This Week's Resolution Recipe
Sep. 26th, 2005 12:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerPizza Vesuvio
dough:
1 cup semolina flour
4 cips white flour
2 tsp salt
1 packet yeast
1 3/4 cups warm water
Whisk the yeast into the water until dissolved and bubbly. Let rest for 5 minutes. Mix in the flours until the dough is slightly sticky, soft, and supple. Fold the dough into a ball and place into a bowl brushed with olive oil, turn the dough to coat, and cover with plastic wrap. Let the dough sit at room temperature for 30 minutes, then refrigerate for at least two hours or overnight.
Remove the dough two hours before pizza time. Gently transfer dough to a floured board and divide into six (or three, depending on how thin you like your crust - six makes very thin pizzas) pieces. Gently round each piece into a ball and brush each with olive oil. Line a pan with parchment, place dough balls on the pan, and cover with plastic wrap. Let sit for 2 hours to take off the chill.
Heat the oven at 500 for at least an hour, preferably with a baking stone. Flatten each dough ball into a 10" round, preferably by shaping. I usually use a rolling pin because I'm a wimp. When the dough gets springy and refuses to extend, let it relax for five minutes and continue.
Topping:
1/2 cup chopped, peeled Roma-style tomatoes
3 ounces bufalo mozzarella
1 Tbsp truffle paste
2 Tbsp olive oil
ground black pepper
Divide the 6 ounce dough ball from above in two. Shape one to a crust and divide the second into five equal pieces, which you will roll to strands the length of the crust. Sprinkle the tomato pieces over the surface of the dough. Form the mozzarella into a soft ball and place it in the center of the dough. Dollop the truffle paste over the cheese. Drizzle 1 Tbsp olive oil over the cheese ball, then sprinkle the pepper over the pizza. Lay the dough strands across so they divide the pizza in pie wedges. Brush the strands with 1 Tbsp oil.
Slide the pizza onto the baking stone and bake for 12 to 15 minutes. Let cool for three minutes before serving.
What worked: This is a pretty pizza.
What didn't: Unfortunately, made less pretty by the dough getting slightly soaked from the tomatoes and shlorping distortedly as I eased it into the oven. A steel peel would have worked better in this case (I use wood). Also, the truffles didn't taste as overwhelming as I expected (although that may be because they were a couple years old, sealed in oil).
Will I make it again? I might. Although the other pizza I made (proscuitto and arugula, with a base of homemade tomato paste) was tastier.
dough:
1 cup semolina flour
4 cips white flour
2 tsp salt
1 packet yeast
1 3/4 cups warm water
Whisk the yeast into the water until dissolved and bubbly. Let rest for 5 minutes. Mix in the flours until the dough is slightly sticky, soft, and supple. Fold the dough into a ball and place into a bowl brushed with olive oil, turn the dough to coat, and cover with plastic wrap. Let the dough sit at room temperature for 30 minutes, then refrigerate for at least two hours or overnight.
Remove the dough two hours before pizza time. Gently transfer dough to a floured board and divide into six (or three, depending on how thin you like your crust - six makes very thin pizzas) pieces. Gently round each piece into a ball and brush each with olive oil. Line a pan with parchment, place dough balls on the pan, and cover with plastic wrap. Let sit for 2 hours to take off the chill.
Heat the oven at 500 for at least an hour, preferably with a baking stone. Flatten each dough ball into a 10" round, preferably by shaping. I usually use a rolling pin because I'm a wimp. When the dough gets springy and refuses to extend, let it relax for five minutes and continue.
Topping:
1/2 cup chopped, peeled Roma-style tomatoes
3 ounces bufalo mozzarella
1 Tbsp truffle paste
2 Tbsp olive oil
ground black pepper
Divide the 6 ounce dough ball from above in two. Shape one to a crust and divide the second into five equal pieces, which you will roll to strands the length of the crust. Sprinkle the tomato pieces over the surface of the dough. Form the mozzarella into a soft ball and place it in the center of the dough. Dollop the truffle paste over the cheese. Drizzle 1 Tbsp olive oil over the cheese ball, then sprinkle the pepper over the pizza. Lay the dough strands across so they divide the pizza in pie wedges. Brush the strands with 1 Tbsp oil.
Slide the pizza onto the baking stone and bake for 12 to 15 minutes. Let cool for three minutes before serving.
What worked: This is a pretty pizza.
What didn't: Unfortunately, made less pretty by the dough getting slightly soaked from the tomatoes and shlorping distortedly as I eased it into the oven. A steel peel would have worked better in this case (I use wood). Also, the truffles didn't taste as overwhelming as I expected (although that may be because they were a couple years old, sealed in oil).
Will I make it again? I might. Although the other pizza I made (proscuitto and arugula, with a base of homemade tomato paste) was tastier.
