Amazing Pizza
i've been tweaking this recipe for the past 10 years or so, and am 
finally happy with it! 
 
this is slow rising dough, but is more than worth the time required. 
 
pay special attention to the quality of the ingredients. pizza is a 
simple dish and there's nothing to cover up the taste of ingredients 
that don't quite make the grade. if any ingredient doesn't taste 
wonderful alone, it's not going to get better after you add it to the 
others. 
 
enjoy! 
terry carmen (t...@bupkis.org) 
more recipes at http://www.bupkis.org 
 
 
dough 
 
750 millileters  bottled water
1 tsp  sugar
1 tsp  yeast
2.5 lb.  bread flour, unbleached, unenriched, if possible (i
  use new hope mills)
2 Tbsp  kosher salt
  corn meal
 
equipment: 
dough mixer 
pizza stone(s) 
6 quart plastic bucket w/lid 
 
make the water about 800f (use a thermometer!). 
add the the water, sugar & yeast to the dough mixer bowl and 
whisk (by hand) until dissolved. let sit for 10 minutes. 
add about half the flour and start the mixer on slow (this 
prevents a blinding flour snowstorm, or if you're lucky, your very own 
grain elevator explosion). 
once the ingredients have been mixed, add the salt. (you need to 
add the salt after the yeast has been mixed into the dough, since the 
salt retards the yeast) 
increase speed to medium and keep adding flour until the dough 
becomes sticky and won't splash. 
increase speed to high and continue to slowly add flour 1/2 cup 
(or less) at a time until the dough just cleans the sides and bottom 
of the mixing bowl. the dough should be all on the dough hook, and not 
on the side or bottom of the bowl. 
 
you may need to use more or less flour than specified depending 
on the amount of moisture already in the flour. 
keep kneading until you can windowpane the dough (squish a 
little between your fingers, and pull it apart. if it's ready, you 
will get a thin, semi-transparent membrane). 
put dough into a 6 quart plastic bucket with a snap-on lid, and 
let rise at room temperature (about 700) for 24 hours, or until 
doubled in size. do not punch down dough. the dough must be handled 
gently from now on, since we don't want to lose all the bubbles the 
yeast has worked so hard to make. note that because of the tiny amount 
of yeast used, the temperature is critical. if it's too cold, the 
dough won't rise. dust the cutting board with flour. 
gently remove dough from the bucket, and make a round blob on 
the cutting board. 
cut into quarters. sprinkle a little flour over the each piece 
and form into balls. cover with plastic wrap, let rest for a few 
hours. 
 
 
please note that i'm not a food snob for specifying bottled water. the 
chlorine content and ph of municipal water systems varies wildly 
depending on the level of contamination of the source, and what kind 
of maintenance activities are going on in the water system. bottled 
water is always consistent, and contains little or no chlorine. the 
same chlorine that kills the bacteria in the water also kills the 
yeast. using chlorinated tap water will result in inconsistent 
results and great frustration. 
 
makes (4) pizzas the same size as the peel and stone 
 
 
pizza sauce (adapted from don pintabona) 
 
3   28 oz cans whole plum tomatos, drained
1 Tbsp  tomato paste (optional, depending on the quality of
  the canned tomatos used)
3   smallreally sweet onions, minced (or 1 large)
3 clove  garlic, finely minced
12   leaves fresh basil
1 tsp  dried oregano
1 tsp  sugar
2 Tbsp  olive oil
  salt & fresh ground pepper to taste
 
heat olive oil in a heavy 6 quart pot until shimmering 
add onion, sauti until translucent and softened 
add garlic and sauti until softened 
add tomato paste and saute until slightly cooked 
add tomatoes, crush with a potato masher 
add sugar, oregano and basil 
stir well and bring to simmer 
add salt and pepper to taste 
simmer until the tomatoes break down and the sauce is thick 
 
 
 
 
 
  roasted red pepper, sausage, mushroom & onion pizza with basil
1   sauce (above)
2-1/2 lb.  freshly shredded low moisture, part skim mozzarella
1/2 lb.  sweet sausage (i like the local brand "gianelli")
  grilled or pan fried, cut into rough chunks about a half inch thick.
1   6 or 8 oz jar roasted red peppers sliced into 1/2" x 1"2"
  strips
1 large  red onion (cut into 1/2 slices, then cut the slices
  into 1/2" sections and break apart )
8 oz.  white (or your favorite) mushrooms, sliced 1/4" thick
1 cup  fresh basil leaves
  freshly grated parmigiano reggiano cheese
  extra virgin olive oil
 
put pizza stone(s) into oven. set the oven to 5350 f, and heat for at 
least an hour. sprinkle corn meal on the pizza paddle. make sure you use 
enough, since a stuck pizza is really bad. flatten the dough by poking it 
down gently with your fingers, then when it's mostly flat, stretch it out 
and lay it on the pizza paddle. if you're coordinated and want to impress 
the guests, this is the time to toss it in the air and give it a spin. add 
a layer of mozzarella (the cheese goes on first to keep the sauce from 
making the crust soggy) and a half-dozen blobs of sauce. the sauce spreads 
out while cooking, so don't use too much or your pizza will be soggy. toss 
some red-pepper strips, mushrooms and onions on the top sprinkle on some 
sausage. grate fresh parmigiano reggiano over the top, lay down a dozen or 
so basil leaves and drizzle with a little bit of extra virgin olive oil. 
slide into oven on hot stone and bake until the top is browned and the 
bottom is crispy. 
 
 
-- 
(ID: 10316) Mirror: rec.food.recipes: Fri, Oct 24, 2003


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