Chantal cheese pizza

[cornbread kiki]

My husband and I are making a variety of pizzas tomorrow night, and are looking for different dough recipes. Any suggestions? We would like to find a whole wheat recipe that doesn't get too crisp right away. Also- last year we discovered how delicious Chantal cheese iss compared to mozzarella for pizza. A blend would be delicious too...

[MikeLM]

I'm not familiar with Chantal cheese. Could you tell me a little more about it?

When I get home (I'm travelling), I will post a really good, simple recipe for whole-wheat, thin-crust pizza dough I got at a cooking lesson with the chef at Spiagga in Chicago.

Mike

[Anneke]

Could you mean "cantal" cheese?

[cornbread kiki]

Yes- it is Cantal cheese- thanks. We ate it in the south of France last summer on pizza and can't stop thinking about it. And thanks for the upcoming wheat crust recipe- we are hoping to make 4 different pizzas with 4 different crusts. He is a great griller/smoker so we are doing them over a wood fire in his smoker. Any suggestions for toppings? Thinking of figs, Cantal and arugula.

[MikeLM]

I got this recipe taking a cooking class with Chef Tony Mantuano of Chicago's Spiaggia-

4 cups flour
2 oz whole wheat flour
1/4 oz yeast
3/4 oz olive oil
1/2 to 1 quart water (depends on humidity)
1/4 oz salt
1/4 oz honey

Place smaller amount of lukewarm water in large bown with yeast, honey, olive oil; proof
Add flours and salt in large bowl with dough hook; mix to combine
Add yeast mixture; mix then add water until dough is soft, smooth, and elastic
Proof at reoom temp for 1-2 hours
Knock down and refrigerate overnight

Makes a great, cracker-thin pizza crust

Found some Cantal cheese at a fancy supermarket in Pittsburg. It should be good- it's $29/pound!
Mike

[Anneke]

Cantal is a wonderful cheese. Funny, I never really thought of it as a pizza cheese... It's France's answer to cheddar. Like cheddar, the curds and drained, pressed then broken, repressed, and rebroken before being pressed in their final mold. Unlike cheddar, the curds are not cooked. It's a very long and labour intensive process which really warrants the price of the cheese. A truly great Cantal is the Laguiole from the town (though not exclusively) of the same name in Auvergne. It has beautifully grassy/herbal notes. If you get a good piece, don't waste it: eat it straight!