Pizza With Arugula And Parmigiano-Reggiano Cheese Recipe FOR THE DOUGH 4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed 11/2 cups (350 ml) lukewarm water 11/2 tbsp. (20 ml) extra-virgin olive oil 11/2 tsp. (4 g) active dry yeast for 2-hour rising time, or 3/4 tsp. (2 g) for 6-hour rising time 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can medium peeled tomatoes, crushed by hand 14 oz. (400 g) mozzarella cheese, thinly sliced 4 oz. (113 g) baby arugula, chopped 5 1/4 oz. (150 g) fresh-grated Parmigiano-Reggiano cheese Method : Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt. Knead the dough until smooth and elastic. Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes. Grease a 12-inch round pizza pan with oil. Transfer the dough to the pan and using your fingertips, spread the dough to cover the bottom of the pan. If you used 11/2teaspoons of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 3/4 teaspoon of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise perfectly well in the refrigerator, becoming light and fragrant. When the dough has risen, spread the tomatoes over it, and top with the mozzarella (at room temperature). Let it rise 40 minutes more. Bake at 425°F (220°C) for 20 minutes or until the crust is golden brown. Garnish with the arugula and Parmigiano-Reggiano (at room temperature). Preparation time : 15 minutes Cooking time : 20 minutes Rising time : 2–6 hours Difficulty : medium 4 Servings recipescooks.info/ Recipes for Every Cook!
Posted on: Sat, 22 Nov 2014 09:09:54 +0000
Trending Topics
Recently Viewed Topics
© 2015