M akes 4 i n d i v i d u a l pi z z as o r c a l z o n es o r
2 st r ombo l i ; e a c h se r v es 4

1 lb. (31/2 cups) unbleached
bread flour; more as needed
2 tsp. sugar or honey
11/2 tsp. table salt (or 21/2 tsp.
kosher salt)
11/4 tsp. instant yeast
11/2 Tbs. extra-virgin olive oil;
more as needed
Semolina flour (optional)

This versatile dough also works for calzones and stromboli. It’s best to mix the
dough at least a day ahead. It keeps for 3 days in the refrigerator or 3 months
in the freezer.

  1. Combine the flour, sugar or honey, salt, yeast, and olive oil in a large bowl
    or in the bowl of an electric stand mixer. Add 11fl. oz.(11/4cups plus 2 Tbs.) of
    cool(60° to 65°F) water. With a large spoon orthe paddle attachment ofthe
    electric mixer on low speed, mix untilthe dough comes together in a coarse
    ball, 2 to 3 minutes by hand or1to 2 minutes in the mixer. Letthe dough rest,
    uncovered, for 5 minutes.
  2. Knead the dough: If using an electric mixer, switch to the dough hook. Knead
    the dough for 2 to 3 minutes, either by hand on a lightly floured work surface or
    with the mixer’s dough hook on medium-low speed. As you knead, add more
    flour or water as needed to produce a ball of dough thatis smooth, supple,
    and fairly tacky but not sticky. When poked with a clean finger,the dough
    should peel off like a Post-It® note, leaving only a slightresidue. It may stick
    slightly to the bottom ofthe mixing bowl but notto the sides.
  3. Chillthe dough: Lightly oil a bowlthat’s twice the size ofthe dough. Rollthe
    dough in the bowlto coatit with the oil, coverthe top ofthe bowltightly with
    plastic wrap, and refrigerate for atleast 8 hours and up to 3 days. It will rise
    slowly in the refrigerator but will stop growing once completely chilled. Ifthe
    plastic bulges, release the carbon dioxide buildup by lifting one edge ofthe
    plastic wrap (like burping it) and then reseal.
  4. To make a pizza, follow the directions on the facing page.
  5. To freeze the dough: After kneading the dough, divide itinto 4 pieces for
    pizzas or calzones or 2 pieces for stromboli. Freeze each ball in its own zip-top
    freezer bag. They’ll ferment somewhatin the freezer, and this counts as the
    rise. Before using,thaw completely in their bags overnightin the fridge or at
    room temperature for 2 to 3 hours. Then treatthe dough exactly as you would
    regular overnighted dough, continuing with the directions for making pizzas,
    calzones, or stromboli. —Peter Reinhart

tips for making pizza

Carefully stretch the pizza dough into a circle with your hands
and knuckles. Ifthe dough is resistantto stretch, letitrestfor a
few minutes.

Spread on the pizza sauce with a light hand to avoid
a soggy crust.

no-cook tomato sauce

M akes 3 1/4 c ups

1 28-oz. can crushed or ground
2 Tbs. red-wine vinegar or
lemon juice
1 tsp. dried (or 1 Tbs. finely
chopped fresh) oregano, basil,
marjoram, thyme, or parsley
3 to 5 cloves garlic, minced or
pressed (optional)
Kosher salt or table salt and
freshly ground black pepper

pizza topping ideas

En o ugh f o r o n e 1 2 – i n c h pi z z a

Canned crushed tomatoes plus mixed herbs combine for a simple, yet
flavorful sauce.
Whisk the tomatoes, vinegar or lemon juice, and any optional ingredients in a
bowl. Add just enough waterto thin the sauce so thatitis easy to spread. Use
thinner sauce for pizza and thicker sauce for stromboli and calzones. Season
with salt and pepperto taste. The sauce can be refrigerated for a week or
frozen for up to 6 months.

The key to these pizzas is to use only a small amount of sauce and cheese.
Too much sauce will make the dough soggy, and too much cheese will make
it greasy.
Classic Margherita Pizza
For each pizza, you’ll need about1/4cupNo-Cook Tomato Sauce (recipe above),
2 to 3 oz. sliced fresh mozzarella or1/4cup grated low-moisture mozzarella,
and 4 to 6 large basil leaves,thinly sliced (save the basil fortopping the pizza
right after it comes out ofthe oven).
Better than Pepperoni Pizza
You can certainly use pepperoni, which is really just an Americanized version
of a spicy Italian Calabrese-style salume. Butthere are a number of excellent
Italian cured salami products, including the always popular Genoa salami and
various types of garlic and cayenne versions. Forthese quick-cooking pizzas,
use aboutthe same amount oftomato sauce and cheese as in the Margherita
but add about1/4cup meat. You may crisp the meatin a dry sauté pan or in the
oven first, and then putit underthe cheese to keep itfrom burning.
White Pizza (pizza bianca)
Instead of using tomato sauce, make a topping for each pizza by combining
1/3 cup whole-milk ricotta, 1/3 cup grated low-moisture mozzarella or provolone,
1 Tbs. olive oil,1/4tsp. dried or 2 tsp. chopped fresh oregano,1/4tsp. dried or
1tsp. chopped fresh thyme, and salt and pepperto taste.

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