INGREDIENTS

INSTRUCTIONS

MASTER PIZZA DOUGH RECIPE
Pre heat oven with pizza stone in it to 525 degrees.
Shape a pizza, and let it rise a second time.
When ready to cook, sprinkle a pizza peel with cornmeal. Carefully place
the pizza on the paddle. Inside the rim, arrange the mozzarella slices
evenly. Sprinkle with 1/8 teaspoon of the coarse salt. Sprinkle cornmeal on
pizza stone in oven. Slide pizza onto pizza stone.
Bake 6 minutes. (If a softer crust is desired, dab rim with moistened brush
after 3 minutes, and then cook 3 minutes more.) Remove, and immediately
scatter the arugula on the cheese. Sprinkle on the remaining 1/8 teaspoon
of coarse salt. Drizzle oil over all and serve immediately.
  MASTER PIZZA DOUGH RECIPE:
In a small bowl or coffee cup mix together the milk and water. Sprinkle in
the dry yeast, or crumble the fresh yeast in your hand and mix it into the
liquid. Stir once, and let sit in a warm place until there is considerable
foam on the top, about 10 to 20 minutes. (If your mixture doesn't foam up
at least a little, the yeast wasn't fresh. Buy more and start over.)
In a large bowl combine the sifted flours with the salt. Mix well. Spill
the foaming yeast mixture into the bowl and, working with a wooden spoon,
mix together rapidly. Smooth out as many yeast clumps as possible during
this stage. Your dough at this point will be very wet.
Dust a work surface with flour. Add a little flour, about 1/4 cup, to the
dough in the mixing bowl.
This should enable you to scrape the dough together and place it on the
floured surface. Add more flour if necessary. Begin kneading the dough on
the work surface with your hands and adding tipo 00 flour or cake flour,
1/4 cup at first, less and less as you proceed. While you are kneading, at
first the dough will probably stick to the work surface and your hands.
Don't worry. Keep kneading and adding more flour. But don't lose patience
and add too much. Add slowly.
The goal is to create dough that is just past sticky; in fact, when it is
finished, it should be threatening to stick to the work surface. You may
even want to work with a spatula to remove the dough from the surface if it
sticks slightly. All together, kneading time should be about 10 minutes,
until the dough is smooth, silky, and just past stickiness. Do not end up
with very dry, very stable dough.
Lightly oil the bottom of a large bowl with the olive oil. Form the dough
into a ball. Place the dough in the bowl, and cover tightly with plastic
wrap. Place the bowl in a spot that's room temperature, neither warm nor
cool. In 2 hours or so, the dough should double in size.
Cut the dough into 4 quarters. Place 1 quarter on a floured surface,
pulling it gently into a round as you place it on the surface. Your goal is
a round pizza that is 6 to 7 inches in diameter, approximately 1/4 inch
thick, except at the rim where it should be about 3/8 inch thick. Use one
of the following means to achieve this:
* Pull it from the outer edges until the desired shape is reached.
* Working it with your fingertips, push toward the rim, until the center is
1/4 inch thick and the rim is 3/8 inch thick.
* Do it pizzeria style by placing the dough on your 2 fists, and revolving
it on your fists until it has widened to the desired shape (be careful not
to tear the dough at the center).
* Use these techniques in combination.
continued in part 2

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