Text 14613, 95 rader
Skriven 2011-08-12 20:22:00 av JIM WELLER (1:123/140)
Ärende: Pizza 6
===============
Finally, a real pizza with proper ingredients and good instructions:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cafe Lago's Pizza w/Heirloom Tomatoes & Ricotta Salata
 Categories: Vegetarian, Pizza, Cheese
      Yield: 6 Servings
 
      3 tb Extra virgin olive oil
           Plus more for drizzling
      5 lg Cloves garlic; minced
      4    Ripe tomatoes; very thinly
           -sliced,
      2 c  Crumbled ricotta salata;
           -room temp
           Dried greek oregano
      8 lg Fresh basil leaves;
           -chiffonaded
           CLASSIC ITALIAN PIZZA DOUGH:
      2 c  Lukewarm water; (90-95 F)
  1 1/2 ts Active dry yeast
      7 c  Unbleached all-purpose flour
    1/2 tb Salt
           Olive oil
 
  Use mixed red and yellow heirloom varieties.

  Ricotta salata, a salted and aged ewe's milk cheese from Italy

  Directions for pizza dough: Combine 1/4 cup of the water and the
  yeast in a large mixing bowl or heavy-duty mixer fitted with a
  paddle. Stir to dissolve the yeast in another bowl, mix together 6
  cups of the flour and the salt. Add 1 cup of the flour to the
  yeast mixture and mix with a wooden spoon or on low speed in
  mixer. Stir in the remaining water and start adding the flour, 1
  cup at a time, mixing until smooth after each addition. Turn the
  flour out onto a well-floured board and knead, or change to dough
  hook on mixer and knead on medium speed, adding enough flour to
  make a soft but not wet dough. Knead until smooth and uniform, at
  least 5 minutes.
  
  Divide the dough equally into 6 pieces and form into balls. Flatten
  with the palm of your hand. Place on a well-floured baking sheet, 3
  to 4 inches apart. Brush the dough with olive oil and cover with
  plastic wrap. Let rise in a warm place for 2-1/2 to 3 hours, or until
  doubled. Makes six 8-inch pizza crusts.

  Place a pizza stone in the oven and preheat to 550 degrees F or as
  high as your oven will go, for 30 minutes.
  
  Gently flatten a dough ball on a floured board and begin
  stretching into a rough circle about 8 inches in diameter Do not
  pound or pinch the dough or it will not stretch. Place the dough
  on a well-floured pizza peel or back of a baking sheet. Brush with
  olive oil and sprinkle with some of the garlic. Leaving a 1/2-inch
  rim, cover the dough with one sixth of the tomatoes, alternating
  red and yellow slices. Place on the stone and bake until the crust
  is light brown, about 3 to 4 minutes. While the pizza is baking,
  prepare the next round of dough. When the crust is browned, slide
  out the oven rack and sprinkle with about 1/2 cup of the ricotta
  salata. Slide the rack back in and bake 2 to 3 minutes longer or
  until the cheese is slightly melted and the crust is browned.
  
  Transfer to a plate and top with a pinch of oregano, a sprinkling
  of basil, and a drizzle of olive oil. Repeat with all the
  remaining dough balls. Serve hot.

  Makes six 8-inch pizzas

  Recipe by: Cafe Lago, Seattle

  Cafe Lago is a Seattle restaurant institution famous for its
  wood-fired pizza oven. Fueled by a variety of woods, this oven fires
  up to 800 For 900 F, turning out pizza with a crisp crust and a hint
  of wood smoke. Toppings vary seasonally--this one is a summer
  specialty. Heirloom tomatoes deliver incredible flavor and color; to
  slice the tomatoes thin enough, use a serrated knife.
  
  Source: Cooking with Artisan Bread by Gwenyth Bassetti and Jean
  Galton
  
MMMMM



Cheers

YK Jim


... I'm a Caribou Chili Pizza Beta Tester

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