VIERA, Fla. — Viera has a brand-new dining and entertainment destination pressed up against a golf course. Lakeside Social has been a decade in the works, and it’s making its debut at the Viera Town Center.
“It’s beautiful,” said Kali Herring, Rogue Wave Hospitality Group Director of Operations. “Viera has been waiting for this.” The group, Rogue Wave Hospitality, manages the waterfront venue.
Lakeside Social also has an amphitheater.
“People are very excited for this,” Herring added. “It’s a great place for parents to come, sit, enjoy, and relax and let their kids run around a little bit and have a good time.”
The venue also has a food truck pavilion with 6 trucks. One of those is Dough Pizza Company. In this week’s Chef’s Kitchen, we’re featuring two of their most popular artisanal pies.
Let’s cook!
The Bianca Pizza
Ingredients:
• Dough: 1 ball (approx. 250g) naturally fermented artisan pizza dough
• Sauce Base: 3–4 tbsp House Alfredo sauce (heavy cream, garlic, butter, and Parmesan melted together)
• Cheeses: 4 oz fresh mozzarella (torn or sliced) and 4–5 generous dollops of whipped ricotta cheese
• Finishing Touches: 5–6 fresh basil leaves, 1 tbsp grated Parmesan cheese, a drizzle of high-quality Extra Virgin Olive Oil (EVOO), and freshly cracked black pepper
Step-by-Step Cooking Instructions
1. Preheat the Oven: Place your pizza stone or steel on the top rack of your oven. Preheat to 550°F (260°C) for at least 45–60 minutes.
2. Stretch the Dough: On a lightly floured surface, gently press and stretch your dough ball into a 12-inch circle, leaving a slightly thicker lip around the edge. Transfer the dough to a pizza peel dusted with semolina or cornmeal.
3. Apply the White Base: Spread the House Alfredo sauce evenly across the dough, leaving a 1/2-inch border for the crust.
4. Layer the Cheeses: Distribute the torn fresh mozzarella evenly over the Alfredo base. Spoon the whipped ricotta in 4 to 5 distinct dollops across the pizza.
5. Bake: Slide the pizza onto the preheated stone. Bake for 5 to 8 minutes until the crust is deeply golden-brown and blistered, and the mozzarella is bubbling.
6. Garnish and Serve: Remove from the oven. Immediately top with fresh basil leaves, a dusting of Parmesan, a drizzle of EVOO, and a generous grind of fresh black pepper. Slice and serve hot.
The Farmers Market Pizza
Ingredients
• Dough: 1 ball (approx. 250g) naturally fermented artisan pizza dough
• Sauce Base: 3–4 tbsp House Pomodoro sauce (smooth, seasoned San Marzano tomato sauce)
• Vegetables: 1/4 cup roasted bell peppers (sliced), 1/4 cup roasted mushrooms (sliced), and 2 tbsp red onion (thinly sliced)
• Cheeses: 4 oz fresh mozzarella (torn or sliced) and 1 tbsp grated Parmesan cheese
• Finishing Touches: 5–6 fresh basil leaves, 1–2 tbsp basil pesto (for drizzling), and a drizzle of Extra Virgin Olive Oil (EVOO)
Step-by-Step Cooking Instructions
1. Preheat the Oven: Ensure your pizza stone or steel is fully preheated at 550°F (260°C).
2. Prep the Veggies: If your bell peppers and mushrooms aren’t already cooked, quickly toss them in a touch of olive oil and roast them in a pan until just tender before putting them on the pizza.
3. Stretch the Dough: Stretch your dough ball into a 12-inch round and place it onto a prepared pizza peel.
4. Sauce and Cheese: Spread the House Pomodoro sauce evenly over the dough. Scatter the torn fresh mozzarella and a light dusting of Parmesan over the red sauce.
5. Add the Toppings: Evenly distribute the pre-roasted bell peppers, roasted mushrooms, and raw thinly sliced red onions over the cheese layer.
6. Bake: Slide the pizza onto the hot stone. Bake for 5 to 8 minutes until the edges are crispy and charred in spots and the cheese is fully melted.
7. Garnish and Serve: Take the pizza out of the oven. Scatter the fresh basil leaves on top, then vigorously drizzle the basil pesto and EVOO across the entire pie. Slice and serve.
