Caren McSherry of Gourmet Warehouse teaches us how to make pizza using “00” flour, which is high in protein but finely milled to the point that it feels like silk.
Classic Pizza Dough
2 teaspoons sugar
½ cup warm water
1 Tbsp dry yeast
3 cups “00” flour
1 teaspoon sea salt
3 Tablespoons extra virgin olive oil
¾ cup water
Dissolve the sugar in ½ cup of the warm water. Sprinkle the yeast over top and let it sit until it just begins to bubble.
Place the flour and salt in the bowl of a food processor fitted with the dough blade.
Add the yeast mix along with the olive oil. Put the lid on, turn the machine on and slowly drizzle the remaining ¾ cup of water through the feed tube. The dough will form a ball on the side of bowl.
Remove, knead the dough on a lightly floured surface until it is smooth and elastic. Place in a bowl and lightly oil the top so a crust does not form. Cover with a kitchen towel and let rise for 40 minutes.
Preheat your oven to 500F cut the dough into 3 pieces, roll out to your desired thickness. Sprinkle a little cornmeal on your pizza stone or cookie sheet. Place the pizza skin on top, brush lightly with olive oil, an even sprinkle of parmesan cheese or tomato sauce, then add your desired toppings. Bake for 10-15 minutes, rotating to encourage even browning.
Sliced mushrooms, red pepper, chorizo, artichokes, sweet onion, capers, prosciutto, olives, feta, sun-dried tomatoes, good cheese.
More Global BC recipes are available here
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