This pizza has tomato paste, roasted capsicum, mushrooms, fresh tomatoes and feta cheese. I sprinkled some basil before eating.
This pizza has tomato paste, salami and cheese.
This is a sweet pizza with mascarpone cheese and yohurt mixed with some icing sugar and apples and some brown sugar on the top.
~ BASIC PIZZA DOUGH ~
Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.
Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).
4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled
1 3/4 Tsp Salt
1 Tsp Instant yeast
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar - FOR GF use agave syrup
Semolina/durum flour or cornmeal for dusting
- Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
- Add the oil, sugar and cold water and mix well in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.
- With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).
- NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
- Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.
- NOTE: If the dough sticks to your hands, then dip your hands into the flour again.
- Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.
- Put the pan into the refrigerator and let the dough rest overnight or for up to three days.
- On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator.
- Dust the counter with flour and spray lightly with oil.
- Place the dough balls on a floured surface and sprinkle them with flour.
- Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter.
- Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.
- At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).
- NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.
- Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Flatten and toss it.
- When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.
- Lightly top it with sweet or savory toppings of your choice.
- Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.
- Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.