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Categories:
water salt confectioners sugar yeast extra-virgin olive oil all-purpose extra-virgin olive oil garlic green olives red pepper salt Mozzarella
Viewed: 28 - Published at: 10 years agoIngredients
- 1 1/2 cups water
- 1 tablespoon Maldon salt (see Note)
- 1 teaspoon confectioners sugar
- 1 package rapid-rise yeast
- 1 tablespoon extra-virgin olive oil
- 4 cups all-purpose flour
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 4 large garlic cloves, thinly sliced
- 20 green olives, preferably Castelvetrano, pitted and coarsely chopped
- Crushed red pepper, for sprinkling
- Maldon salt and freshly ground black pepper
- 1 pound fresh mozzarella, sliced 1/8 inch thick
Method
- In a small sauce-pan, bring the water to 125, using an instant-read thermometer to monitor the temperature.
- Stir in the Maldon salt and the confectioners' sugar until dissolved.
- Stir in the yeast and the olive oil and let stand at room temperature until foamy, about 5 minutes.
- In the bowl of a standing mixer fitted with the paddle attachment, mix the flour with the yeast mixture at low speed for 10 minutes.
- Let the pizza dough rest for about 10 minutes, then mix again at low speed for 10 minutes longer.
- Lightly oil a large, warmed ceramic or glass bowl.
- Transfer the dough to the bowl, cover with a damp towel and let the dough stand in a warm place until doubled in bulk, about 2 hours.
- On a lightly floured work surface, punch down the pizza dough and evenly divide it into 4 pieces.
- Roll the pieces into balls.
- Dust the balls lightly with flour and set them on a large baking sheet about 6 inches apart.
- Cover the balls with lightly oiled plastic wrap and let stand for 2 hours.
- Set a pizza stone in the middle rack of the oven and preheat at 500 for 1 hour.
- In a small skillet, heat the 2 tablespoons of olive oil.
- Add the garlic and cook over low heat until golden brown, shaking the skillet a few times, about 4 minutes.
- Five minutes before baking the pizzas, preheat the broiler.
- Lightly flour a pizza peel or rimless baking sheet.
- On a floured work surface, lightly roll out 1 ball of dough into an 8-inch round circle.
- Using your hands, stretch the dough into a thin, 12-inch round.
- Transfer the dough to the peel.
- Lightly brush the dough with olive oil.
- Scatter one-fourth of the olives and garlic evenly over the dough.
- Sprinkle with a pinch of crushed red pepper and season with salt and black pepper.
- Arrange one-fourth of the mozzarella over the dough.
- Slide onto the pizza stone.
- Broil for about 5 minutes, until the bottom crust is crisp and the top is bubbling.
- Transfer to a work surface and cut into wedges.
- Repeat with the 3 remaining pieces of dough and the toppings.
- Serve hot.
