Source: Saveur Magazine #7 July/Aug. 1995
Makes 4 servings.
Preparation time: 3 hours
Tips: Select few flavorful toppings per pizza, don't over load.
Pizza - Master
European Style Pizza
Ingredients
Preparation
DOUGH: makes 2- 12" pizzas
2 1/4 teaspoons active dry yeast (1 package = 7 g)
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 teaspoon salt
1 cup warm water
extra virgin olive oil to coat
1/2 cup cornmeal to coat pan or oven stone
SAUCE: un-cooked type*
28 ounces imported pear-shaped tomatoes, canned or fresh
1 tablespoon chopped fresh basil
1 1/2 teaspoons dried oregano
1 teaspoon freshly grated Romano cheese
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, chopped
DOUGH:
1. Dissolve yeast in 1/4 cup lukewarm water in a large bowl. Set aside until yeast begins to activate (it will foam a little), about 10 minutes. Combine flours and salt in a small bowl. Add 1 cup flour mixture to yeast and stir well with a wooden spoon or your hands. Mix in 1/2 cup water, then add remaining 1 cup flour, then gradually stir in about 1/4 water and mix well. The dough should be fairly soft, but not too wet.
2. Turn dough on a lightly floured work surface and knead with the heels of your palms until it has a smooth, uniform texture, about 10-12 minutes. Divide dough into 2 even balls. Coat the insides of 2 medium bowls, cover bowles with damp cloths or plastic wrap, and set aside to rise until doubled in bulk, about 2 1/2 - 3 hrs.
3. Dust pizza pans heavely with flour or coarse cornmeal. Taking care to not overwork dough. Punch and stretch each ball to a 12" circle. Add desired topping and bake at 500 F degrees for 12-15 minutes. Use oven stone. Drizzle a little olive oil and serve.
SAUCE: un-cooked type*
1. Drain tomatoes if canned. Place all ingredients in food processor or blender; cover and process until smooth. 2. Use immediately or cover and refrigerate sauce up to 48 hours. Freeze up to 2 months. Thaw in refrigerator before using. Sauce is best freshly mixed.
Makes about 1 1/2 cups of sauce, plenty for 2 pizzas
CREATE YOUR OWN TOPPING:
1 cup of SAUCE non-cook type, approximately per 12" pizza.
Add some cheese such as fresh Mozzarella, goat cheese, Romano and Parmesan etc.. and the toppings of your choice, such as shrimp dusted in Cajun spices, poblano roasted pepper strips, soaked sun-dried tomatoes, fresh basil leaves, black olives, avocado pieces, cooked chorizo chunks, etc. select few at a time. This crust is thin, flat and crispy/ brittle, do not over load with toppings. Bake for about 12 -15 minutes at 500 F degrees or until crust is crispy and cheeses are melted.
MARGHERITA TOPPING: for 2 pizzas. Omit SAUCE.
2 lbs. very large fresh plum tomatoes
1/2 cup tomato puree (optional)
Salt
16 small fresh basil leaves ( or larger ones torn into pieces)
1/4 cup extra virgin olive oil
1/2 lb. fresh mozzarella, sliced.
1. Drop tomatoes in a medium pot of boiling water for 10 seconds, then cool in a bowl of cold water. Slice off tops, slip off skins, and squeeze out seeds. Finely chop tomatoes.
Place tomatoes in colander, sprinkle with salt, and drain for 20 minutes. Transfer to a medium bowl, stir in basil and olive oil (and tomato puree, if needed) and adjust seasoning.
2. Spread tomato mixture evenly over pizza dough, place mozzarella slices on top, and bake at highest setting for 12-15 minutes.
MARINARA TOPPING: omit SAUCE.
Using above recipe, omit basil and cheese. Instead, substitute 4 small cloves garlic, peeled and minced, and leaves from 2 springs fresh oregano.
NOTE: Makes: Two 12" pizza. One pizza makes serving for 2.
*Source Ref.: Betty Crocker's Italian Cooking by Antonio Cecconi
