Bare Pizza with Basil & Garlic
1 spherical pizza dough (Lahey Dough recipe beneath)
2 small cloves garlic
pinch salt
1 cup of loosely packed basil leaves
crushed pink pepper flakes to style
2 to three tablespoons of olive oil
2 tablespoons finely grated Parmigiano Reggiano or Pecorino Romano
sea salt for ending
1. Place your Baking Steel within the oven and preheat your oven to 550ºF. Permit Metal to warmth for 45 minutes.
2. About 20 to half-hour earlier than baking, take away pizza dough from fridge and place on a evenly floured work floor. Place a sheet of parchment paper onto your pizza peel.
3. In the meantime, make the basil-garlic sauce: mince garlic with a pinch of salt. Stack basil leaves, roll them right into a coil, and lower into skinny slices. Then mince the basil slices with the garlic. Switch combination to a small bowl. Season with a pinch of crushed pink pepper flakes, 2 tablespoons of the olive oil (or sufficient in order that the basil is simply submerged) and the cheese. Stir.
4. Gently stretch your pizza spherical right into a circle, roughly 11 inches in diameter. (Observe: You are able to do this within the air utilizing the backs of your fingers to softly stretch out the dough; or you are able to do this on the floor of your board.) Place dough onto parchment paper-topped peel. Drizzle evenly with olive oil.
5. Shimmy your dough onto your Metal. Bake till dough is blistered and evenly golden, about 5 minutes. Switch to a chopping board. Brush with basil-garlic combination. Sprinkle with sea salt. Lower and serve instantly.
Lahey Pizza Dough:
1000 grams flour, ideally tipo 00, plus extra for shaping dough 4 teaspoons superb sea salt 1/2 teaspoon energetic dry yeast
3 cups of water
1. Whisk flour, salt, and yeast in a medium bowl. Whereas stirring with a picket spoon, regularly add 3 cups water; stir till properly integrated. Combine dough gently along with your fingers to convey it collectively and kind right into a tough ball. Switch to a big clear bowl. Cowl with plastic wrap and let dough rise at room temperature (about 72°) in a draft-free space till floor is roofed with tiny bubbles and dough has greater than doubled in measurement, about 18 hours (time will range relying on the temperature within the room).
2. Switch dough to a floured work floor. Gently form right into a tough rectangle. Divide into 6 equal parts. Working with 1 portion at a time, collect 4 corners to middle to create 4 folds. Flip seam aspect down and mould gently right into a ball. Mud dough with flour; put aside on work floor or a floured baking sheet. Repeat with remaining parts.
3. Let dough relaxation, coated with plastic wrap or a moist kitchen towel, till comfortable and pliable, about 1 hour. Wrap every dough ball individually in plastic wrap and chill.
