PIZZA MARGARITA FROM SCRATCH (AS ALWAYS) ON APRIL 17

PIZZA MARGARITA FROM SCRATCH (AS ALWAYS) ON APRIL 17

Pizza Dough (Based on Peter Reinhart’s Pizza Dough)
We are still improving this recipe… Soon we will be updating the photos to show some changes on the overall look of the pizza.

Ingredients for 2 large pizzas

4 1/2 cups bread flour, chilled
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil (optional)…. But it’s a great thing
1 3/4 cups water, ice cold (40°F)
Semolina flour or cornmeal for dusting

1. Using an electric mixer and low speed,  combine (with the paddle attachment) all the ingredients.

2. When  the ingredients are evenly distributed, change the paddle attachment to the dough hook attachment and on medium speed continue kneading for 7 minutes, until the dough is soft, slightly sticky and elastic. if you do this process by hand, knead the dough until you get the results described above…. don’t worry it’s totally possible to do by hand as well.

3. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle extra flour just until it clear the sides.

4. Sprinkle flour on the counter and transfer the dough to the counter, divide the dough in 2 parts and gently round the doughs into a ball. Put them on 2 bowls, mist the doughs generously with spray, cover them plastic wrap and let them rise for 1 hr or to double their size. You can reserve one of the doughs and keep it on the fridge for up to 3 days and 3 months on the freezer. When you decide to use it, remove from the fridge and allow it to rest for 2 hrs before using it. (After the dough is defrosted)

5. After the dough has risen sprinkle the counter with flour and mist the counter with spray oil. Dust your hand and gently press the dough into a flat disk about 1/2 inch thick and 8 inches diameter. Sprinkle the dough with flour, mist it again with spray oil and cover it loosely with plastic wrap. Let rest for 1 hour.

6. About 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Heat the oven as hot as possible, 500 to 550F. If you don’t have a baking stone, use the back of a sheet pan, but don’t preheat the pan.

7. Generously dust a pizza peel or the back of a sheet pan with semolina flour or cornmeal. Dip you hands on flour and left the dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce.

8. When the dough is stretched out to about 12 inches, lay it on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide.

9. Brush the pizza with olive and cook it on the oven for 10 minutes, until is golden brown, take it out of the oven, top it with thin slices of tomatoes and mozzarella cheese on top, put it back in the oven and broil until the cheese has melted and turned golden.

10. Take out of the oven and sprinkle with hand-torn basil. Enjoy!