You may also like
Categories:
dough bread flour sugar yeast water vegetable oil salt sauce tomatoes extra-virgin olive oil red wine vinegar garlic salt oregano ground black pepper topping Parmesan cheese Mozzarella
Viewed: 56 - Published at: 10 years agoIngredients
- Dough
- 3 cups (16 1/2 oz) bread flour
- 2 teaspoons sugar
- 1/2 teaspoon instant yeast
- 1 1/3 cups ice water
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons salt
- Sauce
- 1 28 oz can whole peeled tomatoes, drained and liquid discarded
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 1 teaspoon table salt
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- Topping
- 1 oz finely grated Parmesan cheese (about 1/2 cup)
- 8 oz shredded mozzarella (about 2 cups)
Method
- Dough: Combine the flour, sugar and yeast in the bowl of your food processor. Pulse just briefly to mix. With the machine running, slowly add all of the water through the feed tube and process just until the dough dough comes together, about 10 seconds. Let the dough rest (still in the bowl of the food processor) for 10 minutes.
- Add the oil and salt to the food processor and process until the dough comes together in a smooth, tacky ball that clears the sides of the bowl, about 30-60 seconds. Transfer the dough to a lightly oiled work surface and knead briefly then shape into a tight ball. Place the dough in a large bowl lightly coated with cooking spray. Cover tightly with plastic wrap and refrigerate for at least 24 hours.
- Sauce: Combine all of the ingredients in the bowl of your food processor and process until smooth, about 30 seconds.
- Pizza: About one hour before you want to bake, preheat oven to 500 F with a pizza stone set on a rack about 4-5 inches from the broiler. Remove the dough from the refrigerator and divide in half. Shape each piece of dough into a ball and set on a lightly oiled baking sheet, leaving at least 3 inches between them. Cover the dough loosely with plastic wrap that's been sprayed with cooking spray and let stand at room temperature for an hour.
- Transfer 1 ball of dough to a well floured work surface. Use your fingertips to flatten the dough into an 8-inch disk, leaving the outer edge slightly thicker. Gently stretch the dough with your hands into a 12-inch circle. Transfer the dough to a well-floured pizza peel, if you have one. Stretch the dough a bit more to a 13-inch circle. Spread 1/2 cup of the sauce in a thin, even layer over the dough, leaving a small border around the edge. Sprinkle evenly with half of the Parmesan and mozzarella cheeses. Bake on the preheated pizza stone for about 10-12 minutes.
- Makes two 13-inch pizzas
