Rustic Italian Pizza Dough

• Produce

  • 1 Basil, fresh
  • 1 Bell peppers
  • 1 Green onions
  • 1 Heirloom tomatoes
  • 1 Mushrooms
  • 1 Onions

• Condiments

  • 1 Arrabiata sauce

• Baking & Spices

  • 5 cup Flour + some
  • 1 1/2 tsp Sea salt
  • 1 1/2 tsp Yeast

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Mozzarella cheese, smoked

• Frozen

  • 1 Ricotta meatballs

• Liquids

  • 2 1/4 cup Water

Found on ciaoflorentina.com

Description

Directions

• Preheat your oven as high as it will go for at least 45 minutes to one hour.
• In the bowl of your kitchen aid and using the paddle attachment mix the flour, sea salt and yeast on low speed until all is incorporated then add the water.
• Switch to the dough hook and mix together on low speed for 8 to 10 minutes. The dough should be smooth and sticky but should not stick to the sides of the bowl, only a little to the bottom.
• (If the dough sticks to the sides sprinkle in a little more flour, if it is too dry then add a bit more water).
• After the 8 minutes have passed remove the dough from the kitchen aid and cut it into 6 pieces and form them into rounds. Place them on a lightly oiled cookie sheet and drizzle with 1 tbs of extra virgin olive oil. Cover with plastic wrap and allow to sit at room temperature and rise for 2 hours in a draft free area. ( I prefer the oven )
• Sprinkle the counter with a little bit of flour, take one piece of dough and press down on it with your fingers until you have 1/2 thick circle or oval. Using your fists and knuckles start stretching the dough until 10 in diameter making sure not to tear it ( this should be easy since it is a small pie).
• Dust your pizza peel (or a piece of cardboard) very well with semolina flour or corn meal and set your pizza dough on it making sure it slides easily when moved. Pour 2-3 tablespoons of the pizza sauce in the center and spread it around with the back of a spoon leaving 1 inch of space at the edges and making sure not to get any on the peel. Sprinkle with the mozzarella and add your favorite toppings. ( Dont add too many toppings, keep in mind this is a thin crust and a couple of toppings will suffice ).
• Gently slide the pie on the preheated pizza stone in a hot 525 degree or more oven, and bake for 5 to 7 minutes or until golden brown on the edges. When making the breakfast pizza I find that the egg cooks perfectly in 6 minutes.
• Remove from the oven and sprinkle with the basil and freshly grated parmigiano reggianno. Allow to rest for a few minute for the cheese to set.

Nutrition