3-1/4 cups lukewarm water
1 Tbsp. granulated yeast
1 Tbsp. kosher salt
4 cups all-purpose flour
4 cups cake flour
By using cake flour, which is low in protein, you get a similar result to what you get if you had Italian "00" flour.
- Mixing and storing the dough: Mix the yeast and salt with the water in a 5-quart bowl.
- Mix in the flour without kneading, in a stand mixer (with paddle attachment) until incorporated.
- Cover (not airtight) and allow it to rest at room temperature until the dough rises and collapses, approx. 2 hours.
- The dough can be used immediately after it's initial rise, though it's easier to handle when cold. Refrigerate in a covered container and use for pizza or flatbread over the next week or two. The flavor will be best if you wait for at least 24 hours of refrigeration. Freeze up to 3 weeks in 1/2 pound portions and thaw in the refrigerator overnight before use.
- On pizza day, roll out or stretch the dough into a thin round and finish with your favorite toppings.
For the pizza with Soppressata you will need:
1/3 cup of your favorite pizza sauce
1 cup shredded mozzarella
1/4 lb. thinly sliced soppressata (microwave for about 1 minute on paper towel lined plate to render some of its fat.
Preheat your oven with a baking stone to 475 degrees F. for at least 30 minutes.
Stretch or roll out pizza dough. Spread the tomato sauce over the dough, add the cheese and finish with the meat.
Slide the pizza onto the preheated stone and check for doneness in 8 to 10 minutes.
The Soppressata gets slightly crispy and it's a nice change from pepperoni.
I've unleashed my Inner Pizza Chef and entered this pizza recipe in 7th Annual Cavit Gourmet Pizza Classic to win a trip for two to Italy! Somebody has to win right?
If you would like to vote for my pizza Click Here!
~Adapted from Artisan Pizza and Flatbread in Five Minutes a Day