We couldn't find a really good pizza place here in Cottonwood, so as usual I made our own. This recipe is not part of the Fr. Cooky archives and thus it does not include the usual entertaining story along with the recipe. It is however, regularly made by Fr. Frog and shared with his good friends when they break bread together. It's secret is the semolina flour which gives the crust that great pizza parlor flavor instead of tasting like bread.
For best results you need a baking stone. (If you don't have one, you're either not a baker or you've been hiding in the back woods too long.) These are available from King Arthur Flour at http://www.kingarthurflour.com . Put the stone on the lowest oven shelf and block the exposed sides of the oven rack with aluminum foil as shown below. The foil helps keep the direct heat below the stone so the cheese doesn't burn before the pizza is cooked.
Note aluminum foil blocking the open areas on the sides of the baking stone.
Gather together the following ingredients.
2 cups unbleached flour
1½ cups semolina flour (available at most health food and baking stores--the "magic ingredient")
1 tsp salt
2¼ tsp instant yeast
1-1¼ cups warm water (about 110-120 degrees F)
2 Tbs olive oil
3 Tbs dough relaxer (optional--Laura Brady's Dough Relaxer from King Arthur Flour makes it easier
to get a thin crust)
Cornmeal for dusting
At times I've also added a touch of garlic powder (1/2 to 1 tsp) or Parmesan cheese (about 1 Tbs) to the dough just to be different.You can also add about 1/2 cup cornmeal to the above for a different texture.
Mix the dry ingredient (except the cornmeal) and add the olive oil and 1 cup or so of the warm water. Knead, by whatever means you like (I use a Kitchen Aid mixer with a dough hook), and add additional water as necessary, to get a smooth soft dough, and then place the ball in a warm and greased bowl. Then turn the dough ball over so the greased side is up, cover with a towel and allow to rise until doubled in a warm (80 - 85 degree) place--about 45 minutes.
Preheat the oven to 500 (yes, five hundred) degrees! (It may take 20-30 minutes to get there depending on your oven. with a baking stone in place.
Punch down and cut ball into two pieces and form into desired shape on a lightly floured surface. I like thin crust but do what you like. You may need to let the dough rest a couple of times as you form your pizza to keep it from pulling back. Transfer to a cornmeal dusted baking sheet (single thickness--not one of those "air" sheets) and top as desired. Slide the baking sheet onto the stone and bake for about 2-3 minutes (this makes it easier to handle the pizza). Then using a pel slide the pizza off the sheet directly onto the stone and continue baking until the bottom of the crust is dark golden brown. Remove from oven, slice, and eat.
We like spinach, black olives, and mushrooms or THINLY sliced red & green sweet peppers and onions, with lots of sauce and cheese. Use your favorites and don't be skimpy! Serve with your favorite red wine or beer, and good friends.
If you have a favorite topping combination please let me know about it by clicking here.
Enjoy!
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Updated 2006-05-30