Text 25205, 98 rader
Skriven 2015-03-22 06:35:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 439
===================
 * Originally in: HOME_COOKING

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza Margherita
 Categories: Pizza, Cheese, Classic
      Yield: 6 servings
 
MMMMM---------------------------DOUGH--------------------------------
    1/4 oz Pk active dry yeast
  1 3/4 c  Unbleached all-purpose
           - flour; divided, + more for
           - dusting
    3/4 c  Warm water, divided
      1 ts Salt
    1/2 tb Olive oil

MMMMM--------------------------TOPPING-------------------------------
     14 oz Can whole tomatoes in juice
      2 lg Garlic cloves; smashed
      2 tb Olive oil
      4    Basil leaves + more for
           - sprinkling
    1/4 ts Sugar
      6 oz Fresh mozzarella; in 1/4"
 
  EQUIPMENT: a pizza stone
  
  MAKE DOUGH: Stir together yeast, 1 tablespoon flour, and
  1/4 cup warm water in a large bowl and let stand until
  surface appears creamy, about 5 minutes. (If mixture
  doesnâ€Öt appear creamy, discard and start over with new
  yeast.)
  
  Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and
  oil and stir until smooth. Stir in enough flour (1/4 to 1/3
  cup) for dough to begin to pull away from side of bowl.
  (Dough will be slightly wet.)
  
  Knead on a floured surface, lightly reflouring when dough
  becomes too sticky, until smooth, soft, and elastic, about 8
  minutes. Form into a ball, put in a bowl, and dust with flour.
  Cover with plastic wrap or a kitchen towel (not terry cloth)
  and let rise in a draft-free place at warm room temperature
  until doubled, about 1 1/4 hours.
  
  MAKE TOMATO SAUCE WHILE DOUGH RISES: Pulse tomatoes with
  juice in a blender briefly to make a chunky purée.
  
  Cook garlic in oil in a small heavy saucepan over medium-low
  heat until fragrant and pale golden, about 2 minutes. Add
  tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer,
  uncovered, stirring occasionally, until thickened and reduced
  to about 3/4 cup, about 40 minutes. Season with salt and cool.
  
  HEAT PIZZA STONE WHILE DOUGH RISES: At least 45 minutes
  before baking pizza, put stone on oven rack in lower third
  of electric oven (or on floor of gas oven) and preheat
  oven to 500øF/260øC.
  
  SHAPE DOUGH: Do not punch down. Dust dough with flour,
  then transfer to a parchment-lined pizza peel or large
  baking sheet. Pat out dough evenly with your fingers and
  stretch into a 14" round, reflouring fingers if necessary.
  
  ASSEMBLE PIZZA: Spread sauce over dough, leaving a 1"
  border (there may be some sauce left over). Arrange cheese
  on top, leaving a 2" to 3" border.
  
  Slide pizza on parchment onto pizza stone. Bake until
  dough is crisp and browned and cheese is golden and
  bubbling in spots, 13 to 16 minutes. Using peel or baking
  sheet, transfer pizza to a cutting board. Cool 5 minutes.
  Sprinkle with some basil leaves before slicing.
  
  COOKS' NOTES:
  
  * Dough can be allowed to rise slowly in the refrigerator
  (instead of in a warm place) for 1 day. Bring to room temp
  before shaping.
  
  * Tomato sauce can be made 5 days ahead and chilled.
  
  by Melissa Roberts and Maggie Ruggiero
  
  Gourmet | January 2009
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 31 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Multigrain cereals: boxes full of small cookies with oat bran added.
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