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Pizza
submitted by and thanks to Terry Carmen I've been tweaking this recipe for the past 10 years or so, and am finally unbelievably happy with it. This is slow rising dough, but is more than worth the time required. Enjoy! Dough Ingredients: 750 ml Bottled Water 1 t Sugar 1/2 T Yeast 2.5 lbs Bread Flour, unbleached, unenriched, if possible (I use New Hope Mills) 2 T Kosher Salt Corn Meal Equipment: Dough Mixer Pizza Stone(s) 6 Quart Plastic Bucket w/Lid Make the water about 68°F (use a thermometer!). Add the water, sugar & yeast to the dough mixer bowl and whisk (by hand) until dissolved. Add about half the flour and start the mixer on slow (this prevents a blinding flour snowstorm, or if you're lucky, your very own grain elevator explosion). Once the ingredients have been mixed, add the salt. (You need to add the salt after the yeast has been mixed into the dough, since the salt retards the yeast) Increase speed to medium and keep adding flour until the dough becomes sticky and won't splash. Increase speed to high and continue to slowly add flour 1/2 cup (or less) at a time until the dough cleans the sides of the mixing bowl. You may need to use more or less flour than specified depending on the amount of moisture already in the flour. Keep kneading until you can windowpane the dough (squish a little between your fingers, and pull it apart. If it's ready, you will get a thin, semi-transparent membrane). Put dough into a 6 Quart plastic bucket with a snap-on lid, and let rise at room temperature (about 68°) for 24 hours, or until doubled in size. Punch down dough and put bucket in refrigerator until needed, up to 24 hours. Please note that I' not a food snob for specifying bottled water. The chlorine content and pH of municipal water systems varies wildly depending on the level of contamination of the source, and what kind of maintenance activities are going on in the water system. Bottled water is always inconsistent, and contains little or no chlorine. The same chlorine that kills the bacteria in the water also kills the yeast. Using chlorinated tap water will result in inconsistent results and great frustration. Makes (4) pizzas the same size as the peel and stone Pizza Sauce (Adapted from Don Pintabona) 3 28 oz Cans Whole Plum Tomatos, drained 1 small can Tomato Paste 3 Small(really!) Sweet Onions, minced (or 1 large) 3 Cloves Garlic, finely minced 12 Leaves Fresh Basil 1 t Dried Oregano 1 t Sugar 2 T Olive Oil Heat olive oil in a heavy 6 quart pot until shimmering Add onion, sauté until translucent and softened Add garlic and sauté until softened Add tomatoes, crush with a potato masher Add tomato paste Stir well and bring to simmer Add basil Add salt and pepper to taste Simmer until the tomatoes break down and the sauce is thick Roasted Red Pepper, Sausage, Mushroom & Onion Pizza with Basic 1 Sauce (above) 2 1/2 lb Low moisture, Part Skim Mozzarella, grated 1/2 lb Sweet Sausage (I like a local brand "Gianelli") removed from casing and browned 1 6 or 8 oz Jar Roasted Red Peppers sliced into 1/2" x 1"–2" strips 1 Large Red Onion cut into 1/2 slices, then cut the slices into 1/2" sections and break apart 8 oz White mushrooms, sliced 1/4" thick 1 C Fresh basil leaves Freshly grated Parmigiano Reggiano cheese Extra Virgin Olive oil Dust your cutting board with flour. 3 hours before baking, remove dough from the refrigerator, and dump out onto a floured cutting board. Cut into quarters. Sprinkle a little flour over the each piece and form into balls. Cover with plastic wrap, When the balls double in size and are soft, they're ready to use. Put pizza stone(s) into oven. Set the oven to 535° F, and heat for at least an hour. Sprinkle corn meal on the pizza paddle. Make sure you use enough, since a stuck pizza is Really Bad. Flatten the dough by poking it down gently with your fingers, then when it's mostly flat, stretch it out and lay it on the pizza paddle. If you're coordinated and want to impress the guests, this is the time to toss it in the air and give it a spin. Add a layer of Mozzarella (the cheese goes on first to keep the sauce from making the crust soggy) and a half-dozen blobs of sauce. Toss some red-pepper strips, mushrooms and onions on the top Sprinkle on some sausage. Grate fresh Parmigiano Reggiano over the top, lay down a dozen or so Basil leaves and drizzle with a little bit of Extra Virgin Olive Oil. Slide into oven on hot stone and bake until the top is browned and the bottom is crispy. |
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