MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gardener's Pizza, Part One
 Categories: Pizza, Cheese, Herbs, Vegetables
      Yield: 4 Servings
 
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      1 pn Sugar; generous
  1 1/4 c  Water (300 ml);
           - warm (110°F/45°C)
    1/4 oz Pkg active dry yeast (7 g)
      2 tb Extra-virgin olive oil;
           - more for drizzling
      2 c  Bread or strong flour
           - (255 g)
  1 1/4 c  Whole-wheat flour or
           - whole meal flour (200 g)
      1 ts Fine sea salt
           Corn meal or semolina flour

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      6 oz Cheese (170 g); mozzarella,
           - burrata, or fresh ricotta
      2 cl Garlic; very thin sliced
      4    Handfuls fresh veggies;
           - sliced tomatoes,
           - arugula/rocket, sorrel,
           - shaved zucchini/courgette,
           - kale, Swiss chard, corn,
           - mushrooms
           Handful of fresh herbs;
           - basil, opal basil
           Parmigiano-Reggiano cheese
           Extra-virgin olive oil
           Fine sea salt
           Black pepper; fresh ground
 
  Dough:

  Whisk a pinch of sugar into the warm water in a small bowl and
  sprinkle the yeast over the top. Yeast feeds on sugar so this helps
  to wake it up and get it going.
  
  Stir 3 cups (385 g) of the flours and salt together in a large bowl
  or the bowl of a stand mixer to combine, reserving 1/4 cup (30 g)
  flour for later. Make a well in the center and pour in the yeast
  mixture. Stir with a fork or the dough hook to make a shaggy dough.
  If making the dough by hand, stir vigorously with a wooden spoon to
  work the gluten for about 5 minutes until the dough is smooth. Then
  turn onto a lightly floured countertop and knead until the dough is
  smooth and elastic, about 5 minutes, adding small sprinkles of
  flour as needed to just keep it from sticking. If you're using a
  stand mixer fitted with the dough hook, beat on high speed until
  the dough comes together and slaps the side of the bowl, about
  5 minutes, adding up to 1/4 cup (30 g) more flour as needed to
  create a cohesive ball.
  
  Divide the dough half for large pizzas, or quarters for small
  pizzas, and form into balls. Place each ball of dough in a lightly
  oiled plastic bag, seal, and refrigerate overnight (it gets more
  supple as it sits overnight) or up to 3 days, or freeze for up to
  1 week.
  
  Remove the dough from the fridge 2 hours before you plan to cook.
  Oil 2 or 4 bowls, depending on whether you are making 2 large or
  4 individual pizzas. Turn each dough ball in the bowl to coat in
  oil; cover the bowl tightly with plastic wrap or cling film. Draw a
  circle around the top to mark where the dough is now, so you can
  watch it expand. Set aside in a warm place until doubled, about
  2 hours.
  
  Position a pizza stone on the bottom rack of your oven. Preheat the
  oven to 475°F/240°C/gas 9 at least 45 minutes before you plan to
  bake the pizzas.
  
  Lightly dust a clean countertop and the dough with flour. Press and
  pat each ball of dough into a rectangle or round. Once you have the
  basic shape you want, stretch the dough by draping it over the back
  of your hands and wrists, letting it hang down so gravity does the
  work. For larger pizzas, aim for a 7x12" (17 by 30.5 cm) rectangle
  or a 12" (30.5 cm) round; for individual pizzas, aim for a 6 to 9"
  (15 to 23 cm) round or rectangle for smaller pizzas and flatbreads,
  depending on how thick you like your dough. Don't worry if it's
  misshapen. Cover the dough with a towel until baking.
  
  Continued in Part Two
  
  Recipe by Sarah Copeland; The Newlywed Cookbook
  
  Recipe FROM: Epicurious, May 2012
  
  Formatted by: Dave Drum, May 12, 2012
  
  Uncle Dirty Dave's Archives
 
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