![]() A pizza stone should not be washed, since it is poreous-just scrape and brush any remaining debris. * A Pizza stone is usually a rectangular stone made of terra cotta-it helps to bake a good crusty pizza and focaccia, because it heats to high temperature and disperses the heat evenly, cooking the bottom of the pizza evenly and crisply. Return the pizza to the grill on the sheet pan, cover the grill and cook for 3 or. Remove from oven and repeat with remaining dough, sauce, cheese and olive oil. Put the mozzarella and tomato slices on top and season with salt and pepper. Slide off the pizza peel or sheet pan onto the baking stone (or on your sheet pan/cast-iron skillet).īake the pizza until the cheese is melted and bubbly and the crust is browned and crisp on the bottom, about 10 minutes. In the spaces where you haven’t dotted sauce, lay half of the cheese. Spread one-fourth of the cheese over the pizza and drizzle with 1 tablespoon of. Place the dough circle on a piece of parchment on a pizza peel-paddle (or if you do not have a pizza paddle, slide the parchment paper with the pizza dough circle on the back of a sheet pan.) Spread half of the sauce onto the dough, use just enough sauce to dot about half of the pizza’s surface, leaving a lip around the edge. Spread 1/4 cup of the tomato sauce over the dough to within 1 inch of the edge. Place the dough circle on your work surface and press it out as thin as you can with your fingertips. Use your knuckles to pull out and stretch the round into a thin circle. (You can use a sheet pan or a cast iron skillet to bake the pizza if you do not have a stone.)ĭivide the dough in half, then form it into a flat round and let rest on top of your knuckles on both raised fists. Place a pizza stone on the rack in the lower third of the oven. If you can't find the San Marzano variety of strained tomatoes, you can use San Marzano whole peeled tomatoes and puree them in a food mill or food processor.Preheat oven to 450 degrees F. You can use store-bought pizza dough instead of homemade. Remove from the oven, sprinkle over a pinch of dried oregano, scatter the basil leaves and drizzle with a touch of olive oil. Remove from the oven, scatter your fresh mozzarella over the top and pop it back in until the cheese is melted, 3 to 5 minutes more. Pizza Margherita: Origins Pizza Margherita. Bake the pizza until the crust is cooked and beginning to brown slightly, about 10 minutes. Francine Segan, food historian and Italian food expert, reveals the history and variations of the queen of pizzas. (Reserve the remaining ball for another use store in the refrigerator for up to 24 hours.) Using your hands or a rolling pin, roll the dough out to a 10-inch circle and place it on a semolina-dusted pizza peel or an upside down baking sheet. Take the remaining ball of dough and dredge it in the flour on all sides. In a small bowl, mix together the strained tomatoes, olive oil and salt set aside. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you don't have a pizza stone you can use a large baking sheet turned upside down. Fresh Pizza Dough: In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Cover the bowls with plastic wrap and place in a warm place (inside a microwave or a turned-off oven works best) until it doubles in size and when poked with a finger, the indent remains (it doesn't spring back), about 1 1/2 hours.įor the margherita pizza: Place a pizza stone in the oven and preheat the oven to 475 degrees F. Place a ball in each of the oiled bowls seam-side down, and brush the tops with a little oil to stop them from drying out. Increase the speed to medium and allow the machine to knead the dough, adding more flour if necessary, until it is smooth and comes away from the side of the bowl, 6 to 7 minutes.ĭivide the dough in two pieces and roll each into a ball. Mix on medium-low speed until everything is combined. Stir the yeast in the water to make sure it's all dissolved and add it to the flour mixture. In the bowl of a stand mixer fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of the flour and the remaining 1 1/2 teaspoons sugar. Oil two bowls with a little olive oil and set aside. For the pizza dough: Add the warm water in a small bowl and sprinkle over 1 teaspoon of the sugar and the yeast set aside so the yeast can proof.
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