Friday, May 22, 2009

Pizza made with Tash in Tuscany

Last summer during our trip to Italy, Natasha and I made made Grilled Pizza for 18 people including some kosher eaters. No Proscuitto on their pizzas !!!
First You have to make the dough


  • generous 1/2 teaspoon dry yeast
  • 1/2 cup warm (about 100 degrees) water
  • 1 teaspoon all-purpose unbleached flour
  • 1 to 1-1/4 cups organic, stone ground all-purpose unbleached flour
  • 1/2 teaspoon salt additional flour
  • 2 Tablespoons Olive oil

In a medium mixing bowl or food processor, blend yeast, water, and teaspoon of flour. Foam should form on the surface in about 8 minutes (if not, yeast is past its prime; find fresher).

Then blend in rest of flour, salt and olive oil, forming a smooth, quite soft, slightly sticky dough. Blend in food processor no more than 30 seconds (then knead 5 minutes by hand); in mixer blend for about 5 minutes; by hand stir to blend and knead 5 minutes.

Place in a large oiled bowl, cover bowl with plastic wrap. Let stand in a cool place until doubled in bulk (about 1 1/2 hours). If not ready to bake, keep dough covered and hold up to 8 hours. About 20 minutes before baking, punch down, knead a minute or two and then form into a ball, cover.

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