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This dough is chewy and moist with a slightly creamy, wonderful mouth-feel, and makes for an incredible crust. Using the best crushed tomatoes (I like Pastene), and handmade smoked mozzarella (I like Maplebrook) takes this pizza over the top.
For the dough:
Combine the water, yeast, wheat gluten, bread flour, and salt, and mix in the bowl with a rubber spatula for about 10 minutes, or until elastic. Cover the bowl with a towel and let rise until bubbly and doubled, about 2 hours in a bread proof.
Deflate the dough using a rubber spatula to mix the dough and release the air. Add a handful of bread flour and mix it into the dough thoroughly. Sprinkle the top with flour and cover again to let rise until doubled once again, about 1 1/2 hours in a bread proof.
For the pizza:
Preheat the oven to 525ºF. Split the dough into 2 equal parts and place each portion on a pizza pan covered with parchment paper. Sprinkle each portion of dough with enough flour so that you can spread it out with your fingertips, and spread it out as thin as you can possible get it.
Top each pizza with 1 cup of crushed tomatoes, spread out so as to cover the pizza in a thin layer except for a 1 to 1 1/2 inch rim for the crust. Top with slices of mozzarella, about 6 quarter-inch thick slices per pizza, and top each with 2 of the garlic cloves. Also add 2 leaves of basil on top of each pizza, thickly sliced into strips. If you want, you can also add slices of fresh tomato.
Bake until the pizza is browned and charred in places, about 15 minutes.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!