Basic Pizza Dough
Yields: 5-6 small pizzas
Ingredients:
- 2 ½ tsp. kosher salt
- 4 c. flour
- 1 pkg. dry yeast
- 1 ½ c. warm water
- 2 T. olive oil
- Mix yeast and warm (body temp) water with a pinch of sugar and let sit until bubbly, about 5 minutes
- When bubbly blend in a food processor with 1 cup of the flour and the salt.
- Add the rest of the flour and pulse until the dough comes together and turn out onto the table.
- Knead for 10 minutes, until dough is nice and smooth. Place in a lightly oiled bowl, cover with a towel and let proof in a warm place until doubled in volume, about 1-1 ½ hours.
- Punch down and roll into balls. Oil lightly, put on a sheet tray, cover with plastic wrap and place in the refrigerator. Remove 10-15 minutes before ready to use.
- Roll or stretch to desired shape and thickness and place on a peel that has been lightly strewn with cornmeal. Top and bake on a preheated pizza stone in a 500 degree oven.
Serves 4 people
Ingredient:
- 4 ea. 5 oz. pizza dough balls
- Olive oil to paint crust
- 1 1/2 c. diced mozzarella
- 1 1/2 c. grated fontina cheese
- 3 ears fresh sweet corn (cut from cob and cooked in butter until tender, about 5 min. on low-med heat…can be prepped ahead)
- 1 c. par-cooked bacon lardons (batons)
- 3 c. fresh arugula leaves
- 1 ea. nice, ripe tomato
- ¼ c. pesto (or ½ cup loose packed basil leaves)
- ¼ c. Dijon vinaigrette
- Kosher salt and fresh black pepper to taste
- Roll out 5 oz. portions of dough, thin, paint with olive oil and sprinkle with the two cheeses (be sure to leave about ¾" plain all the way around the pizza for the cornicione)
- Sprinkle with ¼ of the cooked corn kernels, then arrange around the bacon pieces, season with salt and pepper, and bake in fast oven until brown and crispy; cut pie into number of desired portions
- Toss arugula with pesto and vinaigrette, slice tomato thinly and add to the bowl, toss to coat, season lightly, and cover pizza slices; serve immediately
We call it modern family dining. We offer the professionalism of a big city eatery with the warmth of a local neighborhood joint: perfect for your first date or your 50th -- with a couple of kids in tow. The atmosphere is sophisticated without being pretentious; stylish but still comfortable. Slide into one of our wooden banquettes and order a fabulous glass of wine while you peruse the menu. Maybe you're in the mood for pizza. Ours is thin crust, Roman style using dough that proofs for nearly three days before we pin into pies that are both chewy and crispy. Toppings are seasonal and procured from local artisans: savory cured meats, fresh cheeses, wild mushrooms, tender, organic greens.
Website: http://www.pizzaantica.com
