Perfect Pizzas - Part 2 - Dough

Ingredients

1 package active yeast
1½ cups water  
4 cups all-purpose flour
1½ tsp salt
2T olive oil

Toppings:
2-3 cups assorted toppings: sliced pepperoni, mushrooms, sun-dried tomatoes, olives; goat cheese, fresh mozzarella, basil leaves. pizza sauce ( see below)
¼ cup corn meal

1.    Preheat oven to 500°F.  Place pizza stone on the middle rack inside the oven.

2.    Heat the water to 110° F water

2b.  dissolve the yeast and set aside.

3.    Place the flour and salt in the bowl of a food processor and pulse a few times to mix together.

4.    With the food processor running, add the water-yeast mixture in a steady stream.  

5.    Turn off the machine and add the oil.  Pulse a few times to mix in the oil.

6.    Scrape the dough out of the bowl onto a floured board.  

7.    Gather any bits of dough and flour and quickly knead into a large ball.

8.    Cut the dough into 4 equally sized pieces.

9.     Roll each piece into a tight, smooth ball, cover with a clean dishtowel and set aside to rise until double in size, about 45 minutes.

10.    Place a ball of dough on a lightly-floured board and, using your fingertips, press it into a flat cake about ½ inch thick. 

10b.   Lift the dough and, using your hands, gently stretch and rotate the dough in a circular motion until the dough is about ¼ inch thick

11.    Sprinkle corn meal onto the peel. 

11b.  Lay the shaped pizza dough onto the peel.

12.    Top with sauce and toppings.

13.    Carefully slide the pizza off of the peel and onto the pizza stone in the oven.  Bake until the edges are crispy and underside is brown, about 6-7 minutes.

14.    Remove the pizza with the peel or spatula, place onto a cutting board and let sit 2-3 minutes before cutting.  Repeat with remaining dough.

TIPS & TRICKS

•    You can make the pizza dough and refrigerate it up to a day in advance. Just cover the towel tray with plastic wrap. When ready to use remove the tray from the refrigerator and allow to rise about 45-50 minutes.
•    Pizza sauce can be made in advance. It will last 3-4 days in refrigerator. It can also be frozen.
•    Make sure the sauce is cool before you top the dough with it. Otherwise the dough will stick to the peel.

Tiramisu

Ingredients

4 eggs, separated
1 cup granulated sugar
1 cup cold espresso or strong coffee
¼ cup Cognac or brandy (optional)
16 oz. mascarpone cheese
20 ladyfinger Savoiardi Biscuits
¼ cup unsweetened cocoa powder
pinch of salt
10 5½ oz. individual containers: glass tumblers, parfait dishes, or ramekins

1.    In a bowl of a mixer with a whisk attachment, combine the egg yolks, sugar, 2 tablespoon of the coffee, and the Cognac.  Beat on medium-high speed until the mixture becomes a light and pale yellowish color, about 5 minutes.

2.    Add the mascarpone cheese and beat for 2-3 minutes more.

3.    In a separate bowl with a whisk attachment, beat the egg whites with a pinch of salt over medium speed until stiff peaks are formed, about 4-6 minutes.

4.    Carefully fold in 1/3 of the beaten egg whites into the mascarpone mixture, and then add the remaining egg whites.  Take care to blend gently until incorporated.  Set aside.

5.    Place the remaining coffee in a shallow bowl.  Dip one side of a ladyfinger biscuit into the coffee so that is drenched, but not soggy. 

6.  Break the cookie in half and press into the bottom of your glass container.  Top with 2 tablespoons of the mascarpone cream.  

7.  Using a fine sieve, dust with the cocoa powder and top with the other soaked half of cookie, pressing it down gently.  
 

8.  Top with 2 more tablespoon of mascarpone cream, dust with cocoa again.  Repeat the whole step with another coffee soaked cookie, mascarpone, and cocoa.  You will end up using 2 cookies per container.  Repeat with the other 9 containers. Place the glasses on a tray and cover with plastic wrap and chill for at least 6 hours before serving.

9.  Remove from refrigerator, dust with more cocoa powder, and serve.