One of Matt and my favorite lunch spots to go on Saturday's is the local olive oil place, D'Avolios because they make their own delicious Roman style pizza that you can customize with your favorite toppings, meat and sauce. Of course whenever we find something we really like, we immediately start thinking of how to reproduce it ourselves. So below is our recipe for how to reproduce this pizza.
Dough Ingredients (makes enough for two pizzas)
- 1 tablespoon active dry yeast
- 1/4 cup warm water
- 3 1/2 cups unbleached all-purpose flur
- 3/4 cup cool water
- 2 tablespoons olive oil
- 2 teaspoons salt
- Carton of tomatoes
- 8oz mozzarella cheese
- Can of artichoke hearts
- Can of black olives
- Package of smoked salmon (optional)
Make a sponge by sprinkling the yeast over the warm water. Add the flour and stir to combine. Cover with plastic wrap and let sit at room temperature for about 30 minutes.
Dump the dough out onto a floured work surface, punch it down and divide in half and shape into two balls. Wrap the two balls in plastic wrap and stick them in the fridge for half an hour. I usually make one pizza and save the other ball for use later in the week.
Cut up all of the ingredients for the toppings. I didn't use smoked salmon this time but I usually put it on half because Matt loves it. I didn't need to cut up the black olives because we bought the sliced kind.
Cut, serve and enjoy!