Pizza
photo by KerfuffleUponWincle
- Ready In:
- 4hrs 10mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
-
Toppings
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon olive oil
- 1⁄8 teaspoon table salt
- 1 1⁄2 cups mozzarella cheese, shredded (6 ounces)
-
Dough
- 3 cups all-purpose flour (15 ounces)
- 1 2⁄3 cups water, room temperature (13 1/2 ounces)
- 1 1⁄4 teaspoons table salt
- 1 1⁄2 teaspoons instant yeast
- 1 1⁄4 teaspoons sugar
- 5 tablespoons extra virgin olive oil
directions
- Place 28-ounce can of crushed tomatoes in fine-mesh strainer set over medium bowl.
- Let sit 30 minutes, stirring 3 times to allow juices to drain.
- Combine 3/4 cup tomato solids, 1 tablespoon olive oil, and 1/8 teaspoon table salt. (Save remaining solids and juice for another use.).
- Place towel or shelf liner beneath stand mixer to prevent wobbling.
- Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides and bottom of bowl.
- Turn off mixer and let dough rest 20 minutes.
- Sprinkle yeast and sugar over dough.
- Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl.
- Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.).
- Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula.
- Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top.
- Flip dough over once so it is well coated with oil; cover tightly with plastic wrap.
- Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2-1/2 hours.
- One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees Fahrenheit.
- Coat rimmed baking sheet with 2 tablespoons oil.
- Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl.
- Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.).
- Let dough rest in pan until slightly bubbly, 5 to 10 minutes.
- Using a dinner fork, poke surface of dough 30 to 40 times; sprinkle with kosher salt.
- Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway through baking.
- Using metal spatula, remove pizza from oven, spread tomato mixture evenly over surface, and sprinkle with shredded mozzarella.
- Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.
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Reviews
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Happy Belated Birthday to Youuuuuu!! :) I began the dough in the ABM (3 cups flour and 1 1/3 cups water, and added two tablespoons dried onion). I could tell immediately that I needed more flour! I added 2/3 cup of whole wheat flour and made the dough into two 12" crusts and pre-baked them for 12 minutes at 425F in Pyrex pans. For one Pizza Bianca, (using one crust) I used one 14 1/2 ounce can of diced tomatoes (seasoned with garlic, oregano, and basil and drained really well). I added 1/8 teaspoon garlic salt and four large fresh basil leaves snipped ~ and 1 cup mozzarella cheese! I will use the second pre-baked crust to make Recipe #227042 in a day or so! :)
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Beyond brilliant in its simplicity! This is truly pizza as it was meant to be. I used San Marzano tomatoes that I whirled in the blender for just a moment. Mixed them with 1 clove garlic and a bit of garlic infused olive oil, then made as directed, topping the baked pie with fresh torn basil and cracked pepper. Mmmmmmm....
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First of all Andi an apology the day did not pan out as expected so I had to use a prepared base (didn't have time to make the dough) and then when I went to get my 2 x 400 gram cans of tomatoes discovered I only had one which gave me only 1/2 cup so top with some fine slices of well ripened tomatoes which I topped with torn basil leaves fresh from the garden (just can't have tomato without basil seems sacrilege not to do so) topped with a premade pizza mix of cheese (mozzarella, cheddar and parmesan) and 20 minutes in a 200C fan forced oven (just baked on a pizza tray) and yummy pizza that 3 of us devoured with garlic bread for dinner. Thanks Andy for a deliciously simple meal, made for Potluck Tag.
RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.