Pizza Con Tutti Pizza With Everything Recipes

PIZZA DOUGH

Steps:

• Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
• Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
• Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
• Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
• To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.

ROBERTA'S PIZZA DOUGH

Steps:

• In a large mixing bowl, combine flours and salt.
• In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
• Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

PIZZA CON TUTTI (PIZZA WITH EVERYTHING)

Steps:

• There are two recommended ways of cooking pizza at home. It may be prepared and cooked in a 14-inch pizza pan, or it may be baked on a baking stone. If it is to be baked on a pizza pan, preheat the oven to 475 degrees; if it is to be baked on a stone, preheat the oven to 500 degrees and put the stone in the oven.
• Divide the dough in half. Flatten, one-half at a time, with the hands into a circle. Start punching it all around with the back of a clinched fist to shape it into a larg er circl e about 12 or 13 inches in diameter. Keep the surface floured lightly but enough so that thedough does not stick.
• If pizza pans are used, rub the surface of each with one tablespoon of oil. If a baking stone is used, you will place the pizza circle on the wooden paddle. You should bake one pizza first and continue to make the second after the first is baked.
• Arrange one circle of dough on each pan or on the wooden paddle. Add half of the marinara sauce to the center of each circle of pastry and smooth it almost, but not quite, to the edge. Scatter half of the mushrooms, half of the sausage slices, half of the Mozzarella and half of the Parmesan over the sauce. Sprinkle each pizza with two tablespoons of olive oil.
• If a pizza pan is used, place it in the oven for 14 minutes or until the pizza is well done. If the baking stone is used, slide the pizza off onto the stone and bake 14 minutes or until the pizza is well done. Repeat with the second pizza. Serve with red-pepper flakes on the side.