| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Neapolitan | Veg07 | 4 | servings | |
INGREDIENTS
| 5 | ts | Dried yeast; (two-packages) |
| 1 | ts | Sugar |
| 1 1/3 | c | Warm water |
| 2 1/2 | c | All-purpose flour; preferably |
| Unbleached white flour; plus | ||
| Extra flour for rolling | ||
| And stretching the dough | ||
| 1 | c | Cake flour |
| 2 1/2 | ts | Salt |
| 1 | Spray oil | |
| 1/4 | c | Cornmeal; optional dusting |
| 2 | ts | Extra-virgin olive oil; up to 3 |
INSTRUCTIONS
1. In a small bowl, dissolve yeast and sugar in 3 tablespoons warm water. 2. Combine flours and salt in a large mixing bowl and whisk to mix. Make a well in the center and add yeast mixture and remaining water. Using your fingertips, gradually incorporate the flour mixture to obtain a soft, pliable, not quite sticky dough. Turn the dough onto a lightly floured work surface and knead until smooth (8 to 10 minutes). You can also use a food processor to mix the dough. Place flours and salt in a food-processor bowl fitted with a plastic dough blade; process to blend. Add yeast mixture and remaining 1 cup water, running the machine in bursts until the dough comes away from the sides of the bowl in a smooth, soft, pliable ball. Place the dough onto a floured work surface and knead it several turns by hand. 3. Put the dough in a large bowl lightly sprayed with oil, and cover with plastic. Let the dough rise until doubled in bulk (1 to 2 hours). Preheat the oven to 500F. If you have a baking stone, preheat that, as well; if you don't have a stone, preheat a heavy baking sheet or cookie pan. 4. Punch down the dough and cut it in half. Lightly sprinkle your work surface with flour, and roll, pat, or stretch each ball to form a flat circle. Gently stretch each circle with your palms or over your fists to make a 12-inch- diameter circle with a slightly raised rim. Transfer the pizzas to a baker's paddle or flat cookie sheet generously sprinkled with cornmeal. Cover with a dishcloth and let rise until soft and slightly puffy (10 to 20 minutes). 5. Garnish pizzas with topping (see following recipes) and brush the edges of the crusts with olive oil. 6. Slide pizzas onto the preheated baking stone or baking sheet in the hot oven. Bake until the crust is puffy and nicely browned (6 to 8 minutes), turning as needed for even baking. Makes two 12-inch pizza crusts (each serves two). Cooks Notes - You're probably not accustomed to baking at 500F, but this high heat is necessary to produce a crisp, puffy crust. I like to bake the pizza on a preheated baking stone (available at cookware shops). If you don't have one, use the back of a preheated baking sheet, but be aware that any stray cornmeal will burn, filling your stove with smoke. Put on the exhaust fan and don't worry-your pizza isn't burning. The inconvenience is a small price to pay for a proper crust. NOTES : Real Italian Pizza is simple. The bread is the feature. Italians seldom add more than about 4 toppings. Never bury it in cheese. This dough will produce a wonderful Neapolitan-style crust. The cake flour softens the dough. Recipe by: Steven Raichlen, article http://www.newchoices.com/ Converted by MM_Buster v2.0l.
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