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30
1
2
⁄3 cups unbleached, all-purpose fl our
¾ teaspoon kosher salt
2 teaspoons olive oil
Vegetable oil for pan
1½ tablespoons cornmeal for pan
Stir yeast and sugar into warm water and let stand
until foamy, about 5 to 10 minutes. Insert metal
blade, put our and salt in work bowl and turn on
machine. Pour yeast mixture through feed tube
and process about 45 seconds, until dough pulls
away from sides of bowl. Add olive oil through
feed tube and process 60 seconds longer.
If dough sticks to sides of bowl, add more our, 1
tablespoon at a time, processing for 10 seconds
after each addition, until dough leaves sides of
bowl but remains soft.
Roll dough on oured surface into a circle, rotating
and turning dough often and using enough our
so it doesn’t stick. If dough resists rolling, let it rest
for a few minutes and try again. Roll dough into
15-inch circle for at 14-inch pizza pan, or into
10-inch circles for at 9-inch pizza pans.
Oil pan(s) lightly and sprinkle with cornmeal.
Fold rolled dough in half loosely and then in half
again. Position point at center of pan and gently
unfold. Press into place from center outward, turn
under the 1-inch overhang and shape it into a rim.
Crust(s) is now ready to bake and ll.
Pizza in a Hurry
It takes no longer to make this pizza than to wait
for one you order to take out.
1 14-inch pizza crust (see recipe, above)
4 ounces Parmesan cheese,
at room temperature
2 ounces pepperoni, peeled in 3 pieces
12 ounces mozzarella cheese, very cold
1 small onion, peeled, ends cut fl at
1 medium green pepper, cored, seeded
and cut fl at at stem
1 medium tomato, cored, cut fl at at ends
1 cup Tomato Pizza Sauce
(see recipe, right)
Pinch of sugar
Freshly ground black pepper
½ teaspoon dried basil or
1 teaspoon fresh
½ teaspoon dried oregano or
1 teaspoon fresh
Preheat oven to 425°F and place rack in lower
third. Bake pizza crust for 6 minutes. In the mean-
time, prepare lling.
Use metal blade to process Parmesan cheese and
pepperoni until coarsely chopped. Set aside on
a dish or waxed paper. Insert shredding disc and
process mozzarella cheese. Set aside.
Insert slicing disc and slice onion. Set aside. Slice
green pepper and set aside. Slice tomato, using
light pressure. Set aside on paper towels to drain.
Use rubber spatula to spread tomato sauce evenly
over pre-baked crust, leaving rim exposed. Sepa-
rate each onion slice into rings and distribute them
over sauce. Distribute shredded mozzarella over
onions. Arrange tomato slices over cheese and
sprinkle with pinch of sugar and pepper.
Distribute Parmesan cheese and pepperoni
mixture, then green pepper slices, over tomatoes.
Sprinkle evenly with basil and oregano. Return
pizza to oven and bake for 18 minutes, or until rim
of crust is golden and bottom is deep brown.
Tomato Pizza Sauce
When this sauce stands, liquid may accumulate
on surface. Pour off all but 2 tablespoons, then stir
well before using.
2 cups yield
2 large tomatoes, peeled, seeded and
quartered
1 cup canned tomato sauce
¼ cup canned tomato paste
¾ teaspoon dried oregano or
1
½ teaspoons fresh
¾ teaspoon dried basil or 1
½ teaspoons
fresh
1 teaspoon sugar
Salt and freshly ground black pepper
Use metal blade to pulse/chop tomatoes, about
6 pulses, until coarsely chopped. Add remaining
ingredients and pulse 4 times to mix.
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