| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pies, Main dish, Italian |
1 |
Pizza |
INGREDIENTS
| 4 |
tb |
Active dry yeast |
| 3 |
tb |
Salt |
| 4 1/4 |
c |
Flour (all-purpose) |
| 1/2 |
c |
Extra virgin olive oil |
|
pn |
Sugar |
| 5 |
tb |
Warm water |
|
|
Garlic, chopped |
|
|
Tomatoes, canned, peel/slice |
|
|
Anchovy fillets |
|
|
Oregano |
|
|
Salt |
|
|
Fresh ground black pepper |
|
|
Buffalo-milk Mozzarella |
|
|
Tomatoes, canned, peel/slice |
|
|
Salt |
|
|
Fresh ground black pepper |
|
|
Basil leaves, fresh, chop |
|
|
Buffalo-milk Mozzarella |
INSTRUCTIONS
TOPPING - NAPOLETANA PIZZA
TOPPING - MARGHERITA PIZZA
PREPARATION OF DOUGH: 1. Sprinkle the yeast and half the sugar on the warm
water in a small bowl. Stir until yeast dissolves. Let stand until mixture
is dubbly. 2. Put most of the flour and the salt into a medium bowl. Stir
in the yeast mixture and oil and keep stirring until a smooth soft dough
forms. 3. Knead on a floured surface, using as much of the remaining flour
as necessary to form a stiff elastic dough. Place dough in a large greased
bowl, cover and let rise in a warm place until doubled in volume (30 to 45
minutes) and not sticky. While the dough is rising, prepare your topping
sauce. 4. Punch down dough. Knead briefly on lightly floured surface to
distribute air bubbles; let dough rest 5 minutes longer. 5. Flatten dough
into circle on lightly floured surface. Roll out from center towards edges
to form a flat round, then place in a greased 12-inch pizza pan. Sprinkel
dough with extra virgin olive oil. 6. Pour preferred topping over pizza
dough and bake in oven preheated to 220C(450F) until golden brown (about 20
minutes). Cut into wedges and serve.
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