karl_lembke (karl_lembke) wrote,

WSJ goes Italian

Pizza from the Journal

Basic Pizza Dough
Yield four 10-inch pizzas (314 square inches of pizza, or a single 20-inch pizza)

1 pkg active dry yeast
1 1/2 cups warm water
3 3/4 cups flour, all-purpose or pizza,
flour for dusting work surface
1 tsp sugar
2 tbsp olive oil
olive oil for greasing bowl
2 tsp salt

In a large mixing bowl, combine the yeast and water. Wait a couple of minutes for the yeast to rise and then add 1/2 cup flour and the sugar. Mix well. Add the olive oil, salt, and remaining flour.
Work ingredients together into dough. Transfer to a flour-dusted surface and knead until smooth, about 5 minutes. If dough becomes stocky, gradually add as much as another 1/4 cup of flour.
Place in a large greased bowl. Cover tightly with plastic wrap and allow to rise until double in volume, about 1-2 hours.
Divide dough into four pieces (if making four pizzas) and sprinkle each liberally with flour. Roll into balls.
Let dough rest and rise for another 1-2 hours before using for pizza.

Tomato and Basil Sauce
Yield: 1 1/2 cups

14 oz canned plum tomatoes, pureed
3 cloves garlic, peeled and pureed
1 pinch red pepper flakes
16 fresh basil leaves, chopped, or 1 tbsp dried basil
salt, to taste
pepper, to taste

Place first four ingredients in sauce pan and cook over medium heat for 5 minutes. Season with salt and pepper, continue simmering another 5 minutes.

Pizza Margherita
Yield: 4 servings

Olive oil for greasing pizza pans
1/4 cup olive oil
1/4 cup flour
1 recipe Basic Pizza Dough
1 1/3 cups tomato sauce
1 1/2 cups mozzarella cheese, shredded
1 tsp dried oregano
salt to taste
pepper to taste

Preheat oven to 450 degrees.
Lightly oil four 10-inch perforated pizza pans
Spread the flour on a flat surface. Press each ball of dough out ot form a 10-inch circle. Transfer the circles to the prepared pans.
Spread the sauce evenly over the dough circles, top with cheese and sprinkle with oregano, season with salt and pepper. Drizzle 1/4 cup of olive oil on top.
Bake in oven for 8-12 minutes, turning pans occasionally. Cheese should be bubbly and crusts cooked.
Wait 2-3 minutes to serve.
Tags: cooking
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