Guest guest Posted April 16, 1999 Report Share Posted April 16, 1999 Basic Neapolitan Pizza Dough - Raichlen Grilled Zucchini, Squash, Tomato Pizza With Fried Garlic Pizza Margherita - Raichlen White Pizza- Raichlen -------------------------- * Exported from MasterCook Buster * Basic Neapolitan Pizza Dough - Raichlen Recipe By : Steven Raichlen, article http://www.newchoices.com/ Serving Size : 4 Preparation Time : Categories : 2Send Pizza Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 teaspoons dried yeast (two-packages) 1 teaspoon sugar 1 1/3 cups warm water 2 1/2 cups all-purpose flour -- preferably unbleached white flour -- plus extra flour for rolling and stretching the dough 1 cup cake flour 2 1/2 teaspoons salt spray oil 1/4 cup cornmeal -- optional dusting 2 teaspoons extra-virgin olive oil -- up to 3 1. In a small bowl, dissolve yeast and sugar in 3 tablespoons warm water. 2. Combine flours and salt in a large mixing bowl and whisk to mix. Make a well in the center and add yeast mixture and remaining water. Using your fingertips, gradually incorporate the flour mixture to obtain a soft, pliable, not quite sticky dough. Turn the dough onto a lightly floured work surface and knead until smooth (8 to 10 minutes). You can also use a food processor to mix the dough. Place flours and salt in a food-processor bowl fitted with a plastic dough blade; process to blend. Add yeast mixture and remaining 1 cup water, running the machine in bursts until the dough comes away from the sides of the bowl in a smooth, soft, pliable ball. Place the dough onto a floured work surface and knead it several turns by hand. 3. Put the dough in a large bowl lightly sprayed with oil, and cover with plastic. Let the dough rise until doubled in bulk (1 to 2 hours). Preheat the oven to 500F. If you have a baking stone, preheat that, as well; if you don't have a stone, preheat a heavy baking sheet or cookie pan. 4. Punch down the dough and cut it in half. Lightly sprinkle your work surface with flour, and roll, pat, or stretch each ball to form a flat circle. Gently stretch each circle with your palms or over your fists to make a 12-inch- diameter circle with a slightly raised rim. Transfer the pizzas to a baker's paddle or flat cookie sheet generously sprinkled with cornmeal. Cover with a dishcloth and let rise until soft and slightly puffy (10 to 20 minutes). 5. Garnish pizzas with topping (see following recipes) and brush the edges of the crusts with olive oil. 6. Slide pizzas onto the preheated baking stone or baking sheet in the hot oven. Bake until the crust is puffy and nicely browned (6 to 8 minutes), turning as needed for even baking. Makes two 12-inch pizza crusts (each serves two). Cooks Notes - You're probably not accustomed to baking at 500F, but this high heat is necessary to produce a crisp, puffy crust. I like to bake the pizza on a preheated baking stone (available at cookware shops). If you don't have one, use the back of a preheated baking sheet, but be aware that any stray cornmeal will burn, filling your stove with smoke. Put on the exhaust fan and don't worry—your pizza isn't burning. The inconvenience is a small price to pay for a proper crust. Sent in by kitpath 4/16/99 - - - - - - - - - - - - - - - - - - NOTES : Real Italian Pizza is simple. The bread is the feature. Italians seldom add more than about 4 toppings. Never bury it in cheese. This dough will produce a wonderful Neapolitan-style crust. The cake flour softens the dough. * Exported from MasterCook Buster * Grilled Zucchini, Squash, Tomato Pizza With Fried Garlic Recipe By : Steven Raichlen, article http://www.newchoices.com/ Serving Size : 4 Preparation Time : Categories : 2Send Pizza Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 5 cloves garlic -- minced 2 ten-inch long zucchini -- cut lengthwise into 1/4-inch strips 3 medium yellow summer squashes -- cut lengthwise into 1/4-inch strips coarse sea salt freshly ground black pepper 1 batch basic pizza dough -- see recipe OR two 12-inch prebaked pizza crusts 2 cups tomato sauce 4 plum tomatoes -- cut lengthwise into 1/4-inch slices 1 tablespoon finely chopped fresh rosemary 1. Preheat the oven, with a baking stone or baking sheet inside, to 500F. Prepare and stretch out dough (as described in dough recipe) to make two 12-inch pizzas. Cover pizzas with a clean dishcloth and let rise until soft and slightly puffy (10 to 20 minutes). 2. Heat oil in a small skillet. Fry garlic over medium heat for 1 minute or until golden brown. Drain the garlic in a strainer over a bowl, reserving oil. Blot garlic pieces dry with a paper towel to keep them from getting soggy. 3. Preheat a barbecue grill or broiler to high. Lightly brush the zucchini and squash slices with garlic oil (2 to 3 teaspoons) and sprinkle with salt and pepper. Grill vegetables over high heat until lightly charred (3 to 5 minutes per side). Transfer to a platter and cool. 4. Spread tomato sauce on top of crusts. Arrange the zucchini, squash, and tomato slices in rows, alternating colors. Sprinkle with rosemary, fried garlic, and salt and pepper to taste. Drizzle a little of the remaining garlic oil over the vegetables; use the rest to brush the edges of the pizzas. 5. Slide pizzas onto the baking stone or preheated baking sheet. Bake until the crust is puffy and nicely browned (6 to 8 minutes), turning as needed for even baking. Sent in by kitpath 4/16/99 - - - - - - - - - - - - - - - - - - NOTES : I love this colorful pizza, made with zucchini and yellow squash grilled to bring out a smoky flavor. You don't need cheese because the garlic provides so much flavor.-- Steve * Exported from MasterCook Buster * Pizza Margherita - Raichlen Recipe By : Steven Raichlen, article http://www.newchoices.com/ Serving Size : 4 Preparation Time : Categories : 2Send Pizza Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 batch basic pizza dough OR two prebaked 12-inch pizza crusts 1 cup pureed plum tomatoes -- drained before pureeing 4 ounces fresh mozzarella cheese -- thinly sliced 24 fresh basil leaves 1 tablespoon extra-virgin olive oil 1. Preheat the oven, with a baking stone or baking sheet inside, to 500F. Prepare and stretch out dough (as described in dough recipe) to make two 12-inch pizzas. Cover the pizzas with a clean dishcloth and let rise until soft and slightly puffy (10 to 20 minutes). 2. Spread pureed tomatoes on top of the crust in a thin layer. Arrange mozzarella and basil leaves on top; drizzle with olive oil. Brush the edges of the crust with olive oil. 3. Slide pizzas onto the baking stone or preheated baking sheet. Bake until the crust is puffy and nicely browned and the cheese is melted (6 to 8 minutes), turning as needed for even baking. Sent in by kitpath 4/16/99 - - - - - - - - - - - - - - - - - - NOTES : This pizza is named for Queen Margherita di Savoia. One day, so the story goes, the owner of the Brandi Pizzeria in Naples (founded in 1780 and still serving pizza) was asked to cater a banquet for the queen. In a patriotic gesture, he decorated the pizza with red tomato sauce, green basil leaves, and white mozzarella—the colors of the Italian flag. The traditional tomato topping for a margherita is pureed San Marzano plum tomatoes. For a truly exceptional pizza margherita, use fresh mozzarella (the kind that comes packed in water) rather than the vacuum-packed supermarket variety. For extra flavor, try smoked mozzarella. * Exported from MasterCook Buster * White Pizza- Raichlen Recipe By : Steven Raichlen, article http://www.newchoices.com/ Serving Size : 4 Preparation Time : Categories : 2Send Pizza Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 batch basic pizza dough OR two 12-inch prebaked pizza crusts 1 1/2 tablespoons extra-virgin olive oil 16 sage leaves -- thinly slivered coarse sea salt freshly ground black pepper -- (optional) 1/2 cup freshly grated reggiano parmesan OR pecorino romano cheese 1. Preheat the oven, with a baking stone or baking sheet inside, to 500F. Prepare and stretch out dough (as described in dough recipe) to make two 12-inch pizzas. Cover the dough with a clean dishcloth and let rise until soft and slightly puffy (10 to 20 minutes). 2. Drizzle olive oil on tops of the pizzas and sprinkle with sage leaves, salt, pepper, and cheese. Brush the edges of the crust with oil. 3. Slide pizzas onto the preheated baking stone or baking sheet. Bake until the crust is puffy and nicely browned (6 to 8 minutes), turning as needed for even baking. If you are using a prebaked pizza crust, 3 to 4 minutes' cooking time is sufficient. Sent in by kitpath 4/16/99 - - - - - - - - - - - - - - - - - - NOTES : This simplest of all pizzas is also one of the most satisfying. For the best flavor, use coarse sea salt. Using pepper isn't traditional, but I like its taste. --Steve - - - - - Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Links to MasterCook Recipes; Food Sections; more Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.