Pizza with rosemary and garlic
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Pizza with rosemary and garlic
  Pizza    Rosemary    Garlic  
Last updated 6/12/2012 12:58:27 AM. Recipe ID 21217. Report a problem with this recipe.
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      Title: Pizza with rosemary and garlic
 Categories: Breads
      Yield: 4 Servings
 
  1 1/2 c  Warm water
    1/2 ts Dry yeast
      4 c  Flour (approximately):
           Unbleached all-purpose or
           Hard white flour,
           Or a 50-50 blend of white
           And whole wheat
      1 ts Salt
      2 tb Olive oil
           Topping:
      2 tb Olive oil (approximately)
      1 ts Fine sea salt
           Leaves from 3 sprigs
           Rosemary (approximately 2
           Tablespoons), optional
 
  You will need a large bread bowl, a baking sheet 12 by 18-inches or
  two smaller sheets.
  
  Place water in a large bowl.  Water should be warm but not hot to the
  touch.  Stir in the yeast and allow to dissolve.  Stir in 1 cup flour,
  stirring constantly in the same direction.  Stir in another cup
  flour, then stir 100 times in the same direction (one minute). This
  helps develop the gluten.  You now have a sponge.  Cover, and let
  stand for half an hour or up to three hours.  When you are ready to
  continue, sprinkle on salt and oil, then add more flour, stirring it
  in a half cup at a time. The dough will be getting heavier and harder
  to stir. When you can stir no longer, flour a kneading surface well
  and have more flour handy beside your work surface. Turn dough out
  and knead, adding extra flour to your work surface as necessary to
  prevent the dough from sticking. The dough will gradually become
  smooth and easy to work. Knead for 10 minutes, clean bread bowl, oil
  it lightly, and place the ball of dough into the bowl to rise,
  covered with plastic wrap.  Let rise until more than doubled, almost
  three hours. When the volume of the dough has approximately doubled,
  you can proceed to the next step.
  
  Dough can be made ahead to this point and then stored.  If you wish
  postpone baking, gently push dough down, and leave covered in the
  bowl to rise again.  If delay will be more than several hours,
  instead store dough in a plastic bag in the refrigerator (for not
  more than five days). Bring out of the cold and take out of the
  plastic bag at least an hour before you want to work with it. Lightly
  flour your work surface and lightly oil a 12 by 18-inch baking sheet.
  Preheat oven to 450 degrees. Turn dough out onto work surface and
  flatten with the lightly floured palm of your hand. Pull and stretch
  the dough gently out into the rectangular shape you need to fit your
  baking sheet. Take your time and give the dough time to rest if it is
  resisting stretching.  It will need to get quite thin. When you have
  stretched the dough to approximately the shape and size you need,
  transfer it to baking sheet and continue to gently press and stretch
  it to fit. Don't worry if it tears, just patch the hole with another
  piece of dough and press firmly to join the edges. If you have extra
  dough hanging over the edge, trim it off and use it to make another
  small pizza. Dough should be of an even thinness across the flat part
  of the baking sheet and should form a slight rounded rim as it meets
  the edge (which is for many people the best part of the pizza). Brush
  top of pizza with oil, then dimple the surface all over with your
  fingers. Sprinkle on sea salt and then optional rosemary leaves.
  Place baking sheet on the bottom rack of the preheated oven and bake
  until the crust around the edge is slightly golden, 5 to 8 minutes,
  depending on how thin the pizza is. Remove from oven, brush crusts
  lightly with olive oil and also the center if you wish. Cut into
  large squares and serve warm or hot. We have often made pizza bionic
  several hours ahead, then wrapped it in a clean kitchen towel to keep
  it moist until we are ready to reheat it for serving. To reheat,
  place in a dampened paper bag in a 300'F oven for about 10 minutes.
  
  Yield: one large 12 by 18-inch pizza or two medium, or 3 or 4 small
  




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Recipe ID 21217 (Apr 03, 2005)

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