Post by linda on Aug 13, 2005 12:43:44 GMT -5
Tuscany Individual Pizzas
(Recipe adapted from a recipe courtesy La Cucian Al Focolare, Tuscany, Italy)
Dough
¼ - ounce active dry yeast (1 package or 1 teaspoon)
¾ cup warm water (105 to 115 degrees)
1 ¾ cups unbleached flour
½ cup semolina (durum wheat)
1 teaspoon sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil
Sauce: Make a tomato puree of canned or fresh tomatoes, olive oil, oregano, salt and pepper to taste.
Instructions:
Place pizza stone on the bottom rack of oven and preheat to 500 degrees F for 45 minutes to 1 hour.
Dissolve yeast in the warm water and let stand for 10 minutes.
Breadmaker method for dough:
Add sugar, salt, olive oil, flour, semolina and dissolved yeast. Start bread maker on dough selection. Dough should be ready in ~ 1 hour.
Remove dough from breadmaker and roll the dough on a lightly floured surface into a cylinder and cut into six equal portions (these may be frozen if desired by wrapping in plastic wrap). Using a rolling pin, roll one ball into a circle as thin as possible. The thinner the better for a real Tuscan taste. Garnish pizza as desired, drizzle with olive oil. Place directly on pizza stone and bake for approximately 4 minutes (check after 3 minutes) until edges are browning up well.
Suggested Toppings:
Mozzarella, Peccorino Romano and or Cheddar cheeses. Red and yellow bell peppers, olives, onions, fresh basil, mushrooms etc…..
Makes 6 pizzas
(Recipe adapted from a recipe courtesy La Cucian Al Focolare, Tuscany, Italy)
Dough
¼ - ounce active dry yeast (1 package or 1 teaspoon)
¾ cup warm water (105 to 115 degrees)
1 ¾ cups unbleached flour
½ cup semolina (durum wheat)
1 teaspoon sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil
Sauce: Make a tomato puree of canned or fresh tomatoes, olive oil, oregano, salt and pepper to taste.
Instructions:
Place pizza stone on the bottom rack of oven and preheat to 500 degrees F for 45 minutes to 1 hour.
Dissolve yeast in the warm water and let stand for 10 minutes.
Breadmaker method for dough:
Add sugar, salt, olive oil, flour, semolina and dissolved yeast. Start bread maker on dough selection. Dough should be ready in ~ 1 hour.
Remove dough from breadmaker and roll the dough on a lightly floured surface into a cylinder and cut into six equal portions (these may be frozen if desired by wrapping in plastic wrap). Using a rolling pin, roll one ball into a circle as thin as possible. The thinner the better for a real Tuscan taste. Garnish pizza as desired, drizzle with olive oil. Place directly on pizza stone and bake for approximately 4 minutes (check after 3 minutes) until edges are browning up well.
Suggested Toppings:
Mozzarella, Peccorino Romano and or Cheddar cheeses. Red and yellow bell peppers, olives, onions, fresh basil, mushrooms etc…..
Makes 6 pizzas