| Ingredients: 1/4 Cup(s) cheese, parmesan 3/4 Cup(s) cheese, mozzarella grated |
Directions:
Pre-heat oven to 500 degrees with a pizza stone on the top rack. Make the dough Place processed dough ball onto a dusted board Divide into two dough balls to make two pizzas of 11 inch diameter each Spray cooking spray onto parchment paper and roll dough ball onto the wax paper using a rolling pin. Finish rolling with another piece of parchment paper almost to the edge of the paper. Let rise for 30 minutes Ten minutes before baking, switch oven to broil. While dough is rising, make the sauce Peel off the top parchment sheet Dust dough with flour and spread evenly with a pastry brush Flip the dough, dusted side down, onto a pizza peel The peel should already have flour embedded in the canvas Peel off the remaining parchment sheet Spread sauce Sprinkle with .25 cup grated parmesan cheese Sprinkle with .75 cup home-grated whole milk mozzarella cheese Put the pizza into the oven on the stone and switch to bake from broil Bake for 4 minutes Rotate Bake for 4 minutes Let it rest for 5 minutes |
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Quick Pizza Dough (
Required ) :
1 3/10 Cup(s) bread flour 1/2 Cup(s) semolina flour 2 Teaspoon(s) instant yeast 2 Teaspoon(s) sugar 5 Ounce(s) warm water 1/4 Cup(s) beer 2 Teaspoon(s) vinegar, white 1 1/2 Teaspoon(s) oil, olive 1 Teaspoon(s) salt |
Directions: Pizza dough should rest in the fridge for one to three days to develop flavor and be most pliable. This recipe tries to get the same effect in one hour. Pre-heat oven to 500 degrees with pizza stone on top rack. Put dry ingredients in food processor with a dough blade 1.3 cup bread flour .5 cup semolina flour 2 teaspoons rapid rise yeast 2 teaspoons of sugar Process for about 2-3 seconds to mix Add wet ingredients to food processor 5 ounces of warm water (115 degrees) .25 cup lager 2 teaspoons white vinegar 1.5 teaspoons olive oil Process for 10 seconds Let set in the processor for 10 minutes Add teaspoon of salt Process for 30-60 seconds to mix Divide into two balls and roll out to desired thickness on waxed paper. Let rise for 30 minutes. Lightly flour one side. Transfer to a pizza peel with floured side down and dress with sauce and cheese. Transfer to stone and turn once during baking for about 10 minutes. |
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Food processor pizza sauce (
Required ) :
28 Ounce(s) plum tomatoes, whole peeled 1 Tablespoon(s) oil, olive 3 anchovies 1 Teaspoon(s) salt 1 Teaspoon(s) oregano 1/2 Teaspoon(s) sugar 1/4 Teaspoon(s) freshly ground black pepper 1/8 Teaspoon(s) red pepper flakes |
Directions: Add ingredients to a food processor with a dough blade attachment. Process for about 30 seconds until smooth |