Cheese Pizza

Ingredients

  • 1 cup warm tap water
  • 1 package dry yeast
  • 4 to 5 Tbs cornmeal
  • 4 1/2 Tbs olive oil
  • 1 tsp salt, plus more for sprinkling
  • 2 1/2 cups all-purpose flour, plus more for kneading
  • 4 cups shredded mozzarella cheese
  • 4 large tomatoes, cored and thinly sliced
  • 2 Tbs grated Parmesan cheese
  • Freshly ground pepper, to taste 16 to 20 fresh basil leaves

Preparation Method:

  • Start the dough.
  • Be sure an adult is nearby to help.
  • The warm water must be between 115degF and 125degF.
  • Use the thermometer to check the temperature.
  • Pour the water into the large bowl.
  • Sprinkle the yeast over the water and let stand until the yeast becomes foamy, about 5 minutes.
  • Add 3 tablespoons of cornmeal, 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 cup of flour to the bowl with the yeast.
  • Mix the dough.
  • Using the wooden spoon, beat until the mixture is smooth.
  • Add the remaining flour, 1/2 cup at a time, beating after each addition, until a soft dough forms.
  • You might not need to add every bit of the flour.
  • Sprinkle the work surface lightly with a little flour. Tip the dough out of the bowl onto the surface and get ready to knead.
  • Knead the dough.
  • Dust your hands with flour.
  • Using the heel of one hand, push the top half of the dough away from you. Then, fold the top half of the dough back toward you.
  • Rotate the dough a quarter turn.
  • Repeat these same movements, continuing to push, fold, and rotate the dough until it feels smooth and springy, about 10 minutes.
  • While you knead, occasionally dust the work surface with flour to prevent sticking.
  • Gather the dough into a ball.
  • Let the dough rise
  • Wash the large bowl and oil it lightly with 1/2 tablespoon of olive oil.
  • Put the dough in the bowl, flip it around in the bowl to coat it with the oil, and cover the bowl with plastic wrap.
  • Note where the top of the dough is on the bowl. You can even mark it on the outside with a piece of tape if you like.
  • Set the bowl in a warm place and let the dough rise until it has doubled in size, 4560 minutes.
  • Get ready to bake 17 Place an oven rack as low as possible in the oven.
  • Preheat the oven to 450 F.
  • Sprinkle the baking sheets with the remaining 12 tablespoons cornmeal, coating the surface evenly.
  • Smack the dough.
  • Wipe off your work surface and dust it with a little flour.
  • Sink your fist into the risen dough to deflate it and then gather the dough into a ball.
  • Tip the dough out of the bowl onto the work surface.
  • Using the rolling pin, smack the dough firmly all over 4 or 5 times. Rotate the dough a half turn and smack it again 4 or 5 times.
  • Flip the dough over and repeat.
  • Smacking the dough will make it easier to work with.
  • Divide the dough in half.
  • Shape the pizza rounds.
  • Using your hands, roll, press, and stretch one half of the dough into a 12-inch circle.
  • Slide your hands under the round and lift it onto a prepared baking sheet.
  • Pinch up the outer edge to make a ridge.
  • Using your fingers, rub 1 tablespoon of the oil all over the dough round.
  • Sprinkle half of the mozzarella over the pizza. Top it with half of the tomato slices and sprinkle with 1 tablespoon of grated Parmesan cheese, some salt and pepper, and a few fresh basil leaves.
  • Bake the pizza.
  • Slide the baking pan into the oven and bake until the crust is browned, and the cheese is bubbling, about 15 minutes.
  • While the first pizza is baking, shape the second pizza dough round, place it on the other baking sheet, and add the toppings.
  • Ask an adult to help you remove the first pizza from the oven.
  • Then, put the second pizza in the oven to bake.
  • Using the metal spatula, slide the first pizza onto the cutting board.
  • Using the pizza cutter, cut into wedges and serve.
  • For cutting the pizza into slices, you can use Double Kitchen Copper Pizza Cutter.

Warm regards, Best Nice Deals Team

0/5 (0 Reviews)
Leave a comment