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 crimson 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. Enable 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 frivolously 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 crimson 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. (Notice: You are able to do this within the air utilizing the backs of your palms 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 frivolously with olive oil.
5. Shimmy your dough onto your Metal. Bake till dough is blistered and frivolously golden, about 5 minutes. Switch to a reducing board. Brush with basil-garlic combination. Sprinkle with sea salt. Minimize and serve instantly.
Lahey Pizza Dough:
1000 grams flour, ideally tipo 00, plus extra for shaping dough 4 teaspoons nice 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 effectively included. Combine dough gently together with your palms to deliver it collectively and type 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 dimension, about 18 hours (time will fluctuate 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 facet down and mildew 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, lined with plastic wrap or a moist kitchen towel, till delicate and pliable, about 1 hour. Wrap every dough ball individually in plastic wrap and chill.
