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Ingredientes
- 1 pkt active dry yeast
- 1/3 c. lukewarm water
- 1/3 c. whole wheat flour
- 3Â 1/3 c. all purpose flour
- 1Â 1/2 tsp coarse salt
- 2Â 1/2 tsp sugar
- 2 tsp extra virgin olive oil
- 1Â 1/3 c. lukewarm water
- Â Â Cornmeal for pizza paddle
- Â Â Sauce
- 3 Tbsp. extra virgin olive oil
- 2 clv garlic, minced
- 14 ounce can crushed tomatoes
- 1 tsp minced fresh oregano
- 1 tsp coarse salt
- Â Â Freshly cracked black pepper
- 6 x fresh basil leaves, sliced
- Â Â Toppings
- 16 x anchovy fillets, liquid removed, rinsed, patted dry
- 1/2 tsp salt
- 4 x balls buffalo mozzarella, sliced into 1/4 inch thick rounds
- 20 x fresh basil leaves, shredded
Direcciones
- In a small bowl, bloom the yeast in the 1/3 c. lukewarm water till foamy, about 5 min.
- Mix dry ingredients in a stand mixer fitted with a dough hook.
- While mixer is running on low speed add in the yeast mix, the oil, and sufficient of the remaining 1 1/3 c. water to make the dough come together.
- Knead on low speed for about 12 min till the dough is hard, smooth and elastic.
- Remove dough from the bowl.
- Divide dough into 4 and shape each piece into a ball.
- Line a baking sheet with parchment paper.
- Set dough balls onto baking sheet and cover with a damp cloth.
- Let rise in a hot place for 1 hour and 45 min.
- Sauce:Heat the extra virgin olive oil in a medium saucepan on medium-low heat.
- Add in the garlic and saute/fry 2 min or possibly till softened.
- Add in tomatoes and oregano and simmer for 15 min.
- Season the sauce with salt and pepper.
- Stir in the basil.
- Set sauce aside.
- To Assemble:Preheat oven to 500 degrees F.Place pizza stone on bottom rack of oven when oven begins to preheat.
- Using your hands, stretch and pull one dough ball into a 12-inch round.
- Sprinkle some cornmeal onto a pizza paddle (if you do not have a paddle, you can sprinkle cornmeal on a baking sheet).
- Place the pizza dough onto the paddle or possibly baking sheet.
- Spoon over tomato sauce and add in toppings.
- Transfer the pizza to the stone and bake for about 8 min or possibly till topping is bubbly.
- Repeat with other balls of dough.
- You can use a variety of toppings on this pizza crust. Do not worry about shaping your pizza dough into a perfect round. A pizza stone is ideal for baking he pizza but if you do not have one, you can bake the pizzas on a cornmeal-sprinkled baking sheet. You can get buffalo mozzarella at specialty food shops and Italian grocery stores.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 577 | |
| Calories from Fat 123 | 21% |
| Total Fat 14.0g | 18% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1889mg | 79% |
| Potassium 509mg | 15% |
| Total Carbs 98.87g | 26% |
| Dietary Fiber 6.6g | 22% |
| Sugars 3.57g | 2% |
| Protein 14.68g | 23% |
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