Ingredients
Dough
185 grams (1 ⅓ cup)` bread flour
88 grams (½ cup) semolina flour
7 grams (2 teaspoons) rapid yeast
9 grams (2 teaspoons) sugar
5 oz warm water (115° F)
¼ cup mild lager beer
2 teaspoons white vinegar
1 ½ teaspoons extra virgin olive oil
1 teaspoon table salt
Sauce
14 oz 28 oz canned whole peeled tomatoes, drained
1.5 3 anchovy pieces, rinsed and patted dry
1-1/2 teaspoons 1 tablespoon extra virgin olive oil
1/2 1 teaspoon salt
1/2 1 teaspoon dried oregano
¼ ½ teaspoon sugar
¼ teaspoons black pepper
⅛ teaspoons crushed red pepper
Basic Topping
¼ cup parmesan cheese, grated
¾ cup mozzarella cheese, hand-grated
Optional Toppings
El Paso
Red onion rings
Yellow bell pepper rings
Mushroom slices
Cherry tomatoes, quartered
Pesto
Kalamata olives
Hawaiian
Canadian bacon, cut into small pieces
Bacon, cooked and crumbled
Pineapple bits, canned or fresh
Ryan
Pepperoni
Other
Italian sausage
Kalamata olives
See the shopping list below.
Directions
Dough
1. Place an oven rack with a pizza stone close to the top. Preheat oven to 500 degrees Fahrenheit.
2. In a food processor bring together the bread flour, semolina flour, yeast and sugar. Combine for 20 seconds.
3. In a measuring cup combine the liquid ingredients.
4. Run the food processor, add the liquid mixture, and process for about 10 seconds. Let this mixture rest for 10 minutes to autolyze.
5. Add the salt to the rested dough and process for 10 seconds.
6. Drop the dough on a work surface dusted with flour and knead to make a soft ball. Shape and divide into two portions.
7. Place each piece on lightly oiled parchment paper and roll it out. Add a second piece of parchment on top and roll out further until it’s approximately 11.5 inches in diameter. Let rise for 30 minutes.
8. After 20 minutes switch the oven on to the Broil setting.
9. Make the sauce while the pizza rests. See below.
10. When ready to make the pizza remove the top parchment and lightly dust the top of the dough, brush to make sure every part is covered so it won’t stick to the peel. Flip the dough onto the peel and pull off the top layer.
11. Assemble the pizza by adding 1/2 cup of sauce to each pizza. Add the parmesan cheese first, and then the mozzarella cheese.
12. Switch the oven to the Bake setting and bake for 8 to 12 minutes.
Sauce
13. In the unwashed food processor where the dough was prepared, puree the canned tomatoes, anchovies, olive oil, salt, oregano, sugar, pepper, and chili flakes for about 30 seconds until the ingredients are combined and smooth.
Shopping List
28 oz canned whole peeled tomatoes
Anchovies
Parmesan cheese, grated
3/4 lb Mozzarella cheese, block
1 red onion
1 yellow bell pepper
Mushrooms
Cherry tomatoes
Pesto
Canadian bacon
Bacon
Pineapple bits
Pepperoni
Kalamata olives
Pantry
Anchovies
Extra virgin olive oil
Dried Italian oregano
Sugar
Chile flakes
Salt
Pepper
Notes
It's better to grate the chees yourself because the pre-packaged cheese contains cellulose-based additives to keep the strands separated but it won't melt well on your pizza.
It's better to grate the chees yourself because the pre-packaged cheese contains cellulose-based additives to keep the strands separated but it won't melt well on your pizza.
• Made the dough following the amounts listed above. The result was a very wet pizza difficult to handle. I had to knead adding flour during the process until the consistency was right. The pizza came out very soft when baked at 480 degrees in the Breville smart toaster oven. The comments in the video ask for measurements in flour, which are not provided.
Next time: adapt the King Arthur's recipe and add the additional ingredients listed in this recipe adding white vinegar.
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