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Now or Later Pizza




Source of Recipe


The Bakers Catalogue


Recipe Introduction


An overnight rest in the fridge for the dough gives this pizza crust superb flavor and a delightfully crisp-chewy texture.



List of Ingredients




Dough:
1-3/4 C. flour (unbleached)
1-1/4 C. semolina (wheat flour)
1 T. plus 1 tsp. Pizza Dough Flavor (optional, but delicious)
1 tsp. yeast
1-1/2 tsp. salt
2 T. olive oil
1-1/4 to 1-1/2 C. water, enough to make a smooth, soft dough
*use a total of 3 C. all-purpose flour, if you do not have semolina (wheat flour)

Toppings:
tomato sauce, cooked meats, vegetables, and cheeses of your choice


Recipe



Dough:
Mix and knead together all of the dough ingredients-by hand, mixer or bread machine-till you created a smooth, soft dough. don't over-knead the dough; it should hold together, but can still look fairly rough on the surface.
Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develope the crusts flavor.
Divide the dough in half. Shape each half into a 9-12 inch round (thicker or thinner crust), and place each on a piece of parchment paper cut to fit, (or greased baking sheet). Cover the dough, and let rest while you heat your oven to 500*F.
Baking:
After about 30 minutes, use a giant spatula to tranfer the pizza (if on parchment) to your hot oven stone, or place your pizza and parchment on a pan,or if on greased baking sheet place the pan/sheet on the middle rack of your oven. Bake for 4 minutes, then remove from the oven.

Now:
To enjoy pizza right away, top it with your favorite toppings, return to the lowest rack of the oven (not to the stone, if you used your baking stone ), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.

Later:
To serve pizzas some other time, remove the parchment, cool the untop crusts, wrap them well in plastic wrap, and refrigerate (for up to 5 days) or freeze (up to 4 weeks). when you are ready to serve, heat your oven to 450*F, and remove the crusts from the refrigerator or freezer. Top them with your favorite toppings and place them on a parchment-lined or greased baking sheet, then into the oven. Bake the pizzas on the lowest rack of the oven (not on a stone) for 8 minutes, or until the crust is golden brown and the filling bubbly.
Yield: 2 pizzas.