Part 13 (1/2)

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8.

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9.

TO STRETCH AND PARBAKE THE DOUGH: Dust a large work surface with a mixture of flour and semolina. If the dough has been refrigerated, transfer one ball to the work surface and let stand just until still cool but not cold (about 60F if tested with an instant-read thermometer). Dust a large work surface with a mixture of flour and semolina. If the dough has been refrigerated, transfer one ball to the work surface and let stand just until still cool but not cold (about 60F if tested with an instant-read thermometer).

Meanwhile, PREHEAT THE GRIDDLE PAN PREHEAT THE GRIDDLE PAN over medium heat until very hot, about 5 minutes (at the restaurant, we use a digital infrared thermometer to gauge the temperature of the griddle, which, ideally, should be 375F). over medium heat until very hot, about 5 minutes (at the restaurant, we use a digital infrared thermometer to gauge the temperature of the griddle, which, ideally, should be 375F).

Using your hands, begin to press and stretch the dough into a 9- to 10-inch round, adding only enough additional flour and semolina to the work surface to keep the dough from sticking (PHOTOS 3 & 4); using one hand as a guide, slope a slightly thicker rim all around the circle of dough. Work quickly, and be careful not to overwork the dough; if it resists or shrinks back as you shape it, let it rest briefly before proceeding. (If you prefer, you can roll out the dough with a rolling pin. Lightly flour the work surface and the rolling pin; sprinkle the rolling pin with more flour as necessary to prevent sticking.) 3 & 4); using one hand as a guide, slope a slightly thicker rim all around the circle of dough. Work quickly, and be careful not to overwork the dough; if it resists or shrinks back as you shape it, let it rest briefly before proceeding. (If you prefer, you can roll out the dough with a rolling pin. Lightly flour the work surface and the rolling pin; sprinkle the rolling pin with more flour as necessary to prevent sticking.)

Carefully place the dough round on the preheated griddle pan (PHOTO 5) (PHOTO 5) and cook until barely tan on the first side and browned in a few spots, 2 to 3 minutes. As the crust cooks, if you see any parts that remain undercooked, especially any thicker parts, simply press them against the pan so they cook a bit more; once the dough has set, you can move the crust around as necessary for more even cooking. Flip the crust over and cook until the second side is completely dry, about 1 minute longer. and cook until barely tan on the first side and browned in a few spots, 2 to 3 minutes. As the crust cooks, if you see any parts that remain undercooked, especially any thicker parts, simply press them against the pan so they cook a bit more; once the dough has set, you can move the crust around as necessary for more even cooking. Flip the crust over and cook until the second side is completely dry, about 1 minute longer.

Transfer the crust to a wire rack or a baking sheet, brus.h.i.+ng off any excess flour, and allow to cool. Repeat with the remaining dough. (The parbaked crusts can be refrigerated overnight or frozen, well wrapped, for up to 2 weeks. Sometimes when you go through the effort of preparing all these steps, it might be worth making more than you may want to eat and then, depending on the toppings, freezing the extra finished pizzas. Occasionally I'll come home on a Sunday night and reheat a frozen pizza I made on Friday in the toaster oven-a great snack in less than 10 minutes, with absolutely no effort.)

We recommend making only one pizza at a time and serving each one as soon as it is done. If you need to make a lot for a large party, cook several of them once (slightly undercook them) and then reheat them in a warm oven before serving.

TO TOP EACH PIZZA AND BROIL IT: Place the parbaked pizza crust on a pizza peel or baking sheet ( Place the parbaked pizza crust on a pizza peel or baking sheet (PHOTO 6). Spread the tomato sauce evenly over the crust, leaving a -inch border all around, and top with any remaining ingredients as specified in the individual recipe ( 6). Spread the tomato sauce evenly over the crust, leaving a -inch border all around, and top with any remaining ingredients as specified in the individual recipe (PHOTO 7). (Do not put the sauce and any other ingredients on the pizza crust until ready to broil it, or the crust may become soggy.) 7). (Do not put the sauce and any other ingredients on the pizza crust until ready to broil it, or the crust may become soggy.)

Slide the pizza under the broiler, about 4 inches from the heat source, and broil for 7 or 8 minutes (or as otherwise noted in the individual recipe), until the topping ingredients are heated and/or cooked through and the crust is charred and blistered in spots (PHOTO 8) (PHOTO 8). Watch closely so that the ingredients don't burn, and move the pizza around or lower the broiler rack if necessary. (Sometimes during this stage, depending on the topping, the bottom may start to become soggy; if that happens, you can simply slip the pizza back onto the griddle momentarily to recrisp the crust.) And, if you prefer more color-as we do!-move the pizza closer to the heat source at the very end.

Finish the pizza with any remaining ingredients, as described in the individual recipe (PHOTO 9) (PHOTO 9), and cut into slices with a pizza wheel, kitchen shears, or a very sharp knife. Serve hot.

Each topping recipe makes enough for one 9- to 10-inch pizza, and all of the recipes can be easily multiplied as desired.

IMPORTANT HINTS FOR PIZZA MAKINGHave all your equipment ready and accessible: measuring cups, a stand mixer or a large bowl and a wooden spoon, a whisk, a large bowl for rising the dough, your pizza griddle of choice. If you don't have a pizza peel, we recommend buying one-it will make the process easier and more fun. Set out a large cutting board for slicing the pizzas, and have a pizza wheel, kitchen shears, or a large sharp knife at hand. And, of course, plates to put the pizza on.

Create some extra clean work s.p.a.ce in your kitchen; this will help keep you organized.

Measure all your ingredients before beginning the recipe.

Use a whisk to mix the yeast, sugar, and warm water to ensure that the ingredients are well mixed.

When combining the dry ingredients, give them a couple of whirls with the paddle attachment, or the whisk, to make sure they are evenly mixed.

This pizza dough becomes limp and very sticky the longer it is stretched, so work quickly when you are forming the crusts.

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Marinara, Margherita D.O.P. & Romana [image]

Napoletana [image]

Quattro Formaggi [image]

Sausage & Peppers [image]

Pepperoni [image]

Quattro Stagioni [image]

Prosciutto & Arugula

Cla.s.sica Romana PHOTO PIZZA.

cup Pom strained tomatoes 1 tablespoon extra virgin olive oil 3 anchovy fillets, cut into 3 pieces each 1 tablespoon salt-packed capers, rinsed and soaked overnight in cold water (change the water often) 1 tablespoon thinly sliced red finger chile or serrano chile cup shredded fresh mozzarella Spread the tomato sauce evenly over the parbaked pizza crust, leaving a -inch border. Drizzle the oil over the sauce, arrange the anchovies on top, and sprinkle with the capers and sliced chile. Scatter the mozzarella evenly over the pizza. Broil as directed, then cut into 6 slices and serve.

Marinara PHOTO PIZZA.