Bubbling-hot pizza is bliss on a blustery day—especially when you made it! Try this recipe from Jim Lahey, owner of Co, a NYC pie mecca.Serves 2
INGREDIENTS
- 3 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoons salt
- 4 tablespoons canned tomato puree
- 2 oz buffalo mozzarella, torn into pieces
- 10 basil leaves
- 1 tablespoon extra-virgin olive oil
PREPARATION
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Dough: Mix flour, yeast and salt in a bowl; add 1 1/3 cups room-temperature water. Mix again. Cover bowl with plastic wrap and let rest 1 hour in a warm place, such as near a radiator or vent. Fold dough over itself twice on a lightly floured board. Let rest 30 minutes covered with a cotton towel that you sprinkled with flour. Divide into 4 balls on a cutting board, re-cover with towel and return to warm spot. Let rise for 2 hours. Use 1 ball to make pizza; store others in Baggies in fridge up to 2 days or freeze to use later. (Thaw in fridge, then let sit out until dough reaches room temperature.)
Pizza: Heat pizza stone in oven on broil for 15 minutes. Stretch dough into a 10-inch disk; keep center thick and thin out edges. Place on stone. Spread puree on dough, leaving a 1/2-inch perimeter bare. Top with cheese. Broil until bubbly and blackened, 10 minutes. Top with basil and oil. Season with salt.
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