Part of me thinks that I shouldn't even post about this, since I made my first pizzas last weekend, using the Alice Waters' recipe for the dough. They weren't great - which may well be because I didn't let the dough sit over night in the refrigerator. Since then, I've gotten a lot of great tips and dough recipes, but, so far, I've only tried using the master recipe from Artisan Bread in Five Minutes a Day. Well, having just finished a second pizza made that way - the first was on Sunday - it's all I can do to restrain myself from thinking about making another one for dinner tomorrow night, since my husband will still be travelling.
Here's what I've done:
1. Tear off 1/2 pound of the dough, quickly form into a ball, forming gluten coat. Cover with a towel and let rest for one and a half hours. Thinly slice fresh mozzarella, and place between layers of paper towels to dry.
2. One hour before baking, place pizza stone at bottom of oven and preheat to 550.
3 Put piece of parchment paper on peel. Flour hands, and stretch dough into round pizza shape. Place on parchment paper.
4. Brush with wonderful high quality extra virgin olive oil up to 1/2 inch of the edge of the dough. Add thinly sliced red onions, slices of mozzarella, slices of plum tomatoes (remove the seeds if you like). Slide off peel into oven onto pizza stone. Set timer for 8 minutes.
5. Remove basil, parmesan and prosciutto from fridge. Julienne basil.
6. Check pizza after 8 minutes - leave in another two if needed.
7. Remove pizza from oven. Grate on plenty of parmesan, sprinkle with basil, add slices of prosciutto, grate on a little more parmesan, sprinkle on a little more basil, drizzle on a little more fantastic olive oil.
8. Let rest 5 minutes, slice, and enjoy.
Updated 2 years ago | 2
Updated 2 years ago | 25
Updated 2 years ago | 15
Updated 4 months ago | 10
Updated 13 days ago | 1