THE UL­TI­MATE PIZZA DOUGH

Canadian Living - - Grilled Piz­zas -

MAKES TWO 12-INCH REG­U­LAR PIZZA CRUSTS OR TWO 14-INCH THIN PIZZA CRUSTS, EACH ABOUT 8 SLICES HANDS-ON TIME 15 MIN­UTES RIS­ING TIME 24 HOURS TO­TAL TIME 24½ HOURS

NOTES FROM THE TEST KITCHEN TIP

Some­times the sim­plest treat­ment is best, es­pe­cially when it comes to fresh-from-the-gar­den heir­loom to­ma­toes. For this stun­ning pizza, we topped grilled dough with sliced heir­loom to­ma­toes, buf­falo moz­zarella, ex­tra-vir­gin olive oil and basil. To chif­fon­ade basil, stack mul­ti­ple leaves, roll into a cigar shape and thinly slice. Do this right be­fore serv­ing to avoid bruis­ing the herbs.

In large bowl, whisk to­gether 2½ cups of the flour, the yeast and salt. Us­ing wooden spoon, stir in wa­ter and oil un­til ragged dough forms.

Turn out onto lightly floured work sur­face; knead, adding as much of the re­main­ing flour as needed to pre­vent dough from stick­ing, un­til smooth and elas­tic (dough will be slightly tacky to the touch but won’t stick to hands), about 8 min­utes.

Di­vide dough in half. Trans­fer to 2 greased bowls, turn­ing to grease all over. Cover with plas­tic wrap; re­frig­er­ate for 24 hours. (Or let rise in warm draft-free place un­til dou­bled in size, about 1½ hours.) Bring dough to room tem­per­a­ture be­fore rolling.

PER REG­U­LAR-CRUST SLICE

about 136 cal, 4 g pro, 3 g to­tal fat (trace sat. fat), 23 g carb (1 g di­etary fi­bre, trace sugar), 0 mg chol, 192 mg sodium, 44 mg potas­sium. % RDI: 1% cal­cium, 11% iron, 28% fo­late.

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