P I Z ZA recipe
3 1/2 to 4 cups bread flour, plus more for rolling 1 teaspoon sugar 1 envelope instant dry yeast 2 teaspoons kosher salt 1 1/2 cups water, 110 degrees F 2 Tbs olive oil, plus 2 ts Semolina Whole Peeled Tomatoes 2ea. 14.5 or 12 oz. cans Sea Salt (to taste) Basil Leaves (6) 1. Drain tomatoes 2. Add sea salt and basil leaves 3. Stick blend Remaining ingredients: 24 oz bag of Mozzarella Toppings Pizza Sauce
Instructions 1. Preheat oven to 425 degrees. While the oven is preheating, put a cookie pan in the oven upside down. 2. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. 3. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. 4. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. 5. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes 6. On a well-floured surface stretch the dough out starting from the middle and slowly turning it pushing outwards until it is about 10” in diameter.
7. Place in the dough on an upside-down sheet tray coated with semolina 8. Using a ladle add pizza sauce starting in the middle and spreading outwards. 9. Then add the cheese and toppings as desired. 10.Bake for 10 minutes and check for color, add 2 minutes as needed.
Notes from Chef: This is not our CCV house recipe, just a quick dough to make at home. Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.Page 1
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