Pizza

• 2 liters water
• 50 grams fresh beer yeast
• 3 ounces salt
• 5 ounces olive oil
• 4 to 5 pounds high gluten flour
• 2 cans San Marzano style tomatoes
• 4 ounces salt
• 15 leaves basil, julienned
• Oven Roasted Mushrooms
• 2 pounds assorted wild mushrooms
• 3 cloves chopped garlic
• 4 ounces olive oil
• Parsley
• Salt and freshly ground pepper

1. Place water, yeast, salt and olive oil in a large bowl and let the yeast dissolve.
2. Put the yeast mixture in the bowl of a standing electric mixer and add enough of the flour until it comes together and using the dough hook, knead the mixture until smooth.
3. Let rise for 1 hour.
4. Divide the dough into 6 ounce pieces and roll out into a 12-inch round.
5. Place ingredients in a saucepan and cook for 20 minutes.
6. Combine all ingredients in a roasting pan and roast in a preheated 450 degree oven for 20 to 25 minutes.
7. Oven-Dried Tomatoes: 20 plum tomatoes sliced in half and seeds removed Olive oil Chopped basil Chopped fresh tarragon
8. Place tomatoes on a baking sheet and drizzle with olive oil and sprinkle with the herbs.
9. Bake in a preheated 250 degree oven for 4 to 5 hours until very soft and dry.
10. Focaccia Robiola: 6 ounces pizza dough, rolled into a 12-inch circle and docked Olive oil Robiola cheese White truffle oil
11. Roll the dough into a 12-inch circle and dock with a fork and brush with olive oil.
12. Bake the dough in a preheated 500 degree oven until golden brown.
13. Remove from oven and let cool slightly.
14. Slice the pizza in 1/2 horizontally and fill with the robiola cheese.
15. Return to the oven and bake for 10 minutes.
16. Remove and drizzle with truffle oil.
17. Pizza Piegata: 6 ounces pizza dough 1/2 tomato sauce, recipe above 1/4 pound thinly sliced fresh mozzarella 1/2 cup roasted wild mushrooms 4 oven-dried tomatoes, chopped 2 canned artichokes, thinly sliced 1/2 cup arugula leaves 1/4 cup Gaeta olives, chopped 3 slices prosciutto thinly sliced Olive oil
18. Preheat oven to 500 degrees.
19. Roll dough out into a 12-inch circle.
20. Spread the ingredients over the surface and fold the dough over into a half moon.
21. Place on a baking sheet or pizza stone and brush with olive oil.
22. Bake until golden brown, about 20 to 25 minutes.

liters water, yeast, salt, olive oil, flour, tomatoes, salt, basil, mushrooms, mushrooms, garlic, olive oil, parsley, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/pizza-recipe.html (may not work)