Cafe Lagos Pizza With Heirloom Tomatoes And Ricotta Salata Recipe - extra virgin extra virgin olive oil

Method

• * Preferably mixed red and yellow heirloom varieties** Ricotta salata, a salted and aged ewe's lowfat milk cheese from Italy
• Place a pizza stone in the oven and preheat to 550 degrees F or possibly as high as your oven will go, for 30 min.
• Gently flatten a dough ball on a floured board and begin stretching into a rough circle about 8 inches in diameter Don't lb.
• or possibly healthy pinch the dough or possibly it won't stretch.
• Place the dough on a well-floured pizza peel or possibly back of a baking sheet.
• Brush with extra virgin 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 till the crust is light brown, about 3 to 4 min.
• 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 c. of the ricotta salata.
• Slide the rack back in and bake 2 to 3 min longer or possibly till the cheese is slightly melted and the crust is browned.
• Transfer to a plate and top with a healthy pinch of oregano, a sprinkling of basil, and a drizzle of extra virgin olive oil.
• Repeat with all the remaining dough balls.
• Serve warm.
• Note: Greek oregano is available at Middle Eastern and specialty stores.
• Makes six 8-inch pizzas
• Directions for pizza dough:Combine 1/4 c. of the water and the yeast in a large mixing bowl or possibly heavy-duty mixer fitted with a paddle.
• Stir to dissolve the yeast in another bowl, mix together 6 c. of the flour and the salt.
• Add in 1 c. of the flour to the yeast mix and mix with a wooden spoon or possibly on low speed in mixer.
• Stir in the remaining water and start adding the flour, 1 c. at a time, mixing till smooth after each addition.
• Turn the flour out onto a well-floured board and knead, or possibly change to dough hook on mixer and knead on medium speed, adding sufficient flour to make a soft but not wet dough.
• Knead till smooth and uniform, at least 5 min.
• Divide the dough equally into 6 pcs 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 extra virgin olive oil and cover with plastic wrap.
• Let rise in a hot place for 2-1/2 to 3 hrs, or possibly till doubled.
• Makes six 8-inch pizza crusts.
• 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 sufficient, use a serrated knife.
• Ricotta salata, a salted and aged ewe's lowfat milk cheese from Italy adds a tangy jolt .
• The pizza is finished off with a sprinkling of fresh basil, crumbled Greek oregano for a distinct Mediterranean flavor and a drizzle of the finest extra virgin extra virgin olive oil.
• panini, bruschetta, flavorful stuffings and inventive main courses), by Gwenyth Bassetti and Jean Galton; Sasquatch Books, 1998;