PIZZA

The Dough
There are four methods to use for the dough.
1. Prepared pizza "blanks" can be used, such as Boboli's.
2. A ball of frozen pizza dough may be available at the market.
  1. Home-made fresh dough ( Food Processor Method)
  2. Home Made fresh dough , slow rise 2 day and " OO " flour
The choices improve from 1 to 4. No 4 is the choice if you have time , a source for imported " OO " flour . No 3 makes a good dough . Nothing beats home-made fresh dough.

Home-Made ( Food Processor method ) Method 3.
1 cup warm water
1 packet granulated active dry yeast.( check the exp.date )
2 1/2 to 3 cups unbleached all-purpose flour.
2 tablespoons olive oil
1/2 teaspoon salt
parchment paper to place on pizza paddle.

** Another recipe follows which uses OO flour. In the meantime use the one above.

Place pizza stone in oven . Turn to 475 deg
Using the steel blade or special dough blade , pour the warm water and yeast into the bowl and pulse a couple of times until the yeast is dissolved.
Add all but 3 tablespoons of the flour, plus the oil and the salt, then process until the dough forms a ball or a layer around the blade. Test the dough with your finger to see if the dough is sticky. If so, add the rest of the flour. If it is dry , add a tablespoon of water until a smooth elastic quality is achieved( lightly tacky to touch ) Turn the dough out of the bowl and with lightly floured hands knead it into a ball shape. Place it into an oiled bowl . cover it with a dish towel and let it rest in a warm place for 1 1/2 to 2 hours or until doubled in size. Uncover the bowl and punch down the risen dough, expelling the gases.

Place the dough on a lightly floured work surface and cut in half. Each half will make a 12 inch pizza (1/2 can be frozen ) Starting in the middle roll into a circle slightly smaller than your pizza stone. Fresh dough has the advantage that it can be rolled quite thin. Flour your roller and use it to transfer to the pizza paddle ( which has been covered with parchment paper).

The Topping
1/4 cup olive oil
1 cup sauce ( recipe follows)
1/2 cup grated parmesan cheese
1 clove garlic minced
1 lb mozzarella cheese ( whole ) shred coarsely.
1 tsp oregano
salt pepper cayenne
Brush dough with olive oil
Cover dough with sauce. Not too much
Sprinkle grated cheese over sauce to cover.
Season with salt and pepper and 1/4 tsp cayenne
Add garlic, then spread mozzarella cheese generously.
Sprinkle LIGHTLY with olive oil.
Sprinkle oregano on top.
Bake in hot oven 495 deg for 10 minutes. Check bottom for doneness ( must be slightly brown}.

A good store bought or your own sauce. Store bought should have ONE oil listed in ingredients, OLIVE OIL. Avoid soybean , vegetable or other oils.
The Sauce
1 medium onion , finely chopped
2 tablespoons olive oil
1 28 oz can San Marzano tomatoes.
1 clove garlic, minced
1 teasp dried oregano
1 teasp dried or fresh cut-up basil
1 bay leaf
freshly ground pepper to taste.
In a 2 or 3 qt sauce pan, lighly saute the onions in the olive oil over medium heat until translucent.
Coarsely chop the tomatoes , then add the tomatoes and pur'ee to the saut'eed onions. Add the garlic and seasonings and bring to a simmer.
Stir occasionally to prevent sauce sticking or burning the bottom of the pan. Lower the heat and simmer the sauce uncovered for 20 to 30 minutes.
Remove bay leaf.
Yields about 3 cups of sauce. Double the recipe if you want to freeze some.
Add 1/2 teaspoon cayenne pepper for spicier sauce
No 4. Slow Rise 2 day "OO " flour method.
1/4 teasp active dry yeast
4 cups "OO" flour plus more for dusting*
2 teasp fine sea salt
Extra Virgin Olive Oiul for bowl.
In the bowl of an electric mixer fitted with the dough hook , sprinkle yeast over 1 1/2 cups warm water ( 100 to 105 deg ) let stand until yeast is creamy , 5 to 10 minutes. ( if yeast does not become creamy, discard and start over with new yeast. )
In a large bowl , whisk together flour and salt. Add to yeast mixture. Mix on low speed for 4 minutes or until dough forms a coarse ball. Let dough rest , with bowl covered with a damp kitchen towel, 5 minutes , then remove towel and knead on medium-low speed, 2 minutes more until dough clears side of bowl. If dough is too soft and sticky to hold its shape , mix in more flour by the tablespoonful.If it is too stiff or dry , mix in more water by the tablespoonful.
Lightly oil a large bowl , form dough into a ball and turn to lightly coat with oil.Cover bowl tightly with plastic wrap and let stand at room temperature 30 minutes , then refrigerate overnight.
Punch down dough with your fist( dough will be stiff)then fold sides over one another, turn dough and return to bowl. Tightly cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24 hours.
Divide dough into 4 pieces ; shape pieces into balls and place on a lightly floured work surface, leaving a few inches begtween balls. Lightly cover with a damp dish towel ( not terry cloth ) and let rise at room temperature until doubled, about 2 hours; time may vary depending on room temperature and freshness of yeast. If skin forms on dough while rising , lightly spray surface with water.