Yield: 1 Servings
|1½ cup||Warm water|
|4 teaspoons||Instant yeast|
|4 tablespoons||Olive oil|
|4 cups||Unbleached all-purpose flour; (approx.)|
|1 tablespoon||Olive oil|
|1 large||Clove garlic - finely minced|
|1 cup||Pizza sauce; (approx.)|
|¼ teaspoon||Chili pepper; (optional)|
|⅛ teaspoon||Ground black pepper|
|3 cups||Shredded mozzarella or Brick cheese; (approx.) (enough to cover pizza in one even layer)|
|⅓ cup||Thinly sliced red onions|
|2 tablespoons||Capers; (small size)|
|2 ounces||Thinly sliced Italian calabrese sausage; up to 3|
|Olive oil for pan|
|Corn meal for sprinkling|
To prepare pizza dough, whisk together all ingredients except flour to dissolve sugar and salt. Stir in flour and mix to make a dough. When you can no longer mix by hand, begin kneading, either by hand or machine, adding small amounts of flour as you proceed. You should add flour until dough is soft but no longer sticks to work bowl or your hands. Knead about 6-8 minutes. Let dough rest, covered with lightly greased plastic or wax paper and a tea towel about an hour. You can also refrigerate the dough overnight or for several hours in an oiled plastic bag to bake pizza later.
To make pizza, preheat oven to 425 F. Roll or stretch out half of dough to a 12 inch round. Cover a baking sheet with aluminum foil and lightly coat with olive oil. Sprinkle some corn meal on a large baking sheet. Place pizza dough on sheet. Cover dough with olive oil and minced garlic. Using the back of a spoon, cover with pizza sauce and sprinkle with pepper, oregano and black pepper. Sprinkle on shredded cheese, then onions, capers, and finally, the calabrese. Bake until outer crust begins to brown, cheese is bubbling and calabrese is sizzling. Serve at once. Serves about four.
Repeat with remaining dough or freeze unused dough and make up another pizza on another occasion.
Inspired by "Your Own Homemade Pizza" by Julia Child. This version calls for capers and the result is delicious. Don't look for the capers, just enjoy.
NOTES : This recipes makes two 12 inch pies, you can freeze the pizza dough, in a oiled plastic bag and defrost in fridge for another pizza day).
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 26, 1998