Ingredients: |
Ingredients: 2 c. warm water (75-80 degrees)
1 (1/4 oz.) envelope active dry yeast
5 1/2 c. bread flour, plus more for dusting
2 tsp. fine sea salt
Extra virgin olive oil, for greasing bowl
Sauce:
1 (28-oz.) can whole tomatoes, peeled
1 T. extra virgin olive oil
1 tsp. fine sea salt
5 fresh basil leaves, torn and bruised
|
Directions: |
Directions:For dough:
Combine warm water and yeast in a large bowl. Stir once just to combine, and let stand 5 minutes. Add 3 cups flour. Stir until smooth. Let rest 10 minutes. Gradually add 2 cups flour. Stir just until combined. Stir in salt, then let rest another 10 minutes. Add remaining 1/2 cup flour, 1 T. at a time, if necessary, to make dough just pull away from the bowl. (Dough should still be sticky).
Turn dough onto floured surface. Knead 10-15 minutes until smooth, stretchy, soft and a little tacky. Shape dough into a ball and place in a lightly greased bowl, rolling dough to coat with oil. Cover with plastic wrap. Let stand in warm place until dough doubles in size, about 2 1/2 hours.
Turn dough onto floured work surface. Cut into four pieces. Roll each piece into a ball. Dust with flour. Cover balls separately with plastic wrap. Let stand in warm place 1 hour. Place oven rack in lower third of oven. Place pizza stone on rack. Preheat oven to its maximum heat.
Remove plastic wrap from 1 dough ball. Hold 1 edge of ball with both hands. Carefully move your hands around the edge, like turning a wheel, to form a circle. Continue moving your hands around the edge, letting gravity pull the dough downward until circle is about 10 inches in diameter.
Lay dough on a lightly floured baking sheet turned upside down. Gently shape dough into a circle. Top pizza as desired.
Without removing pizza stone from oven, gently shake dough onto stone. Bake until crust is crisp and golden brown, 10-15 minutes. Repeat with remaining 3 dough balls.
For sauce:
Combine all ingredients in a large bowl. Using your hands, crush the tomatoes. Remove and discard any tomato skins or cores. Mixture should be textured but silky. Add additional salt, if desired, to taste. Let stand 1 hour before using. |
This recipe for Pizza Oven Pizza is from