Pizza Fun

Roman style indirect dough (B**a)

Ingredients
1500 g Le 5 Stagioni flour type “00” S Blue
900 g of water
10 g Le 5 stagioni brewer’s yeast
Ingredients
2410 g B**a
500 g Grani Antichi flour
650 g of water (pour slowly)
40 g Salt
40 g Extra virgin olive oil

METHOD
1
B**a
Knead for 6 minutes at first speed to obtain smooth dough. At the end, place the dough in a closed bowl and let it rest in the refrigerator (+4°) for 16/24 hours.

2
Resting
Knead 4 minutes at first speed and 10 minutes at second speed (Spiral kneading machine).

3
Puntata
Make the dough rest in a covered bowl for about 40 minutes at room temperature.

4
Dividing
Divide the dough into portions (balls) of 500 g each (or as desired).

5
Leavening
Let the dough balls leaven for about 4 hours at room temperature.

6
Baking
Bake in the oven at 300°C for about 6/8 minutes, OVEN TOP/BEDPLATE 70/30 (depends on the oven).

How to make pizza dough

Ingredients
For the dough
400g/14oz strong white flour
100g/3½oz semolina, plus extra for dusting
2 tsp salt
15g/½oz fresh yeast or 1½ tsp of dry yeast
275ml/9½fl oz tepid water
50ml/2fl oz olive oil, plus extra for oiling
For the topping
2 tbsp tomato sauce
pizza toppings of your choice
Recipe tips
Method
In a large mixing bowl, stir together the flour, semolina and salt. Stir in the dried yeast (or crumble in the fresh yeast). Make a well in the centre of the flour mixture and pour in most of the water along with the olive oil. Bring the dough together with your hands or a wooden spoon. As the flour is incorporated, the dough will start to take shape. Add the remaining water if the dough feels tight or hard.

Turn the dough out onto a clean surface and knead for 10 minutes, or until it is smooth and elastic. Cut off a small piece of the dough and stretch part of it as thinly as you can. If you can see the shadow of your fingers through the dough (the light should shine through the dough like a window pane) without it tearing, it is ready to prove.

Knead the cut piece back into the dough and shape the dough into an even ball. Place in an oiled bowl, cover with a damp tea towel and allow to prove in a warm place for 1–1½ hours, or until it has doubled in size (the temperature of your kitchen can affect the timing of this).

When the dough has risen, take it out of the bowl and knock the air out. Divide the dough into two equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes.

Place a pizza stone or an upturned baking tray into the oven and preheat to its highest setting.

Dust the work surface liberally with semolina. Roll out one piece of the dough to form a circle that will fit on your pizza stone or baking tray.

Transfer the pizza base onto a plastic chopping board (or another upturned baking tray) dusted with semolina. The tray will be used to slide the pizza base directly onto the pizza stone.

Cover the surface with half of the tomato sauce and toppings of your choice.

When ready to bake, slide the pizza directly onto the pizza stone and cook for 8–10 minutes, or until the base is golden-brown and the toppings are bubbling. Repeat with the remaining dough, tomato sauce and toppings.

Spicy Sausage Pizza

Ingredients
2 pounds pizza dough, divided into 4 balls
1 cup marinara sauce, store-bought or homemade
1 pound mozzarella cheese (low moisture), grated
8 ounces spicy Italian sausage
2 teaspoons red pepper flakes
1 leaf fresh basil, for garnish
Extra flour, for rolling and throwing the pizza
Hot Honey Dip:
1/4 cup honey
1 tablespoon hot sauce
1/2 teaspoon red pepper flakes

Method
Warm the dough (if refrigerated):
If your dough has been refrigerated, take it out of the fridge an hour before you want to make pizza.

Divide the dough into four balls and let them sit at room temperature so they become easier to work with. Keep the dough covered with plastic, though, so it doesn’t dry out. (If your dough was not refrigerated, divide the dough just before shaping.)

Preheat the oven:
Preheat the oven to 500°F with a pizza stone for 20 minutes so the stone is very hot.

Prepare the hot honey dip:
Add honey to a microwave-safe bowl and heat for 10 seconds. Then stir the honey together with hot sauce and red pepper flakes. Serve the honey as a dip with any and all pizza!

Assemble the pizza:
On a lightly floured surface, roll out one dough ball until it forms a 10-inch round. It should be pretty thin. Top the pizza with a few tablespoons of marinara sauce. I don’t like my pizzas very saucy, but add an extra spoon of sauce if you do.

Then top the pizza with four ounces of cheese and dot on two ounces of spicy sausage. Be sure to tear the sausage into very tiny meatballs so they cook quickly. Season the pizza with red pepper flakes and a tiny pinch of salt and pepper.

Cook the pizza:
Slide the topped pizza onto the pizza stone and cook for 8 to 10 minutes until the crust is crispy and golden brown and sausage is cooked.

Prepare the next pizza:
While the first pizza cooks, prepare the next pizza.

Cool briefly and serve:
Remove the cooked pizza from the oven, and let it cool briefly before. Garnish with fresh basil, slice, and serve with the hot honey dip. Repeat for cooking the remaining pizzas.

Seafood Pizza

Ingredients
Basic Pizza Dough
1 package regular active dry yeast
1/2 cup warm water (105°F to 115°F)
1 1/4 to 1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon vegetable oil
1/2
teaspoon salt
1/4
teaspoon sugar
Topping
12
uncooked medium fresh shrimp, in shells
1
cup pizza sauce
1
cup shredded mozzarella cheese (4 oz)
1/2
cup shredded provolone cheese (2 oz)
8
anchovy fillets in oil
1/2
lb bay scallops
1/2
cup chopped fresh basil leaves
1/2
teaspoon pepper
4
cloves garlic, finely chopped

Steps
1
In large bowl, dissolve yeast in warm water. Stir in half of the flour, the oil, salt and sugar. Stir in enough remaining flour to make dough easy enough to handle.
2
Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 20 minutes.
3
Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours, deflating dough occasionally.
4
Move oven rack to lowest position. Heat oven to 500°F. On lightly floured surface, press or roll dough into 12-inch round. Place on ungreased pizza screen or in 12-inch perforated pizza pan. Press dough from center to edge so edge is thicker than center.
5
Peel shrimp, leaving tails intact. Spread pizza sauce over dough to within 1/2 inch of edge. Sprinkle cheeses over sauce. Arrange shrimp, anchovies and scallops on cheeses. Sprinkle basil, pepper and garlic over seafood. Bake about 10 minutes or until shrimp are pink and firm, scallops are white and cheeses are melted.

English Muffin Pizza

Ingredients
4 whole wheat English muffins split
1/2 tablespoon extra virgin olive oil
3/4 cup prepared pizza sauce tomato, pesto, or alfredo; whichever your family likes! (We use tomato)
Tiny Pinch kosher salt
Pinch black pepper
1 cup shredded part-skim mozzarella cheese or cheddar cheese, provolone, or any cheese you like
1/2 teaspoon Italian seasoning

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Arrange the English muffin halves cut side up onto a baking sheet. Lightly drizzle with olive oil. Place in the oven and toast until barely golden, about 4 minutes.

Spoon 1 1/2 tablespoons pizza sauce over each one, using the back of a spoon to spread it evenly. Sprinkle with salt and pepper. Top with mozzarella cheese and Italian seasoning. Add any desired toppings.
Bake for 10 minutes, until the cheese is melted and the muffins are browned on the edges. Top with fresh basil. Enjoy hot.
Notes
TO REFRIGERATE: In a single layer, place your English Muffin Pizzas in an airtight container topping side up for up to one week.

TO FREEZE/MAKE AHEAD: Toast you English muffin halves as directed and top as desired. Lay the English Muffin Pizzas topping side up on a baking sheet and place in the freezer for at least two hours. Once completely frozen, place each pizza in a freezer-safe container, separating layers of English Muffin Pizzas with parchment paper.
REHEAT FROM FROZEN: Preheat your oven to 375 degrees F. Lay your frozen English Muffin Pizzas on a baking sheet and place in the oven. Bake for 13 to 15 minutes, or until heated throug

Toppings of choice such as mini pepperonis (or regular pepperonis, quartered), or sautéed veggies, such as spinach or mushrooms
Thinly sliced fresh basil optional for serving