| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Italian, Main dish, Vegetarian | 3 | Pizze |
INGREDIENTS
| 1/4 | t | Dried yeast |
| 1/2 | c | Warm water |
| 3 | c | Water, room temperature |
| 3/4 | c | Durum flour biga, see recipe |
| 7 1/2 | c | Durum flour |
| 1 | T | Salt |
| 3 3/4 | t | Oregano, chopped |
| 6 | T | Olive oil |
| 2 | Juicy tomatoes | |
| 3 | Green onions, white part | |
| trimmed & sliced opt. | ||
| 3 | t | Capers, optional |
| 1 1/2 | t | Salt |
| Olive oil | ||
| Cornmeal |
INSTRUCTIONS
Stir yeast into warm water in a mixing bowl & let proof for 10 minutes. Add the 3 c water & squeeze the biga into the flour through your fingers. Whisk in the flour & the salt, 1/2 c at a time until the dough becomes too thick to whisk. Using your hands, continue to mix until a dough is formed. Set it on a floured surface & knead 13 to 15 minutes until smooth & elasticy. Set dough in a large, lightly oiled bowl, cover tightly & leave to rise in a cool spot until tripled, 8 hours. Shape dough by turning out onto a floured surface & divide into 3 pieces. Shape each piece into a rough ball. Oil 3 14" or 15" pizza pans & stretch each ball of dough to cover (or roll with a rolling pin). If the dough resists, allow it to rest for a few minutes before resuming. You will need a 1" rim on each dough base. The dough can be left for up to an hour before being topped. Sprinkle the oregano over the dough & drizzle on the oil, spreading it over the top. Squeeze the tomato chunks right on top of the dough & scatter the rest on top. Add green onions & capers. Finish by sprinkling salt over. Preheat oven to 450F. Bake pizze until the crusts are golden, 20 to 25 minutes. Brush edges with oil & serve hot. VARIATION: Shape dough into 3 rounds & place on oiled baking sheets sprinkled with cornmeal. Cover & let rise for 2 hours. Bake at 450F until hollwo when tapped. Makes 3 loaves.
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