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Ingredients:
2 pc. Pizza
dough (see below)
1 teaspoon Virgin olive oil
2 cups Whole milk
mozzarella cheese, grated (loosely packed)
1/2 cup Buffalo mozzarella,
cubed into 1/2" pieces (about 4 oz.)
1 Red bell pepper, roasted, peeled
and sliced into 1/4" strips
12 Kalamata olives
2 tablespoons Grated
Parmesan cheese
2 ounces Gingrass Family Smoked Pepperoni, sliced very
thinly (1/8" or less)
2 tablespoons Chopped Italian
parsley
***Pizza Dough ***
4 cups All purpose
flour
1 1/2 cup Warm water (about 90 F.)
1 teaspoon Salt
1
teaspoon Fresh yeast
1 1/2 teaspoon Honey
1 tablespoon Olive
oil
Directions:
1. Pre-heat the
oven to 500 F. and place a baking stone or tile in to heat.
2.
Roll the doughs into roughly 10 " rounds using a pie pin or by pounding
and stretching the dough.
3. Sprinkle a light cutting board or
pizza peel with cornmeal or semolina and lay the doughs down on it. Brush
the olive oil over the center of the dough then spread the mozzarella
cheese evenly over the dough, leaving a half inch rim without cheese.
4. Arrange the cubed buffalo mozzarella, the olives and the
roasted peppers over the cheese. Finally, slide the pizzas into the oven.
5. Bake for five minutes then remove from the oven and arrange the
sliced pepperoni over the cheese and sprinkle the Parmesan over. Return to
the over and continue to bake for five more minutes or until the edge of
the crust becomes golden brown and the cheese bubbles in the center.
6. Remove from the oven and place on a cutting board. Sprinkle the
chopped Italian parsley over and cut into six or eight pieces. Serve
immediately.
Pizza Dough makes doughs for six pizzas
1.
Combine the salt, flour and honey in an electric mixer and mix using the
dough hook to distribute evenly.
2. Add the water and yeast and
mix for two minutes on low speed to bring the dough together.
3.
Increase the speed to medium and mix for six minutes, pushing the dough
back into the mixing bowl if it creeps up the side.
4. Add the
olive oil and mix until the dough has absorbed to oil and comes back
together.
5. Turn out onto a lightly floured work surface and
knead by hand to stiffen.
6. Form into a ball and allow to rest
for 30 minutes under a damp cloth.
7. Scale into 4-1/2 oz. pieces
then form into tight balls by rolling under your
hand. |
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