Bread Machine (149 page)
Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a
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2
-inch rim around the edge of the crust.
Lay the mozzarella over the top of the dough. Sprinkle with the spinach and feta. Scatter the olives over the top and lay some red onion rings all over. Sprinkle with the tomatoes. Drizzle with olive oil.
Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef’s knife or pizza wheel and serve.
White Clam Pizza
Makes one 14-inch pizza
3 tablespoons minced fresh garlic
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4
cup olive oil
1 recipe pizza dough of choice Two
6
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2
-ounce cans minced clams, drained
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4
teaspoon hot pepper flakes
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3
cup minced fresh flat-leaf parsley
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2
cup grated Parmesan cheese
Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450° to 500°F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina.
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2
-inch rim around the edge of the crust.
Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef’s knife or pizza wheel and serve.
Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one 17-by-11-inch rectangular crust
W
hole wheat adds a grainy texture and extra-nutty flavor to this crust. The more whole wheat flour you use, the harder the dough will be to roll out because of the bran and germ, so be prepared to patch up holes if your dough tears while shaping. Don’t be tempted to use a higher proportion of whole wheat flour until you have mastered this recipe as it is. This is the crust to choose for vegetable pizzas or those with lots of cheese.
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- OR 2-POUND-LOAF MACHINES
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3
cups water
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4
cup olive oil
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2
cups unbleached all-purpose flour
1 cup whole wheat flour
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2
teaspoons salt
2 teaspoons SAF yeast
or 2
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teaspoons bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Program for the Dough or Pizza Dough cycle and press Start.
When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan from the machine, and turn the dough out onto a lightly floured work surface. Divide into the desired number of portions. Flatten each portion into a disc by kneading a few times then folding the edges into the center. Cover with a damp towel on the work surface to rest for 30 minutes until the dough has increased about 20 percent in size.