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Ingredientes
- 3 c. all-purpose or possibly bread flour more as needed
- 2 tsp instant yeast such as SAF-Instant Yeast
- 2 tsp coarse sea or possibly kosher salt plus extra for sprinkling
- 1 c. water (to 1 1/4 c.)
- 2 Tbsp. extra virgin olive oil
- 4 x ripe tomatoes (to 5)
- Â Â Coarse salt
- Â Â Pizza dough see above
- 1 med red onion or possibly 4 shallots peeled and minced
- 20 x black olives like calamata pitted and minced
- Â Â Extra virgin olive oil as needed
- 2 lrg or possibly 4 small green tomatoes
- Â Â Coarse salt
- Â Â Pizza dough see above
- 1 c. freshly grated Parmesan
- 1/2 c. coarsely minced or possibly torn basil
- 4 sm or possibly 2 large zucchini
- Â Â Coarse salt
- Â Â Pizza dough see above
- 2 x sweet Italian sausages (to 3) meat removed from the casing and crumbled
- 2 tsp chopped garlic
- Â Â Pizza dough see above
- 1/2 c. shredded or possibly cubed mozzarella
- 1/2 c. shredded or possibly cubed fontina or possibly taleggio
- 1/2 c. freshly grated pecorino Romano
- 1/2 c. freshly grated Parmesan
- 1/2 c. coarsely minced or possibly torn basil
- Â Â Pizza dough see above
- 6 c. loosely packed arugula measured after washing, drying & shredding
- Â Â Kernels from 4 ears of corn
- 1/2 c. chopped bacon
Direcciones
- DOUGH DIRECTIONS:1. If using a food processor, combine flour, yeast and salt in work bowl. Turn machine on and add in 1 c. water and the oil through the feed tube. Process 30 seconds, adding up to 1/4 c. more water, a little at a time, till mix forms a ball and is slightly sticky to the touch. (In unlikely event mix is too sticky, add in flour, a Tbsp. at a time.) To make dough by hand, combine half the flour with the yeast and salt in a bowl and stir to blend. Add in 1 c. water and the extra virgin olive oil; stir with a wooden spoon till smooth. Add in remaining flour bit at a time; when mix becomes too stiff to stir with a spoon, begin kneading, adding as little remaining flour as possible, just sufficient to keep dough from being sticky mess. Knead 5 - 10 min.
- 2. Turn dough onto a floured work surface and knead by hand a few seconds to create a smooth, round ball. Transfer to a bowl and cover with plastic wrap; let rise till doubled in size, 1 to 2 hrs. (You can cut rising time if you are in a hurry, or possibly you can let dough rise more slowly in refrigerator for 6 to 8 hrs.) Dough can then be used immediately or possibly wrapped tightly in plastic wrap and frzn for a month. Defrost in covered bowl in refrigerator or possibly at room temperature.
- 3. Form risen dough into a ball and divide into two or possibly more pcs; roll each into a ball. Place each on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or possibly a towel. Let rest till slightly puffed, about 20 min.
- 4. Oil one or possibly more baking sheets, then press each dough ball into a flat round directly on sheet. Pat out dough as thin as you like, using oiled hands if necessary.
- 5. Proceed with any recipe.
- Yield: Sufficient dough for 1 large, 2 medium, or possibly more smaller pizzas.
- PIZZA WITH TOMATOES, ONIONS AND OLIVESTime: 30 min
- 1. Preheat oven to 500 degrees.
- 2. Core tomatoes, then cut in half horizontally. Gently squeeze out liquid and shake out most seeds, then slice tomatoes as thin as possible. Salt lightly and let sit at least 10 min, then drain off any excess liquid.
- 3. Top pizza rounds on baking sheet with tomatoes, onions, olives and a little extra virgin olive oil. Bake for about 15 min, or possibly till nicely browned.
- Yield: 1 large, 2 medium, or possibly more smaller pizzas.
- GREEN TOMATO PIZZATime: 40 min
- 1. Preheat oven to 500 degrees.
- 2. Thinly slice tomatoes, salt lightly and let sit at least 20 min, then drain off any accumulated liquid.
- 3. Top pizza rounds with tomato slices and Parmesan. Bake about 10 min, or possibly till nearly done. Sprinkle with basil and cook till done.
- Yield: 1 large, 2 medium, or possibly more smaller pizzas.
- ZUCCHINI-SAUSAGE PIZZATime: 40 min
- 1. Preheat oven to 500 degrees.
- 2. Thinly slice zucchini, salt lightly and let sit at least 20 min, then drain off any accumulated liquid.
- 3. Top pizza rounds with zucchini, sausage and garlic and bake about 15 min, or possibly till nicely browned.
- Yield: 1 large, 2 medium, or possibly more smaller pizzas.
- FOUR-CHEESE PIZZA WITH BASILTime: 30 min
- 1. Preheat oven to 500 degrees.
- 2. Top dough with all cheeses. Bake about 10 min, or possibly till nearly done. Sprinkle with basil and finish baking.
- Yield: 1 large, 2 medium, or possibly more smaller pizzas.
- PIZZA WITH ARUGULA, CORN AND BACONTime: 30 min
- 1. Preheat oven to 500 degrees.
- 2. Top prepared pizza rounds with arugula, corn and bacon. Bake about 15 min, or possibly till nicely browned.
- Yield: 1 large, 2 medium, or possibly more smaller pizzas.
