Preparation
1. Make the dough: In a large bowl stir yeast, sugar, olive oil and water and let stand until foamy, about 10-15 minutes you will get bubbly ..
2. Add the olive oil, salt and 2 cups flour with a wooden spoon until enough together to mix a lightly floured surface knead ignite.
3. Knead for about 10 minutes, adding flour a little at a time, until a smooth, elastic and slightly sticky. You do not add too much flour, not just enough to prevent sticking to the work surface as you knead.
4. Oil the bowl, turn the dough and let stand, covered, until doubled in bulk, about 2 hours.
5. Punch down dough. Roll into 2 balls. Transfer the balls on a work surface, cover with a cloth and let stand for 15 minutes.
6. If you make pizza once the dough into large plastic zip bag and refrigerate for 8 hours or overnight. When ready, the dough and allow to come to room temperature out of the refrigerator before using.
7. Make the filling: In a blender, puree canned tomatoes with oregano. Season with salt and pepper.
8. Brush a baking pizza 14 inch or a large baking sheet with olive oil and preheat the oven to 450 ° F. On a lightly floured surface, roll out a piece of dough into a round of 12 to 14 inches. Fill show dough into prepared pan.
9. Half of tomato sauce on the dough so that a 1-inch border around the edge. Dot the dough with half of the ricotta cheese. Top with half of the Gorgonzola, thyme, and figs. Season with salt and pepper; sprinkle with half the olive oil.
10. Bake until cheese is melted for 13 to 15 minutes and the bottom is crisp. Drizzle with balsamic vinegar and serve immediately. Repeat with the remaining dough and ingredients pizza toppings.
No comments:
Post a Comment