Text 33102, 107 rader
Skriven 2013-01-28 13:06:12 av Dave Drum (1:261/38)
Ärende: Gourmet 1527
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gardener's Pizza - Part One
 Categories: Pizza, Cheese, Herbs, Vegetables
      Yield: 4 servings

MMMMM---------------------------DOUGH--------------------------------
           Generous pinch of sugar
  1 1/4 c  (300 ml) warm water
           - (110°F/45°C)
    1/4 oz (7 g) pkg active dry yeast
      2 tb Extra-virgin olive oil; +
           - more for drizzling
      2 c  (255 g) bread/strong flour
  1 1/4 c  (200 g) whole-wheat/whole
           - meal flour
      1 ts Fine sea salt
           Cornmeal or semolina flour

MMMMM--------------------------TOPPING-------------------------------
      6 oz (170 g) cheese; mozzarella,
           - burrata, or fresh ricotta
      2 cl Garlic; very thin sliced
      4    Handfuls fresh veggies;
           - sliced tomatoes,
           - arugula/rocket, sorrel,
           - shaved zucchini/courgette,
           - kale, Swiss chard, corn,
           - mushrooms
           Handful of fresh herbs;
           - basil, opal basil
           Parmigiano-Reggiano cheese
           Extra-virgin olive oil
           Fine sea salt
           Fresh ground black pepper

  Make the dough: Whisk a pinch of sugar into the warm water
  in a small bowl and sprinkle the yeast over the top {yeast
  feeds on sugar so this helps to wake it up and get it
  going}.

  Stir 3 cups/385 g of the flours and salt together in a
  large bowl or the bowl of a stand mixer to combine
  {reserving 1/4 cup/30 g flour for later}. Make a well in
  the center and pour in the yeast mixture. Stir with a fork
  or the dough hook to make a shaggy dough. If making the
  dough by hand, stir vigorously with a wooden spoon to work
  the gluten for about 5 minutes until the dough is smooth.
  Then turn onto a lightly floured countertop and knead
  until the dough is smooth and elastic, about 5 minutes,
  adding small sprinkles of flour as needed to just keep it
  from sticking. If you're using a stand mixer fitted with
  the dough hook, beat on high speed until the dough comes
  together and slaps the side of the bowl, about 5 minutes,
  adding up to 1/4 cup/30 grams more flour as needed to
  create a cohesive ball.

  Divide the dough half {for large pizzas} or quarters {for
  small pizzas} and form into balls. Place each ball of
  dough in a lightly oiled plastic bag, seal, and
  refrigerate overnight {it gets more supple as it sits
  overnight} or up to 3 days {or freeze for up to 1 week}.

  Remove the dough from the fridge 2 hours before you plan
  to cook. Oil two or four bowls {depending on whether you
  are making two large or four individual pizzas}. Turn each
  dough ball in the bowl to coat in oil; cover the bowl
  tightly with plastic wrap/cling film. Draw a circle around
  the top to mark where the dough is now, so you can watch
  it expand. Set aside in a warm place until doubled, about
  2 hours.

  Position a pizza stone on the bottom rack of your oven.
  Preheat the oven to 475°F/240°C/gas 9 at least 45 minutes
  before you plan to bake the pizzas.

  Lightly dust a clean countertop and the dough with flour.
  Press and pat each ball of dough into a rectangle or
  round. Once you have the basic shape you want, stretch the
  dough by draping it over the back of your hands and
  wrists, letting it hang down so gravity does the work. For
  larger pizzas, aim for a 7-by-12-inch/17-by 30.5-cm
  rectangle or a 12-inch/30.5-cm round; for individual
  pizzas, aim for a 6-to-9-inch/15-to-23-cm round or
  rectangle for smaller pizzas and flatbreads, depending on
  how thick you like your dough. {Don't worry if it's
  misshapen.} Cover the dough with a towel until baking.

  Continued to PART TWO

  by Sarah Copeland; The Newlywed Cookbook

  Epicurious | May 2012

  Yield: Makes enough dough for a double date, or 2 date
  nights {4 pizzas or 2 large ones}

  MM Format by Dave Drum - 12 May 2012

  Uncle Dirty Dave's Archives

MMMMM

... Dyspepsia is the remorse of a guilty stomach. -- A. Kerr

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