Tuscany Individual Pizzas

[Guest guest]

* Exported from MasterCook *

 

Tuscany Individual Pizzas

 

Recipe By :

Serving Size : 0 Preparation Time :1:25

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 ounce active dry yeast (1 package)

3/4 cup warm water (105 to 115 degrees)

1 3/4 cups unbleached flour

1/2 cup semolina (durum wheat)

1 teaspoon sugar.

1 teaspoon salt

1 tablespoon extra virgin olive oil

 

Place a pizza stone on the bottom rack of oven and preheat to 500 degrees F. for

45 minutes to 1 hour.

 

Dissolve the yeast in the warm water and let stand for 10 minutes. Traditional

method: Put 1 1/2 cups of the flour, semolina sugar and salt in a large mixing

bowl. Stir to combine. While stirring with a wooden spoon slowly add the yeast

mixture until combined. Add the olive oil and continue stirring until the

mixture forms a loose ball, adding the remaining 1/4 cup of flour if necessary

to form a ball that is not sticky. On a lightly floured board knead the dough

for 3 to 5 minutes until the dough is smooth and consistent in texture.

 

Food Processor method: With the metal blade inserted, put the flour, semolina,

sugar and salt into the work bowl. With the motor running, pour the yeast

mixture through the feed tube and process for 30 to 45 seconds or until the

dough pulls away from the sides of the bowl. Add the olive oil through the feed

tube and continue to process for 1 minute. The dough should have formed a ball.

Turn the dough onto a lightly floured surface and knead briefly with flour until

it is not sticky.

 

Both methods continue: Form the dough into a ball and put in a bowl that has

been lightly coated with olive oil. Cover the bowl with a damp towel and put it

in a warm place until doubled in size, about 1 hour.

 

Roll the dough on a lightly floured surface into a cylinder and cut into 6 equal

pieces. Roll each piece into a ball and place on a lightly floured platter.

Cover with a damp towel. Using a rolling pin, roll one ball into a circle.

Garnish the pizza as desired. Place directly on pizza stone and bake for

approximately 4 minutes (Check after 3 minutes) until ready. Continue creating

individual pizzas.

 

La Margherita Pizza toppings: Top the pizza with a tomato puree made up of

peeled tomatoes (use canned tomatoes when good quality fresh are unavailable),

olive oil, oregano and a pinch of salt. Sprinkle with grated Mozzarella cheese

and lightly drizzle olive oil over the pizza. Add salt and pepper for taste.

 

Description:

" Recipe adapted from a recipe courtesy La Cucina Al Focolare, Tuscany,

Italy "

Source:

" Food Network - Episode #: CA1A16 "

T(Cook Time):

" 0:15 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 819 Calories; 14g Fat (14.8% calories

from fat); 21g Protein; 154g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;

2132mg Sodium. Exchanges: 10 Grain(Starch); 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0