| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Active dry yeast |
| 1 1/2 |
c |
Water; (1 lb. 5 oz.) |
| 3 1/2 |
c |
Unbleached white flour |
| 1/2 |
c |
Whole wheat flour; OR USE ANOTHER |
| 1/2 |
c |
Unbleached white flour |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 6 |
|
Cloves garlic; peeled and minced OR |
| 8 |
|
Cloves roasted garlic cloves; (RECIPE BELOW) |
| 3 |
tb |
Olive oil |
|
|
Salt; to taste |
| 8 |
oz |
Mozzarella cheese; grated or diced |
| 2 |
|
Sprigs oregano; rosemary or sage, optional |
|
|
***ROASTING SEPARATE CLOVES OF GARLIC* |
| 1 |
|
Head garlic |
| 1/2 |
c |
Olive oil |
| 3 |
|
Sprigs thyme |
| 1 |
|
Bay leaf |
|
|
Salt; to taste |
|
|
Fresh ground black pepper |
INSTRUCTIONS
PIZZA DOUGH
TOPPING
PIZZA DOUGH Dissolve the yeast in about 1/4 cup water which is quite warm.
When the yeast has bcome foamy, in about 10 minutes, add it to the rest of
the water, which should be likewarm.
Mix the flours and make a well in the center. Gradually stir the water and
yeast into the well. Add the olive oil and salt. Gather the dough and
knead it for 7 to 8 minutes, or until it is soft and lively.
Let the dough double in bulk in a lightly oiled bowl, preferably in the
refrigerator overnight. Punch the dough down, divide it into portions, and
roll these lightly into balls. Let them rest, covered with a towl, on a
lightly floured surface for 20 minutes, or until the dough comes to room
temperature if it was refrigerated.
Stretch the dough gently with your hands on lightly oiled baking pans, or
on floured bakers' peels if you will be baking it on a baking stone. Let
the dough rise in a warm place, covered, for 15 minutes before topping or
filling and baking.
Preheat the oven and baking stone for 30 minutes at 500°F, or preheat the
oven for 15 minutes at 450°F if you are baking on metal pans.
TOPPING Mix the garlic with the olive oil, mashing the roasted cloves well
into the oil. Spread this mixture on the prepared pizza dough. Season
lightly with salt.
Scatter the cheese evenly over the pizzas except on the rims.
Bake the pizzas until they are done, from 7 or 8 minutes ot 15 minutes,
depending on whether you are using a baking stone or metal baking pans.
For an herb garnish, chop the leaves and sprinkle them over the pizzas
before cutting and serving.
ROASTING SEPARATE CLOVES OF GARLIC Preheat the oven to 250°F. Break the
garlic head into cloves, leaving the inner skins on. Place in a small
oven-proof dish and add the olive oil, thyme, and bay leaf. Season lightly
with salt and pepper.
Bake the garlic until it is very tender, about 40 minutes. Turn the cloves
over from time to time. Remove the dish from the oven and let the garlic
cool to room temperature.
NOTES : The dough can be set in a warm, draft-free place, covered with a =
towel or plastic wrap, for 1 hour, or until double instead of put in the =
refrigerator.. More garlic can be can be spread on pizza. Two thinly sliced
tomatoes can be put on pizzas after the garlic and befo= re the cheese.
One-quarter cup Parmesan cheese can be added after the mozzarella cheese.
Recipe by: "Garlic Book" by Susan Balsinger & Carolyn Dille
Posted to recipelu-digest by Nesb2@aol.com on Feb 23, 1998
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