From http://inthekitchenwithkath.com
(Adapted from the recipe by Arthur Schwartz in Naples at Table)
Makes enough dough for 2 10-inch pizzas.
1¼ teaspoons dried yeast
½ cup warm (105˚ – 115˚) water
2 cups unbleached flour (I used Italian “00” flour, but regular flour is fine)
3/8 teaspoon salt (1/4 + 1/8)
¼ cup warm water
1. Stir the yeast into the ½ cup warm water in a 1 cup measuring cup. Stir in ½ cup of the flour. Cover with a towel and let it sit for 30 minutes.
2. It will just about double in volume and have bubbles. (If it doesn’t, your yeast is dead. Off to the store, or do it another day.)
3. Combine the remaining 1½ cups flour with the salt in a large bowl. Stir in the yeast mixture and the ¼ cup warm water.
4. Put a bit of flour on cutting board and knead the dough with the heel of your hand for about 10 or 12 minutes. Add more flour to the board if it starts to stick, but not too much. Just enough to keep it from sticking. As you knead, fold the dough over and turn it. When it has been kneaded enough, it won’t stick to the board and it will be smooth and elastic.
5. Shape the dough into a ball and put it in bowl; cover with a towel and let it rise for about an hour, or until it has doubled in bulk. To test it, put water on your finger and stick it in the dough. It’s ready if the indentation stays.
6. While the dough is rising, at least 30 minutes before you’re going to bake the pizza, put an oven rack in the lowest position and preheat the oven to 500˚.
7. When the dough is ready, divide it into two pieces. You can make two pizzas, or refrigerate or freeze one of the pieces.
8. To shape the pizza, flatten the dough into a disk. Use your fingers to press it out bigger and to form a ridge around the edge. Lift the pizza with both hands and let the weight of it stretch it out. Keep turning and pulling until you have a pizza that is 10 or 11 inches in diameter.
You’re ready to top the pizza for baking!
(Adapted from the recipe by Arthur Schwartz in Naples at Table)
Dough for 1 pizza
5 canned plum tomatoes, seeded and chopped
½ teaspoon minced garlic
Salt, to taste
1½ – 2 ounces mozzarella, sliced or coarsely shredded
2 tablespoons olive oil
1 or 2 basil leaves, torn
1. Top the pizza with the ingredients in the order given.
2. Bake in the preheated oven for 7 – 8 minutes.