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Print this Recipe    Pizza 10

Pizza
Yield: 4 Pizze

1 oz fresh yeast or 1/2 oz dried yeast
1 pn sugar
1/2 pint lukewarm water
14 oz plain flour
1 ts salt (scant)
1/4 pint olive oil
corn meal (polenta)
3/4 pint tomato and garlic sauce
1 pound mozzarella, cut into 1/4 inch dice
6 tb parmesan, freshly grated

Crumble the fresh yeast or sprinkle the dried yeast and a pinch of
sugar into 3 tablespoons of lukewarm water. Be sure that the water
is lukewarm (110 - 115 F. - neither too hot nor too cold to the
touch) Let it stand for 2 to 3 minutes, then stir the yeast and
sugar into the water until completely dissolved. Put the cup in a
warm, draught-free place for 3 to 5 minutes, until the yeast bubbles
up and the mixture almost doubles in volume. If the yeast does not
bubble, start over again with fresh yeast.

Sift the flour and salt into a large, warmed bowl. Make a well in
the centre of the flour and pour in the yeast mixture, 3/8 pint of
lukewarm water and 3 tablespoons of the olive oil. Mix the dough
with a fork or your fingers. When you can gather it into a rough
ball, place the dough on a floured board and knead it for about 15
minutes, until smooth, shiny and elastic. Dust the dough lightly
with flour, put in a large clean bowl and cover. Place the bowl in
a warm, draught-free spot for about 1 1/2 hours, until the dough
has doubled in bulk.

Now preheat the oven to 450 F. Punch the dough down with your fists
and break off about one quarter of it to make the first of the 4
pizzas. Knead the small piece on a floured board or a table for a
minute or so, working in a little flour if the dough seems sticky.
Flatten the ball into a circle about 1 inch thick with the palm of
your hand. Hold the circle in your hands and stretch the dough by
turning the circle and pulling your hands apart gently at the same
time.

When the circle is about 7 or 8 inches across, spread it out on
the floured board again and pat it smooth, pressing together any
tears in the dough. Then roll the dough with a rolling pin, from
the centre to the far edge, turning it clockwise after each roll,
until you have a circle of pastry about 10 inches across and about
1/8 inch thick. Crimp or flute the edge of the circle with your
thumbs until it forms a little rim. Dust a large baking sheet
lightly with corn meal and gently place the pizza dough on top of
it. Knead, stretch and roll the rest of the dough into 3 more
pizzas.

Pour 6 tablespoons of the tomato sauce on each pizza and spread it
with a pastry brush or the back of a spoon. To make a cheese pizza,
sprinkle the sauce with 6 tablespoons of mozzarella and 2 tablespoons
of grated parmesan. Dribble 2 tablespoons of olive oil over the
pizza and bake it on the lowest shelf or the floor of the oven.
Reduce the oven temperature to 400 F after 5 minutes and cook for
about 10 minutes in all, until the crust is lightly browned and
the filling bubbling hot.

Alternative garnishes: You may top the pizza with almost any sort
of seafood, meat or vegetable you like, using or omitting the
mozzarella or parmesan. Spread the pizza with 6 tablespoons of
tomato sauce first as for cheese pizza. Then top with such garnishes
as prawns, anchovies, sausage or peperoni slices, prosciutto slivers,
tiny meat balls, garlic slices, strips of green pepper, capers,
whole or sliced mushrooms. They may be used alone or in suitable
mixtures. Dribble 2 tablespoons of olive oil over the pizza after
garnishing and before baking it.

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