Ingredients Crust 4 cups all-purpose flour, plus 1/2 cup set aside 1 envelope instant yeast 1 teaspoon sugar 1/2 teaspoon salt 1 1/4 cups tepid water 1 tablespoon olive oil Cornmeal for dusting the peel Toppings 2 cups part-skim mozzarella or other reduced-fat cheese 2 medium tomatoes, sliced 2 ounces Canadian bacon, diced 2 cups sliced or chopped fresh vegetables, such as mushrooms, zucchini, broccoli, asparagus, or onions, or a combination 4 teaspoons thinly sliced or finely chopped fresh herbs, such as basil or oregano, or a combination Cooking Instructions
If using a standing mixer, in the bowl whisk together the 4 cups of
flour, yeast, sugar, and salt. Pour in the water. Attach the dough hook.
With the mixer on low, beat until the dough forms a ball, stopping the
mixer and pushing down the dough with your hands as needed so it
combines well. If the dough is sticky, add some of the remaining 1/2 cup
flour, 1 tablespoon at a time, and beat for 2 to 3 minutes, or until
the dough pulls away from the side of the bowl. If mixing by hand,
in a large bowl stir together the 4 cups of flour, yeast, sugar and salt
using a large wooden spoon. With your hands, blend the dough into a
ball. If the dough is sticky, add some of the remaining 1/2 cup flour, 1
tablespoon at a time, working it in for 3 to 4 minutes, or until the
dough is smooth and does not stick to the side of the bowl. For either method, set the dough aside to rest for 15 minutes.
To knead the dough with the mixer, beat on medium-low until smooth and
elastic, about 5 minutes. Turn the dough out onto a lightly floured
surface. Push the dough away from you with the heels of your hands. Fold
the dough back over onto itself. Continue to knead the dough for about
30 seconds, or until the dough is smooth and elastic, then work the
dough into a ball. To knead by hand, turn the dough out as directed
above and knead for 8 minutes, or until the dough is smooth and elastic.
Work the dough into a ball. Lightly coat a large, clean bowl with 1
teaspoon of the olive oil. Put the dough in the bowl, cover with a
clean kitchen towel, and set aside in a warm place (about 85ºF) until
the dough doubles in size, about 1 hour. Fold down the dough,
patting it into a disk, and place it back in the bowl. Cover with
plastic wrap and refrigerate overnight. The next day, remove the dough
and cut into two equal portions. Shape each into a ball. If you plan
to use the dough that day, leave it on the counter, covered with a
clean kitchen towel, for 1 hour to let it relax so shaping is easier. If
you plan to use the dough another day, wrap it well in plastic wrap or
put in an airtight plastic bag, and refrigerate for up to 1 week. For
longer storage, freeze the dough, then when you’re ready to use it, thaw
it overnight in the refrigerator. To prepare the dough, put it on a
large, lightly floured surface, such as a counter, and press each piece
of the dough into a flat disk. Work one disk in your hands, rotating it
around and around while pulling it out gently until it is 12 inches in
diameter. Repeat with the second disk. If available, set 1 or 2 pizza stones on the oven rack in the lower third of the oven. Preheat the oven to 500ºF.
Dust the peel with cornmeal and place the dough on top. Brush each
pizza with 1 teaspoon olive oil. Sprinkle with the cheese. Top, in
order, with the tomato slices, Canadian bacon, vegetables, and herbs.
Slide the pizza off the peel and onto the pizza stone in the oven.
If you do not have a pizza stone, turn 2 sheet pans (at least 12x18
inches) over and sprinkle lightly with cornmeal. Assemble as directed
above. (If you have only 1 sheet pan, assemble only 1 pizza at this
point.) Bake the pizzas for 8 minutes, or until the cheese is bubbly
and the crusts are golden brown. Let the pizzas rest for 3 minutes
before cutting each into 8 slices. Serve 2 slices to each person.
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