Show #109

You can make you own special pizza with this basic dough.

Ingredients:

1 package active dry or fresh yeast

1 tablespoon Michigan maple syrup

1 cup warm water, 105 to 115 degrees

1.5 cup all-purpose flour

1.5 cup high gluten bread flour

1 tsp french sea salt

1 tbsp extra-virgin olive oil, plus additional for brushing

additional all-purpose flour and coarse cornmeal for stretching the pizzas

Method:

In a small bowl, dissolve the yeast and syrup in 1/4-cup warm water.

In a mixer fitted with a dough hook, combine both flours and the sea salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Preheat your wood burning oven to 750 degrees or place a pizza stone or unglazed quarry tiles on the middle rack of the oven and preheat the oven to 500 degrees F.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. Then gently toss the dough from one hand to the other being carefull not to pierce the dough. Lightly brush the inner circle of the dough with oil and arrange the topping of your choice over the inner circle.

Using a lightly floured and cornmealed wooden baker's peel slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife.

Serve immediately.