Bread Machine (146 page)

1
¹
/
₂
teaspoons salt

2 teaspoons SAF yeast
   or 2
¹
/
₂
teaspoons bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough or Pizza Dough cycle and press Start. The dough ball will be soft.

When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan from the machine and turn the dough out onto a lightly floured work surface. Divide into the desired number of portions. Flatten each portion into a disc by kneading a few times then folding the edges into the center. Cover with a damp towel on the work surface to rest for 30 minutes until the dough has increased about 20 percent in size.

Roll out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. The dough balls may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.

SEMOLINA PIZZA DOUGH

Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one 17-by-11-inch rectangular crust

B
e sure to use fine semolina durum flour, the kind used for making pasta, not a coarse grind like farina. A favorite Italian ingredient, semolina is a very high protein flour that adds a lot of chewiness to the dough.

1
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/
₂
- OR 2-POUND-LOAF MACHINES

1
¹
/
₂
cups water

3 tablespoons olive oil

3
¹
/
₃
cups unbleached all-purpose flour

²
/
₃
cup semolina pasta flour (durum flour)

1 tablespoon sugar

2 teaspoons salt

2 teaspoons SAF yeast
   or 2
¹
/
₂
teaspoons bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough or Pizza Dough cycle and press Start.

When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan from the machine, and turn the dough out onto a lightly floured work surface. Divide into the desired number of portions. Flatten each portion into a disc by kneading a few times and then folding the edges into the center. Cover with a damp towel on the work surface to rest for 30 minutes until the dough has increased about 20 percent in size.

Roll out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. The dough balls may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.

How to Top Your Pizzas

While pizza cries out for improvisation
alla momento
, here are a few classic tried-and-true recipes with lots of flavor and character. Some have light toppings; others have lots of sauce and cheese. Use whatever crust you want. I have a stash of home-dried herbs (see
Bread Machine Baker’s Hint: Preserving Fresh Herbs
) such as marjoram and basil just for using on pizza; they have more flavor than commercial dried herbs. I like to use rice flour for sprinkling on the work surface when rolling out the dough, and cornmeal for sprinkling on the pan, but you can use whatever method works for you.

Essential Tomato-Herb Pizza Sauce

Makes 2 cups

This is an excellent tomato sauce for pizza. The recipe comes from my friend Laura Quemada, whose family has been making it for decades. It takes only 15 minutes of cooking before it is ready to use.

1 to 2 tablespoons olive oil

¹
/
₄
large yellow onion, finely chopped

Two 8-ounce cans tomato sauce

1 clove garlic, pressed, or
¹
/
₂
teaspoon garlic powder

1 teaspoon dried oregano or marjoram leaves

Salt and fresh-ground black pepper

Heat the oil in a large skillet over medium heat and sauté the onion until soft and the edges begin to brown. Add the tomato sauce, garlic, oregano, and salt and pepper to taste. Bring to a low boil and adjust heat to low. Simmer, uncovered, for 15 minutes. Remove from the heat and cool. Leave the onion chunky or use an immersion blender to puree. The sauce will keep in the refrigerator for 3 days, and in the freezer for up to 1 month.

Pizza Margherita

Makes one 14-inch pizza

1 recipe pizza dough of choice

1 cup Essential Tomato-Herb Pizza Sauce

8 ounces mozzarella cheese, thinly sliced

10 large fresh basil leaves, cut into thin slices

Olive oil, for drizzling

Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450° to 500°F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina.

Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a
¹
/
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-inch rim around the edge of the crust.