Rotary Club of Del Mar Cooking Class
Italian Home Made Pizza
August 26th at 4pm. Host: Klaus Gubernator
Dough:
80 ml warm water
1 tsp sugar
1/3 cube fresh yeast 20g, 2/3 oz or 1 tbsp dry yeast
150g, 5oz zero-zero Italian flour
Dissolve the yeast in warm water (below 42C, 104F), add sugar and flour, knead vigorously using a hand mixer with kneading attachment, or by hand.
Let the dough rise in a warm place (e.g. preheated oven, below 42C, 104F). Let rise for 2 hours. Form a ball. Dust flour onto the dough and your hands. Spread or roll to a 30cm, 12" round pizza bottom on a non-stick teflon foil.
Topping:
4 tbsp Italian pizza tomato sauce, e.g. Rao's Homemade Pizza Sauce
1/4 tsp Beyond bouillon
2 tbsp Sliced tomatoes
1 tbsp sliced bell peppers
3 diced olives
1 tbsp diced glazed onion and 1 clove glazed crushed garlic
optional: 12 anchovies, 1 tsp capers
8 thin slices provolone cheese (e.g. Trader Joe)
Mix the bouillon in the tomato sauce, spread on the bottom evenly and close to the crust. Spread the other toppings evenly. Add the cheese on top. You can vary the topping to include pretty much anything you might have in your kitchen.
Heat your stone pizza oven to 500F, 260C. Or use a stone in your regular oven. Bake the pizza for 4 min or until the underside of the bottom is light brown and crisp and the cheese is molten.
Serve with a dry white wine, e.g. Ruffino Orvieto Classico 2018 or Fontaleoni Vernaccia Di San Gimignano 2019
Red Star Fresh Yeast Cake, 2 Ounce (Pack of 08)
Rao's Homemade Pizza Sauce 13 oz
Better Than Bouillon Organic Vegetable Base
365 by Whole Foods Market, Cheese Slices, Provolone
Crown Prince Flat Anchovies, In Oil
You will find most of these items at Whole Foods and Von's Pavilion.
Non Stick Heat Resistant Teflon sheet
