Recipe Source "Pizza Bread And More by Academia Barrilla"
If you think of bread as a pleasure, then pizza is an even greater pleasure.
If you think of bread as a pleasure, then pizza is an even greater pleasure.
Ingredients
For the Dough
- 4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
- 1 1/2 cups (350 ml) lukewarm water
- 1 1/2 tbsp. (20 ml) extra-virgin olive oil
- 1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
- 2 tsp. (12 g) salt
For the Topping
- 1 16-oz. can medium peeled tomatoes, crushed by hand
- 14 oz. (400 g) mozzarella cheese, thinly sliced
- 4 oz. (113 g) baby arugula, chopped
- 5 1/4 oz. (150 g) fresh-grated Parmigiano-Reggiano cheese
- PREP15 mins
- COOK20 mins
- READY IN2-7 Hours
Directions:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt. Knead the dough until smooth and elastic. rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil. transfer the dough to the pan and using your fingertips, spread the dough to cover the bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. the dough will rise perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the tomatoes over the surface, and then top with the mozzarella (at room temperature). Let it rise for another 40 minutes and then bake in the oven at 425°F
(220°c) for 20 minutes or until the crust is golden brown.
As soon as the pizza comes out of the oven, garnish it with the aru -gula and parmigiano-reggiano cheese (all at room temperature).
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt. Knead the dough until smooth and elastic. rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil. transfer the dough to the pan and using your fingertips, spread the dough to cover the bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. the dough will rise perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the tomatoes over the surface, and then top with the mozzarella (at room temperature). Let it rise for another 40 minutes and then bake in the oven at 425°F
(220°c) for 20 minutes or until the crust is golden brown.
As soon as the pizza comes out of the oven, garnish it with the aru -gula and parmigiano-reggiano cheese (all at room temperature).
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