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Pizza
Lacking a pizza oven, I have found that the best results
are achieved at home by first partially baking the crust uncovered.
Just before serving, the toppings are added and the pizza is baked in
a hot oven until the crust is crisp and golden. This method also
significantly reduces the last-minute preparation time and simplifies
the task of making pizza for a crowd.
For two fairly large crusts:
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- 1 envelope active dry yeast
- 2 cups unbleached white flour
- 2 cups semolina
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- 1 tsp. salt
- 4 tbsp. olive oil
- 3 tbsp. grated parmesan
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Add yeast and sugar to 1/2 cup lukewarm water in a large mixing bowl
and stir to dissolve. Allow mixture to react for about 5 minutes,
until surface appears creamy. Stir in 1 1/2 cups semolina, 1 1/2 cups
white flour, salt, parmesan, 2 tbsp. olive oil, and 1 cup water. Mix
with a wooden spoon, adding enough additional white flour to form a
ball. Remove the dough from the bowl and knead, either by hand or in
an electric mixer with a dough hook, until it is smooth and elastic,
adding flour as needed to prevent sticking. Wash and dry the bowl and
coat the inside with 1 tbsp. olive oil. Place the ball of dough at
the bottom of the bowl and cover with a damp cloth. Allow to rise for
at least 1 1/2 hours, until the dough has doubled in volume. (It
can then be refrigerated in a sealed plastic bag for several days.)
Preheat oven to 400° F. Punch down the dough, cut in half, and roll
each half out into a disk, as thin as possible, sprinkling with flour as
needed to prevent sticking. Sprinkle some semolina over two large
perforated pizza pans. Place crusts in the pans, brush with the
remaining 1 tbsp. olive oil, and allow to rise for 10 minutes. Bake
for 5 minutes, pop and deflate any bubbles with a knife, and continue
baking for a few minutes until the crusts are dried out and just
beginning to brown. Wrap in plastic until you're ready ready to use them.
Suggested toppings:
- Tomatoes, roasted garlic, mozzarella, chevre, and basil
- Roasted peppers, artichoke hearts, capers, fontina, and herbs
- Olives, anchovies, caramelized onions, and pine nuts
- Spinach, garlic, tomatoes, and assorted cheeses
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