Just before baking, top the pizzas with the sauce, and sprinkle with the grated cheese.īake the pizzas on the bottom rack until the crust is golden brown and the filling is bubbly, 40 to 45 minutes. Meanwhile place one oven rack at the bottom of the oven and one rack towards the top. Repeat with the remaining dough and ingredients, making another 9" round pizza.Īllow the pizzas to rest/rise, covered, for about 30 minutes. Poke holes all over the top crust, to allow steam to escape. Fold over the overhanging edges of dough, and squeeze/crimp to seal. Place the smaller piece of dough atop the filling. Spread with half the spinach, or any additional filling of your choice. Spread half the uncooked sausage over the crust, gently patting it flat. Once the first two pieces of dough are rolled and resting, repeat with the other two pieces, covering them until you're ready to use them.Īfter 15 minutes, place one of the larger pieces of dough in the pan, pressing it gently into the corners you'll have some overhang. This will relax the dough's gluten, allowing you to handle it without it shrinking. Cover the pieces of dough, and go away for 15 minutes. Do the same with one of the smaller pieces of dough, rolling it to about 9" to 10". Stretch, then roll one of the larger pieces of dough into a round large enough (about 15" to 16") to line the bottom and sides of one pan, with some overhang. Butter the bottom and sides of two 9" x 2"-deep round cake pans, then drizzle olive oil in the bottom of each. If you have a scale, one piece should weigh about 1020g the other, about 370g.ĭivide each piece of dough in half again. One should be about three-quarters of the dough the other, one-quarter. To assemble the pizza: Divide the dough into two pieces. Stir in the tomatoes, oregano, sugar, and salt, and simmer gently for up to 1 hour, to concentrate the flavors. Perfect your techniqueĪdd the crushed garlic, and sauté for about 30 seconds. To make the sauce: Sauté the coarsely grated onion in the butter until it's beginning to color. To make the sausage: Combine all the ingredients. You can use the crust after its first 1-hour rise, but its flavor will improve with the longer, slower rise offered by refrigeration. For best flavor, after its initial 1-hour rise, refrigerate the dough for several hours, or for up to 24 hours. Place the dough in a large, greased bowl cover, and let rise at room temperature for 1 hour. Then add the lower amount of water, and mix and knead - by hand, stand mixer, or bread machine set on the dough cycle - to make an elastic, fairly stiff dough, adding more water if necessary you'll use less in the summer, or if you substitute all-purpose flour for the semolina and more in the winter, or if you're in a dry climate. Combine the dry ingredients and the oils and butter, mixing until crumbs form. To make the crust: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
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