This pan pizza is light and airy with a crispy rich crust (from all of that olive oil). I find that it need a bit more water ( I usually add enough so that the dough is slightly tacky). Also, when I lower the heat; I add a little shredded Mozzarella (smoked is nice). --I liked it with slice mushrooms that I doused with a little oil and added with the sauce.
Italian Bakery Pizza
Recipe By: Marcy Goldman
Serving Size: 6
Ingredients:
1 3/4 cups warm water
2 tablespoons yeast
1/3 cup light olive oil
2 1/2 teaspoons salt
2 tablespoons sugar
3 cups all-purpose flour
2 cups bread flour
Topping:
1 28-ounce can Italian plum tomatoes, drained
2/3 cup prepared spaghetti sauce
pepper, to taste
1 teaspoon salt
1/2 teaspoon sugar
1/4 cup olive oil
1 tablespoon fresh herbs, or dry (1 to 2)
1 clove garlic, crushed
Directions:
oil -- for baking sheet
semolina flour -- or durum (optional)
In a mixer or a bread machine, prepare dough. Whisk water and yeast together and allow to stand for 3 minutes. Whisk in oil, salt, sugar and most of flours. Knead to make a soft dough. Add more all-purpose flour if required. Knead 5 to 8 minutes.
Allow dough to rest for a few minutes. Form into a ball. Cover and let rest an additional hour.
Meanwhile, prepare topping. Drain tomatoes and place in a large bowl. Crush
well with your hands. Add spaghetti sauce. Stir in pepper and salt (to taste), sugar, oil, herbs and garlic.
Gently deflate dough. Line a 20-by-15 inch baking sheet or jelly roll pan with parchment paper. Coat pan/parchment generously with olive oil - about 1/4 cup - (and semolina). Press out dough to fit pan. If dough resists, let it rest for a few minutes, then gentle coax it to fit the pan. Drizzle olive oil lightly on top of dough. Spread on tomato topping to cover lightly. Reserve excess for later use. Let dough rise until quite puffy (30 to 45 minutes).
Preheat oven to 425 F. Bake pizza for 15 minutes at 425 F. Reduce heat to 375 F. and continue baking (for a total of 30 to 35 minutes).
Source:
"Baker Boulanger"
Start to Finish Time:
"2:45"
T(Baking Time):
"0:35"
Italian Bakery Pizza
Recipe By: Marcy Goldman
Serving Size: 6
Ingredients:
1 3/4 cups warm water
2 tablespoons yeast
1/3 cup light olive oil
2 1/2 teaspoons salt
2 tablespoons sugar
3 cups all-purpose flour
2 cups bread flour
Topping:
1 28-ounce can Italian plum tomatoes, drained
2/3 cup prepared spaghetti sauce
pepper, to taste
1 teaspoon salt
1/2 teaspoon sugar
1/4 cup olive oil
1 tablespoon fresh herbs, or dry (1 to 2)
1 clove garlic, crushed
Directions:
oil -- for baking sheet
semolina flour -- or durum (optional)
In a mixer or a bread machine, prepare dough. Whisk water and yeast together and allow to stand for 3 minutes. Whisk in oil, salt, sugar and most of flours. Knead to make a soft dough. Add more all-purpose flour if required. Knead 5 to 8 minutes.
Allow dough to rest for a few minutes. Form into a ball. Cover and let rest an additional hour.
Meanwhile, prepare topping. Drain tomatoes and place in a large bowl. Crush
well with your hands. Add spaghetti sauce. Stir in pepper and salt (to taste), sugar, oil, herbs and garlic.
Gently deflate dough. Line a 20-by-15 inch baking sheet or jelly roll pan with parchment paper. Coat pan/parchment generously with olive oil - about 1/4 cup - (and semolina). Press out dough to fit pan. If dough resists, let it rest for a few minutes, then gentle coax it to fit the pan. Drizzle olive oil lightly on top of dough. Spread on tomato topping to cover lightly. Reserve excess for later use. Let dough rise until quite puffy (30 to 45 minutes).
Preheat oven to 425 F. Bake pizza for 15 minutes at 425 F. Reduce heat to 375 F. and continue baking (for a total of 30 to 35 minutes).
Source:
"Baker Boulanger"
Start to Finish Time:
"2:45"
T(Baking Time):
"0:35"