Wednesday, April 18, 2012

Pizza Soppressata and 7th Annual Cavit Gourmet Pizza Classic!!

I've always been on a mission to try and find the best pizza dough.  There are so many methods, different flours and yeasts, it's hard to find the perfect dough.  I've come to the conclusion that it is the oven that makes the best pizza.  Yeah, I'd love to have a brick-oven in my backyard patio and fire up the best homemade pizza in town, but for now, this one might be the best one I've tried.  This recipe can be doubled or halved.

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.

  1. Mixing and storing the dough:  Mix the yeast and salt with the water in a 5-quart bowl.
  2. Mix in the flour without kneading, in a stand mixer (with paddle attachment) until incorporated.
  3. Cover (not airtight) and allow it to rest at room temperature until the dough rises and collapses, approx. 2 hours.
  4. 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.
  5. 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 

2 comments:

  1. That pizza looks amazing Patti! I tried to vote for you but I'm not on facebook. Best of luck and send me a post card from Italy:@)

    ReplyDelete
  2. Wow, nice looking pie. Crust is how I like it and the meat looks so nice and crispy. :)

    ReplyDelete

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