INGREDIENTS

INSTRUCTIONS

CLASSIC ITALIAN PIZZA DOUGH
* preferably mixed red and yellow heirloom varieties ** Ricotta
salata, a salted and aged ewe's milk cheese from Italy
Place a pizza stone in the oven and preheat to 550 degrees F or as
high as your oven will go, for 30 minutes.
Gently flatten a dough ball on a floured board and begin stretching
into a rough circle about 8 inches in diameter Do not pound or pinch
the dough or it will not stretch. Place the dough on a well-floured
pizza peel or back of a baking sheet. Brush with olive oil and
sprinkle with some of the garlic. Leaving a 1/2-inch rim, cover the
dough with one sixth of the tomatoes, alternating red and yellow
slices. Place on the stone and bake until the crust is light brown,
about 3 to 4 minutes. While the pizza is baking, prepare the next
round of dough. When the crust is browned, slide out the oven rack
and sprinkle with about 1/2 cup of the ricotta salata. Slide the rack
back in and bake 2 to 3 minutes longer or until the cheese is
slightly melted and the crust is browned.
Transfer to a plate and top with a pinch of oregano, a sprinkling of
basil, and a drizzle of olive oil. Repeat with all the remaining
dough balls. Serve hot.
Note: Greek oregano is available at Middle Eastern and specialty
stores.
Makes six 8-inch pizzas
Directions for pizza dough:
Combine 1/4 cup of the water and the yeast in a large mixing bowl or
heavy-duty mixer fitted with a paddle. Stir to dissolve the yeast in
another bowl, mix together 6 cups of the flour and the salt. Add 1
cup of the flour to the yeast mixture and mix with a wooden spoon or
on low speed in mixer. Stir in the remaining water and start adding
the flour, 1 cup at a time, mixing until smooth after each addition.
Turn the flour out onto a well-floured board and knead, or change to
dough hook on mixer and knead on medium speed, adding enough flour to
make a soft but not wet dough. Knead until smooth and uniform, at
least 5 minutes.
Divide the dough equally into 6 pieces and form into balls. Flatten
with the palm of your hand. Place on a well-floured baking sheet, 3
to 4 inches apart. Brush the dough with olive oil and cover with
plastic wrap. Let rise in a warm place for 2-1/2 to 3 hours, or until
doubled. Makes six 8-inch pizza crusts.
Cafe Lago is a Seattle restaurant institution famous for its
wood-fired pizza oven. Fueled by a variety of woods, this oven fires
up to 800 For 900 F, turning out pizza with a crisp crust and a hint
of wood smoke. Toppings vary seasonally--this one is a summer
specialty. Heirloom tomatoes deliver incredible flavor and color; to
slice the tomatoes thin enough, use a serrated knife. Ricotta salata,
a salted and aged ewe's milk cheese from Italy adds a tangy jolt .
The pizza is finished off with a sprinkling of fresh basil, crumbled
Greek oregano for a distinct Mediterranean flavor and a drizzle of
the finest extra virgin olive oil.
Source: Cooking with Artisan Bread, (using rustic loaves for perfect
crostini, panini, bruschetta, flavorful stuffings and inventive main
courses), by Gwenyth Bassetti and Jean Galton; Sasquatch Books, 1998;
ISBN: 1-57061-135-1. Website: <http//www.Sasquatchbooks.com>
Recipe by: Cafe Lago, Seattle
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