Text 5629, 121 rader
Skriven 2011-01-09 05:03:00 av Dave Drum (1:124/311)
Ärende: Gourmet 443
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza Margherita
 Categories: Pizza, Cheese, Classic
      Yield: 6 servings
 
MMMMM---------------------------DOUGH--------------------------------
    1/4 oz Pk active dry yeast
  1 3/4 c  Unbleached all-purpose
           - flour; divided, + more for
           - dusting
    3/4 c  Warm water, divided
      1 ts Salt
    1/2 tb Olive oil

MMMMM--------------------------TOPPING-------------------------------
     14 oz Can whole tomatoes in juice
      2 lg Garlic cloves; smashed
      2 tb Olive oil
      4    Basil leaves + more for
           - sprinkling
    1/4 ts Sugar
      6 oz Fresh mozzarella; in 1/4"
 
  Equipment: a pizza stone
  
  The secret to a great pizza Margherita is to use the best
  ingredients you can find-and to approach them with restraint.
  (Just because a little cheese is good doesn't mean a lot
  will be better!) We always start with our all-time favorite
  pizza dough, adapted from chef Chris Bianco, of Pizzeria
  Bianco, in Phoenix. This slightly wet dough, in conjunction
  with a hot pizza stone, produces a crisp yet chewy crust,
  the perfect canvas for bright homemade tomato sauce, fresh
  mozzarella, and verdant basil leaves.
  
  Make dough:
  
  Stir together yeast, 1 tablespoon flour, and 1/4 cup warm
  water in a large bowl and let stand until surface appears
  creamy, about 5 minutes. (If mixture doesn’t appear creamy,
  discard and start over with new yeast.)
  
  Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and
  oil and stir until smooth. Stir in enough flour (1/4 to 1/3
  cup) for dough to begin to pull away from side of bowl.
  (Dough will be slightly wet.)
  
  Knead on a floured surface, lightly reflouring when dough
  becomes too sticky, until smooth, soft, and elastic, about 8
  minutes. Form into a ball, put in a bowl, and dust with flour.
  Cover with plastic wrap or a kitchen towel (not terry cloth)
  and let rise in a draft-free place at warm room temperature
  until doubled, about 1 1/4 hours.
  
  Make tomato sauce while dough rises:
  
  Pulse tomatoes with juice in a blender briefly to make a
  chunky purée.
  
  Cook garlic in oil in a small heavy saucepan over medium-low
  heat until fragrant and pale golden, about 2 minutes. Add
  tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer,
  uncovered, stirring occasionally, until thickened and reduced
  to about 3/4 cup, about 40 minutes. Season with salt and cool.
  
  Heat pizza stone while dough rises:
  
  At least 45 minutes before baking pizza, put stone on oven
  rack in lower third of electric oven (or on floor of gas
  oven) and preheat oven to 500øF.
  
  Shape dough:
  
  Do not punch down. Dust dough with flour, then transfer to
  a parchment-lined pizza peel or large baking sheet. Pat out
  dough evenly with your fingers and stretch into a 14-inch
  round, reflouring fingers if necessary.
  
  Assemble pizza:
  
  Spread sauce over dough, leaving a 1-inch border (there may
  be some sauce left over). Arrange cheese on top, leaving a
  2 to 3-inch border.
  
  Slide pizza on parchment onto pizza stone. Bake until dough
  is crisp and browned and cheese is golden and bubbling in
  spots, 13 to 16 minutes. Using peel or baking sheet, transfer
  pizza to a cutting board. Cool 5 minutes. Sprinkle with some
  basil leaves before slicing.
  
  Cooks' notes:
  
  •Dough can be allowed to rise slowly in the refrigerator
  (instead of in a warm place) for 1 day. Bring to room temp
  before shaping.
  
  •Tomato sauce can be made 5 days ahead and chilled.
  
  by Melissa Roberts and Maggie Ruggiero
  
  Gourmet | January 2009
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 31 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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