Posted in food, home cooking at 3:21 am by wingerz


After mixing a batch of olive oil dough, I made a few pizzas. Still haven’t completely perfected my technique yet. I didn’t follow these steps the letter – I think as long as you get the dough thin enough and have a good means of transferring the pizza on and off the baking stone, you’re in good shape. At this point you can’t really screw things up too badly. I made prosciutto and arugula pizza and portobello mushroom pizza

Summarized from Artisan Bread in Five Minutes a Day

1. Preheat a baking stone in the oven for at least 20 minutes at 550 deg F (or as high as you’re comfortable with, since the cornmeal will smoke and set off smoke detectors if you don’t have good ventilation).
2. Prepare all toppings (so that the pizza doesn’t spend a long time on the peel, where it can stick).
3. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball as you go.
4. Flatten the dough with your hands and a rolling pin to 1/8″ thickness. Use flour to keep the dough from sticking to the board and rolling pin. You may need to take a break to let the dough relax to allow further rolling. Place the rolled-out dough onto a liberally cornmeal-covered pizza peel.
5. Distribute toppings. Don’t cover the dough thickly; leave some of the surface exposed.
6. Sprinkle cheese over the surface of the dough.
7. Turn on your exhaust fan, if you have one. Slide the pizza onto the stone. Check it in 8-10 minutes (longer if your oven temperature if lower).
8. When it’s done, pull it out and allow to cool slightly before serving.

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