Gourmet January 1998
Can be prepared in 45 minutes or less, but requires
additional unattended time.
a 28-ounce can crushed tomatoes in puree (preferably
Italian; about 3 1/2 cups)
3 tablespoons olive oil
In a large non-reactive saucepan bring tomatoes and oil
to a simmer and simmer, uncovered, stirring occasionally, 20 minutes,
or until sauce is reduces to about 2 1/2 cups. Season sauce with salt
and cool to room temperature. (Sauce keeps, covered and chilled, 5 days.)
Makes about 2 1/2 cups.
3/4 cup warm water (105°-115°F.)
1 1/2 teaspoons active dry yeast
2 cups unbleached all-purpose flour
1 teaspoon salt
In a measuring cup stir together water and yeast until
yeast is dissolved. In a large bowl whisk together flour
and salt and add yeast mixture, stirring until a soft
dough forms. On a lightly floured surface knead dough
until smooth and elastic, about 10 minutes.
Oil a large bowl (preferably with olive oil) and transfer
dough to bowl, turning to coat. Cover bowl with
plastic wrap. Let dough rise in a warm place until
doubled in bulk, about 1 1/2 hours.
On a lightly floured surface flatten dough with your
hands. Cut dough in half and form into 2 balls. (Dough may be made 1
day ahead to this point. Wrap balls loosely in plastic wrap and chill in
a small sealable plastic bag. Return dough to room temperature before
proceeding.) Dust tops of balls with flour and cover each ball with an
inverted bowl large enough to allow dough to expand. Let dough rise
in a warm place until doubled in bulk, about 1 hour.
Makes enough dough for two 9-inch pizzas.
PROSCIUTTO AND ARUGULA PIZZA
1/2 cup small to medium arugula leaves
2 ounces mozzarella (preferably fresh)
all-purpose flour for dusting
Pizza Dough for one 9-inch pizza
1/2 cup Pizza Sauce
3 very thin slices prosciutto
At least 45 minutes before baking pizza, put a pizza
stone or 4 to 6 unglazed "quarry" tiles arranged close
together on oven rack in lowest position in oven and preheat oven to
highest setting (500°-550°F).
Trim any tough stems from arugula and thinly slice cheese. On a
lightly floured surface pat out dough evenly with your fingers, keeping
hands flat and lifting and turning dough over several times, into a
9-inch round. (Do not handle dough more than necessary. If dough is
sticky, dust it lightly with flour.)
Dust a baker's peel or rimless baking sheet with flour and carefully
transfer dough to it. Jerk peel or baking sheet once or twice and, if
dough is sticking, lift dough and sprinkle flour underneath it,
reshaping dough if necessary. Working quickly, top dough with sauce,
spreading with back of a spoon to within 1/2 inch of edge. Arrange
mozzarella slices evenly over sauce.
Line up far edge of peel or baking sheet with far edge of stone or tiles
and tilt peel or baking sheet, jerking it gently to start pizza moving.
Once edge of pizza touches stone or tiles, carefully pull back peel or
baking sheet, completely transferring pizza to stone or tiles (do not
move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and
browned, and transfer with a metal spatula to a cutting board. Scatter
arugula over pizza and arrange prosciutto slices on top.
Cut pizza into wedges and serve immediately.
Makes one 9-inch pizza