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Pizza

Dough recipe and several different pizzas

  1. Dough
  2. Four Cheese Pizza
  3. Pizza Margherita
  4. Pizza Napoletana
  5. Pizza with Roasted Peppers and Garlic
  6. Feta and Olive Pizza



Dough

6 oz. plain white bread flour

1 tsp salt
1 tsp fast rising yeast
1/2 tsp sugar
1 TBL olive oil
2-3 TBL polenta (cornmeal) to roll out dough

Begin by warming the flour slightly in the oven for about 10 minutes.  Sift the flour, salt, yeast and sugar into a bowl and make a well in the center of the mixture, then add the olive oil and 4 ounces of hand-hot water.  Now mix the a dough, starting with a wooden spoon and using your hands in the final stages.  Wipe the bowl clean with the dough, adding a spot more water if there are any dry bits left, and transfer it to a flat work surface (there shouldn't be any need to flour this).  Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic).  You can now either leave the dough on the surface covered by the upturned bowl or transfer the dough to a clean bowl and cover it with plastic wrap that has been lightly oiled on the side that is facing the dough.  Let it sit until it doubles in bulk, which will be about an hour at room temperature.

When the dough has doubled in bulk, tip the dough back onto a work surface that has been sprinkled generously with polenta (or flour) to prevent it from sticking.  Knock all the air out of the dough and knead it for a couple of seconds to begin shaping it into a ball.  Then dust your rolling pin with polenta (or flour) and roll the dough out to a circle that is approximately 10 inches in diameter.  Then finish stretching it out with your hands, working from the center and using the flat of your fingers to push the dough out; it doesn't need to be a perfect round, but you want it to be a fairly thin-based pizza, with slightly raised edges.

Carefully lift the baking sheet or pizza stone out of the oven and sprinkle it with a little polenta.



Four Cheese Pizza

2 1/2 oz ricotta (small spoonfuls)
2 oz Mozzarella, cut into 1 inch slices
2 oz Gorgonzola Piccante, cut into 1 inch slices
1 oz Parmesan (Parmigiano Reggiano), grated

Pre-heat the oven to 450 degrees along with a pizza stone or baking sheet. Lift the pizza dough on to the stone or sheet and quickly arrange teaspoonfuls of ricotta here and there and all over. After that, scatter the Mozzarella and Gorgonzola pieces in between and, finally, scatter the Parmesan.

Bake on a high shelf for 10 - 12 minutes, until the crust is golden brown and the cheese is bubbling.




Pizza Margherita

This pizza was invented in 1889 by Neopolitan pizzaiolo Raffaele Esposito and named for Queen Margherita of Italy. The pizza echoes the colors of the flag of the newly united Italy: red (tomatoes), white (mozzarella), and green (basil).

Tomato-peeled, chopped, and drained
Basil-fresh, coarsely chopped
Mozzarella cheese-2/3 cup shredded
Olive Oil - 2 TBL

Pre-heat the oven to 450 degrees along with a pizza stone or baking sheet. Lift the pizza dough on to the stone or sheet and sprinkle 3 TBL coarsely chopped basil on the dough before adding tomatoes and 2 TBL olive oil. Sprinkle the pizza with 2/3 cup shredded mozzarella. Bake on the bottom rack of the oven at for 12-14 minutes.




Pizza Napoletana

Tomato - peeled, chopped, and drained
Parmesan or Pecorino Romano Cheese - finely grated
Oregano, dried - 1 tsp
Olive Oil - 2 TBL

Pre-heat the oven to 450 degrees along with a pizza stone or baking sheet. Lift the pizza dough on to the stone or sheet and sprinkle 1 tsp dried oregano on the dough before adding tomatoes and 2 TBL olive oil.  Sprinkle the pizza with 2 TBL finely grated Parmesan or Pecorino Romano cheese.  Bake on the bottom rack of the oven at for 12-14 minutes.




Pizza with Roasted Peppers and Garlic

Roasted Peppers - 2 cups cut into thin strips
Garlic - 1 clove thinly sliced
Parmesan cheese - 2 TBL grated (can also use crumbled mild goat cheese)

Pre-heat the oven to 450 degrees along with a pizza stone or baking sheet. Lift the pizza dough on to the stone or sheet and spread the roasted peppers over the dough.  Add the garlic and top with cheese.  Bake on the bottom rack of the oven at for 12-14 minutes.




Feta and Olive Pizza

Tomatoes - 3, cut into 1/4 inch thick slices
Mozzarella Cheese - 1 1/2 cups (6 oz) shredded
Feta Cheese - 1 cup (4 oz) crumbled
Kalamata Olives - 1/2 cup, sliced and pitted

Pre-heat the oven to 450 degrees along with a pizza stone or baking sheet.  Lift the pizza dough on to the stone or sheet and bake for 2 minutes.  Remove from oven and top with tomatoes (making them as dry as possible), cheeses, and Feta.  Bake on bottom rack of the oven for 12-14 minutes.


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