Makes 8-12 pizzas (depending on your appetite) ¼ cup lukewarm water (60 ml) 2 tsp instant dry yeast (10 g) ½ tsp sugar (2 g) ¼ cup beer (60ml) - at room temperature ¼ cup milk (60 ml) - at room temperature ¼ cup extra virgin olive oil (60 ml) 1 cup water (225 ml) 4 cups unbleached bread flour or all-purpose flour (500 g) ½ cup semolina flour (100 g) 2 tsp unrefined sea salt (10 g) Topping Basic Tomato Sauce Goat, feta, ricotta or yogurt cheese Chili and garlic marinated green olives Parmigianino Regiano, grated Basil leaves, chopped Red chili pepper flakes 8-12 eggs extra flour, to shape the dough semolina or corn meal for dusting To serve: Arugula Alfalfa sprouts To make the dough, pour the lukewarm water and the sugar in a large bowl. Sprinkle with yeast and wait until it dissolves. Then, add the beer, milk and olive oil and water and stir to combine with a wooden spoon. Add half of the bread and semolina flour and stir to combine. Then add the remaining flours and the salt. Stir to combine the ingredients. With your hands, bring the dough together and turn it out onto a lightly-dusted counter. Knead the dough for about 5 to 7 minutes, or until it feels and looks smooth. Lightly coat the dough with oil and place onto large bowl. Cover with plastic wrap and let the dough rise overnight in the refrigerator to allow the flavor to develop. Before kneading the dough, remove it from the refrigerator 2 hours before shaping it. At least 30 minutes before making the pizza, place a pizza stone in the oven then preheat the oven to 450º degrees Fahrenheit. If you do not have a pizza stone, you can use the back of a sheet pan, but do not preheat the pan. To shape the pizza dough, divide the dough into 8 -12 pieces (depending on your appetite) and cover with damp towel. Dust the counter lightly with flour. Take one piece of the dough and flat into a round while turning and stretching it until nice and thin. Gently transfer the dough on a sheet pan or (pizza peel) that has been sprinkled with semolina or cornmeal. To assemble the pizza, spread a thin layer of tomato sauce on the dough. Top with cheese and olives, and sprinkle with parmesan, basil leaves and red chili pepper flakes. Slide the pizza onto the pizza stone or bake directly on the sheet pan. Bake the pizza for about 4 minutes, and then add the egg on top. Bake the pizza for another 5 minutes or until whites are set and the yolks are still runny. You might need to rotate the pan and allow the other side to cook or move the tray at the lower or upper part of the oven. Once done, transfer to a place and drizzle with extra virgin olive oil and serve with arugula and alfalfa sprouts. Notes: If you’re not using the all of the dough, divide them into 8-12 parts. Lightly coat the dough with olive oil and place in individual zippered freezer bag. Place the dough in the freezer for up to 3 months. Before you plant to make the pizza, transfer the dough in the refrigerator. |