The Italian Baker — Pizza

That book look very authentic… probably should give this a try later
1 3/4 teaspoons active dry yeast
pinch of sugar
1 1/3 cups of warm water
3 3/4 cups (500 grams) unbleached alll-purpose flour
1 1/2 teaspoons (8 grams) salt)
Stir the yeast and sugar into the ate rin a large mixing bowl;  let stand until foamy, about 5 minutes.  Stir in the oil.  Mix the flour and salt and stir,  1 cup at a time into the yesst mixture, beating well to get all the lumps out.  Knead on a lightly floured suface until soft and satiny but firm, about 8 minutes.
Frist Rise.  Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until not quite fully doubled, 45 minutes to 1 hour.
Shaping and Second Rise.  You may shape the dough with a roling pin or your hands.  Knead the dough briefly on a lightly floured surface to expel the air bubbles, 1 to 2 minutes .  Divide the dough if you are making more than 1 pizza.  Roll each piece into a ball and then flatten into a thick disk. With a rolling pin, roll out the dough 1/4 to 3/4 inch thick, leaving a 1 -inch rim.  Place the dough in an oiled pizza pan or a peel that has been sprinkled with cornmeal or flour.  To shape by hand, push the dough out from the center on a lightly floured surface, working around the circle and pushing to within an inch eof the edge.  When the dough is a bit more than 1/2 inch thick, place it over your fists and start moving them gently away from each other, stretching the dought between them.  Move your fists back to centre, turn the dough a bit ( you might even make it jump abi tin th eai rto accomplish this),  and then move your fists apart again, being careful not to tear the fine dough in the middle when it is almst the size you want, place it in an oiled pizzaed or on a peel that has been sprinkled with cornmeal or flour. Finish shaping the dough with your fingers.
Cover the dough with a towel and let rise for no longer than 30 minutes.  The dough should b epuffy and softly risen.
Baking. Heat th eovern to 400F .  Use a baking stone if your have one turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding the pizza onto it.  you can bake the pizza in a pan or on the back of a baking sheet, but you won’t get the true rips crust of a Neapolitan pizza without the stone.  bake pizza is done when the crust i sgolen brown and crips with little burst blister visible and the cheese if youse used it melted and bubbling.  Immediately brush with crust with oil.

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