Tuesday, November 02, 2004

Neopolitan-American Pizza

2 lb flour, half all purpose unbleached, half bread flour.
1 1/8 teaspoon SAF instant yeast or 1 1/2 instant dry yeast
1 tblspn and 1 tspn salt
3 1/4 cups water
6 tblspn extra virgin olive oil, plus extra for oiling things
1/2 cup cornmeal or semolina
1 1/2 cups tomato sauce or crushed drained canned plum tomatoes
1/2 pound mozzarella, sliced
1 1/2 tspn salt or 3 tblspn grated parmesan

Stir all flour, salt yeast in mixer bowl. Pour in water, stir with wooden spoon until "shaggy dough" formed. Use normal beater, not dough hook, mix on slow speed a minute, then on high for 3.5 minutes, scraping down half way through. It should be stretchy, a walnut sized piece will form a 3" sheet. You need lots of flour laid down to handle this dough, its sticky! Pour onto a work surface, fold one end over to the other, rest it for 10 minutes. Make into four equal pieces - 3 go onto well oiled plates, are dusted and covered loosely with glad wrap. The fourth goes into an oiled 1 quart glass measuring cup/jug and tightly sealed with glad wrap. All rise at room temp for 3 - 4 hours, until doubled (the one in the measure is your control!). Then refrigerate for around 3 hours, maximum of 24.

Preheat oven to its maximum temp, with baking stone inside. Dust a peel with cornmeal. Make dough into 8" circle on floured surface, then drape over fist and stretch out to 12", by passing from fist to fist - and then onto peel. Take out to 13", spread tomato on to within 1 1/2 " of rim, black pepper, cheese, parmesan, olive oil and then bake. 10 - 15 minutes, rotating half way.

His tomato sauce is 1/4 cup extra virgin olive oil, 3" onion, 4 cans whole italian tomatoes, head of garlic cut crosswise in half, 2 tblspn coarse chop herbs or dried (basil, marjoram, oregano), 2 tspn salt and black pepper. Cook chopped onion in oil, crush the tomato in seive (retaining the water), add the tomato and 1 1/2 cups of tomato water to the onions, stir in all but the pepper. Bring to simmer, cook 20 minutes. Add 16 grindings of pepper and cool.


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