Heirloom Tomato Pizza
1 recipe pizza dough:
1/2 teaspoon active dry yeast
1 1/2 cups plus 2 tablespoons
1 teaspoon kosher salt
Place 3/4 cup lukewarm water in the bowl of an electric mixer. Rain in the yeast, stir and set it aside to activate for 5 minutes.
Add the flour to the yeast mixture and sprinkle the yeast on top. Fit the mixer with the dough hook attachment, combine on slow for 1 minute, until all of the ingredients come together. Increase the speed to medium and mix for 2 minutes. Then increase the speed to high for 2 more minutes.
Immediately turn the dough out on a floured surface and divide it in half. Roll each ball into a tight round. Place the balls on a floured baking sheet. Place the baking sheet in a plastic bag and tie the bag loosely. Refrigerate overnight (or for two nights).
The next day. about 1 hour before baking the pizzas, pull the baking sheet out of the refrigerator and leave it in a warm area until you are ready to use the dough. Makes two 12-inch pizzas.
Follow the chosen pizza recipe.
4 tablespoons tomato sauce
4 tablespoons grated Parmesan
3 medium assorted heirloom
8 ounces (2 to 3 balls) buffalo
mozzarella, sliced into rounds
Freshly ground black pepper
6 fresh basil leaves
One hour before you start baking, adjust the oven rack to the lower position, put a baking stoneon it, and preheat the oven to 450^F.
Generously dust the surface of a pizza peel (a flat wooden or metal shovel with a long handle) with bread flour. Lightly flour a work surface.
Working with one ball of the pizza dough, dip your hands and the dough in the bread flour to make them less sticky, and pat the dough down to a disk shape with the palm of your hand. Once the disk is large enough, drape the dough over your fist and carefully start stretching and expanding the dough underneath to form a round that is 10 to 12 inches in diameter. (If you're feeling lucky, try tossing the dough over your head in a circular motion.)
Place the dough on the prepared peel and spread 2 tablespoons of the tomato sauce evenly over the surface, leaving a 1/2-inch border uncovered. Sprinkle 2 tablespoons of the Parmesan over the tomato sauce.
Before you put the pizza in the oven, do the "stick test": Shake the peel slightly to make sure the pizza is not sticking to the peel. If it is, carefully lift the section that is sticking and sprinkle a bit more flour underneath. Then slide the pizza directly onto the baking stone and bake it for 4 to 6 minutes, until the pizza is slightly browned.
Using the peel, remove the pizza from the oven. Arrange half of the tomatoes on top of the pizza, and then arrange half of the sliced Mozzarella over the tomatoes. Season with salt and pepper, put it back in the oven, and bake for another 4 to 6 minutes until the pizza is browned.
Using the peel, remove the pizza from the oven. Arrange half of the sliced tomatoes on top of the pizza, and then arrange half of the sliced mozzarella over the tomatoes. Season with salt and pepper, put back in the oven, and bake for for another 4 to 6 minutes-the mozzarella should melt but still maintain its shape and the tomatoes should be warmed through. (Do not over bake-the tomatoes will start to release too much juice and the pizza will be soggy.)
Use the peel to remove the pizza and place it on a cutting board. Let it cool for 2 minutes. Then top it with half of the basil, slice and serve immediately.
Prepare second pizza the same way.