Fresh Tomato Pizza
Don't want to bother with spaghetti sauce? This works great.
- Calls for: 5 teaspoons active dry yeast, 2 cups warm water, 1 teaspoon sugar, one teaspoon salt, 4 teaspoons olive oil, 5 to 6 cups flour, olive oil and cornmeal for the pans. (I don't use the cornmeal)
- In a large bowl, sprinkle the yeast over the warm water. Add the sugar, stir and set aside for 10 minutes, until bubbly. Stir in the salt and olive oil. Beat in the 5 cups flour. Knead on well floured surface for 10 minutes until smooth and satiny. Place in oiled bowl, oil top, cover with a towel for about one hour, until doubled. --With a high gluten flour (called here, Poultier) this dough performs even better--fantastic in fact. Makes 3, 14 inch pizza crusts.
- Dough can be made ahead. Just put in a bowl with room for the dough to rise again, store in fridge.
- Once the dough is rolled out and placed on oiled pans, slice about 3 medium/large tomatoes for one pizza. Brush olive oil on top of the dough before placing the tomatoes. Spread the slices all over the raw dough. Then sprinkle on your seasonings (fresh chopped basil, oregano, hot pepper flakes, etc.) Place in a hot 500 degree oven for around 30 minutes. Ovens vary so check on pizza after 15. Take the pizza out of the oven and spread mozzarella cheese all over the tomatoes. Place the pizza in the oven but then turn the oven OFF, unless you're doing multiple pizzas. Leave the pizza in the oven just until the cheese is melted. Slice and serve.