaDJ says

    June 4, 2011 at 4:23 pm

    What a symphony of flavours and ingredients that you put together to create such a delicious masterpiece, I can also taste each one. I am drooling!

    Roger is such a sweet, kind soul and you can tell he puts a lot of love into his food, so it’s only natural that his recipe would have such satisfying results.

    I recently tried the oil on the dough hook as well, it was an improvement but the dough absorbed the oil pretty quick so it still climbed a bit. Thanks for letting me know.

    Have a wonderful weekend 🙂

    Reply
  3. Tournesol says

    June 5, 2011 at 5:31 pm

    That really looks good! Wow! I’m definitely going to try it soon. I wish I lived close enough to invite myself for lunch : ) Beautiful measuring spoons by the way.

    Reply
  4. Luiz Claudio says

    June 6, 2011 at 1:48 am

    Wow! It’s a good idea! I love garlic and champignon…I’ii taste it soon.

    Kisses!

    Reply
  5. Robin says

    June 6, 2011 at 7:11 pm

    This looks scrumptious and so worth trying. Thanks for test driving the recipe for us Suzie!

    Reply
  6. sarah says

    June 19, 2011 at 1:56 pm

    Suzie, I included this recipe in my weekend links post today–I just think it’s such a great idea. 🙂

    Reply

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