Pizza from Baker Boulanger
Italian Bakery Pizza
Ever see those rectangular pizzas at your local Italian bakery (or
supermarket)? In these parts, you can grab a
pre-wrapped slab at the cash in many convenience stores. The crust
is thick and the toppings are simple - crushed
plum tomatoes, herbs, olive oil. No cheese. No pepperoni. Many will
claim that this is the "original" pizza. Eat. Enjoy.
1 3/4 cups warm water
2 tablespoons yeast
1/3 cup light olive oil
2 1/2 teaspoons salt
2 tablespoons sugar
3 cups all-purpose flour
2 cups bread flour
Topping:
1 28-ounce can Italian plum tomatoes - drained
2/3 cup prepared spaghetti sauce
pepper to taste
1 teaspoon salt
1/2 teaspoon sugar
1/4 cup olive oil
1 clove garlic - crushed
1 to 2 tablespoons fresh herbs (or dry)
oil for baking sheet
durum or semolina flour (optional)
In a mixer or a bread machine, prepare dough. Whisk water and yeast
together and allow to stand for 3 minutes.
Whisk in oil, salt, sugar and most of flours. Knead to make a soft
dough. Add more all-purpose flour if required. Knead
5 to 8 minutes.
Allow dough to rest for a few minutes. Form into a ball. Cover and
let rest an additional hour.
Meanwhile, prepare topping. Drain tomatoes and place in a large
bowl. Crush
well with your hands. Add spaghetti sauce. Stir in pepper and salt
(to taste), sugar, oil, herbs and garlic.
Gently deflate dough. Line a 20-by-15 inch baking sheet or jelly
roll pan with parchment paper. Coat pan/parchment
generously with olive oil - about 1/4 cup - (and semolina). Press
out dough to fit pan. If dough resists, let it rest for a
few minutes, then gentle coax it to fit the pan. Drizzle olive oil
lightly on top of dough. Spread on tomato topping to
cover lightly. Reserve excess for later use. Let dough rise until
quite puffy (30 to 45 minutes).
Preheat oven to 425 F. Bake pizza for 15 minutes at 425 F. Reduce
heat to 375 F. and continue baking (for a total of
30 to 35 minutes).
Serve warm or cold.
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