Cheese and Tomato Pizza
Basic Dough
1 tbsp. granulated sugar
1 cup warm water (110° to 115°F)
1/4 oz. active dry yeast (1 envelope)
3 1/4 cups unbleached, all-purpose flour
1 tsp. salt
1/4 cup extra-virgin olive oil
In a small bowl, dissolve the sugar in warm tap water (water that’s too hot will kill the yeast, water that’s too cold will not activate it…it should be like the temperature of a warm bath). Sprinkle the yeast over the water and stir until it dissolves. A smooth, light-brown color should result. Let the water stand in a warm part of the kitchen until a thin foam covers the surface – this should take about five minutes and indicates that your yeast is active.
Combine 3 cups of the flour, salt, yeast mixture, and oil in a large bowl. Use a large wooden spoon to beat the dough until it is well mixed (about 1 minute). Use the dough hooks to knead the dough until it’s smooth and elastic, which should take about 5 minutes. If the dough is sticky, add a little bit of the remaining 1/4 cup of flour and mix until the dough loses its stickiness. If the dough is too dry, add a tablespoon of warm water at a time until the dough is smooth and elastic.
Shape the dough into a ball and place it in a well-oiled bowl and turn coat on all sides. Cover the bowl tightly with plastic wrap and place in a draft-free warm place until it doubles in bulk — which should take about an hour or so depending upon the type of yeast used.
After the dough has doubled in bulk, punch it down with your fist to prevent overrising. If you can’t bake the pizza within 2 hours of rising, punch the dough down again, place in a bowl and coat with oil again, cover with plastic wrap and refrigerate. You can punch the dough down four times and refrigerate up to 36 hours before the yeast is spent. Let the dough come to room temp before proceeding to the next step in the recipe.
Basic Dough Recipe (above)
1/2 cup extra virgin olive oil
2 1/2 cups Shredded Mozzarella or Sargento Double Pizza Cheese
2 lbs. plum tomatoes, sliced about 1/4″ thick
1 tsp. dried oregano
1/2 cup shredded Parmesan
1 tsp. dried basil
Preheat the oven to 500° for 1 hour with your baking stone inside. Roll out your dough to about a 12″ diameter and place on a lightly oiled pizza screen. Brush the surface with olive oil and then cover evenly with the shredded Mozzarella or Double Pizza Cheese. Top with tomato slices and sprinkle with oregano. Top with Parmesan and sprinkle with basil.
Place the pizza screen on the baking stone and bake for 10 minutes until crust is golden brown and puffy. If you don’t have a baking stone, place the screen on the top rack of the oven to prevent bottom crust from burning and bake for 15 minutes. Remove the pizza to a cutting board and lightly brush the crust with olive oil.
Serves 4 to 6.
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