PIZZETTE, PIZZA, (Pane al PIZZA, also used for flat bread)
Dough is a combination of experiments that we finally decided makes the best pizza dough regardless of how it is baked (oven or grilled). We grill it both sides in our AUG 2011 DINNER SHOW and use it as one might use a flat bread. (SEE alternatives below)
1 ½ teaspoons yeast
- 6 ounce warm water
- ½ cup biga (this is our starter--see recipe)
- 1 ½ cups all purpose organic flour
- ¾ teaspoon sea salt
- 1 teaspoon EVOO
- as needed toppings to garnish and enjoy!
Combine yeast, water and biga; mix to dissolve yeast; add flours and salt; add EVOO and move to a mixer with dough hook. On medium speed, knead for 4 minutes – dough will be sticky and elastic. Remove to floured table and knead until elastic and holds together. Place ball of dough in oiled bowl, covered with plastic until let double in size, approximately 2 hours.
Remove dough to floured table; break into 4 equal pieces and roll out each to a thin circle. Place on floured parchment lined sheet pan and cover with towel for approximately 30 minutes. Prior to baking, dimple and brush with EVOO; add simple topping of sauce and cheese; place in preheated 450°F oven and bake about 15 -20 minutes.
ALTERNATIVE #1 GRILLED PIZZA: Preheat grill; Brush EVOO on the circles of prepared dough. Drop onto grill and cook 1-2 minutes until dough is grill marked on first side and firm. Remove from grill. Add toppings to grill marked side and return to grill to finish about 1-2 minutes more. Serve immediately.
ALTERNATE #2: FOR INDIVIDUAL PIZZA BREAD PORTIONS (ABOUT 5 – 6″ rounds): Grill on out door grill as above but after first side is marked, turn and brush with EVOO and cook second side. Wrap ingredients inside and eat like pizza cone or enjoy by tearing apart as for bread.
ALTERNATIVE #3: FOR CILANTRO OR HERB FLAVORED DOUGH: Add 2 tablespoons cilantro, finely chopped, well dried, or other fresh herb, also finely chopped and very dry, to the dough before the kneading step above.