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 continued- 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 pizza. Add salt and pepper for taste.
La Napoletana Pizza toppings- Top the pizza with tomato puree
and sprinkle with capers, mozzarella cheese and top with
anchovies. Lightly drizzle olive oil over pizza.
Additional toppings to add as you wish- Italian Ham, Peccorino
Romano Cheese, Red and yellow bell peppers, olives, onions, fresh
basil and mozzarella cheese.
Originally Submitted
10/5/2011
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