St. Louis Pizza (America’s Test Kitchen)
Sauce 1 (8-oz) can tomato sauce 3 T tomato paste 2 T chopped fresh basil 1 T sugar 2 tsp dried oregano Cheese We use half mozzarella and half Provel, about 3 cups total Dough 2 cups all-purpose flour 2 T cornstarch 2 tsp sugar 1 tsp baking powder 1 tsp salt 1/2 […]
Authentic Vera Pizza Napoletana Dough Recipe
Ingredients By Volume 4 cups Molino Caputo Tipo 00 flour (or decent bread flour) 1 ½ cups, plus 2 TBL water 2 tsp salt 1/2 tsp dry active yeast By Weight 500gr Molino Caputo Tipo 00 flour (or decent bread flour) 325gr water (65% hydration) 10gr salt 3gr active dry yeast We usually substitute […]
no-knead pizza dough
No-Knead Pizza Dough Adapted from Jim Lahey, Co. Makes four 12-inch pizza crusts 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast (such as SAF brand) 1½ teaspoons salt 1½ cups water 1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until […]
Calzones
Makes six 9 by 4-Inch Calzones. Published September 1, 2003. To make this recipe, you will need a standing mixer or food processor, parchment paper, and a pizza stone. The stone must heat for an additional 30 minutes once the oven has come up to temperature; if your oven heats slowly, begin heating it about […]