ACTIVE: 45 MIN TOTAL TIME: 2 HRS PLUS OVERNIGHT RESTING SERVINGS: MAKES FOUR 13-INCH PIZZAS STAFF-FAVORITE VEGETARIAN Letting the dough rest in the refrigerator overnight, Grace Parisi found, results in a chewy crust with a slight tang. Shes let hers sit for up to three days, which adds even more texture and complexity. DOUGH 1 envelope active dry yeast 2 cups warm water (90° to 105°) 1/2 teaspoon sugar 4 cups all-purpose flour, plus more for kneading 2 1/2 teaspoons kosher salt Extra-virgin olive oil TOPPINGS One 14-ounce can peeled whole San Marzano tomatoes, drained 1/2 teaspoon dried oregano, crumbled 1/4 cup plus 1 tablespoon extra-virgin olive oil Coarse sea salt and freshly ground pepper 2 pounds buffalo mozzarella, thinly sliced 32 large basil leaves, torn into pieces In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minutes. Add the remaining 1 1/2 cups of warm water, the 4 cups of flour and the kosher salt and stir until a soft dough forms. Turn the dough out onto a well-floured work surface and knead, adding flour as necessary until a silky, but soft dough forms. Use a pastry scraper to help knead the dough. Transfer the dough to a lightly oiled bowl and brush all over with olive oil. Cover the bowl with plastic wrap and refrigerate overnight or for up to 3 days. Transfer the dough to a lightly floured surface; punch down and divide into 4 pieces. Form each piece into a ball. Rub each ball with oil and transfer to a baking sheet. Cover the balls loosely with plastic wrap and let rise in a draft-free place for 1 hour. Meanwhile, set a pizza stone in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat. Pass the tomatoes through a food mill set over a medium bowl or pulse them in a food processor until coarsely chopped. Stir in the oregano and 1 tablespoon of the olive oil and season generously with salt and pepper. On a lightly floured surface, stretch one...
Posted on: Mon, 27 Oct 2014 21:30:32 +0000
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