Dan’s Papers October 29, 2010 danshamptons.com Page 67
& It’s Halloween, and no doubt the kids can’t wait to stop by for trick or treating in their festive costumes. Whether they dress as ghouls, goblins or witches, vampires or Frankenstein, counting their candy “take” is the part they love most. One thing is certain: Treats beyond the candy are required to keep your little ghosts and goblins enjoying the post activities of trick or treating. Kids love pizza and pizza dough can be easily prepared in the food processor early in the day and refrigerated, or purchased fresh at your bakery. Then get the kids involved with their favorite toppings for when they return with their Halloween stash. Happy Halloween and safe trick or treating! BASIC PIZZA DOUGH IN THE FOOD PROCESSOR Yield: dough for one round 10-12-inch pizza 1 package active dry yeast Scant 1 cup lukewarm water (85-105 degrees) 2 – 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon olive oil 1. Dissolve yeast with water in a Pyrex cup, measure and stir to mix. Let stand about five minutes to proof. 2. Put flour in a large bowl and make a well in the center. Pour in the dissolved yeast, salt and oil. With a wooden spoon, slowly work the liquid into the flour, stirring until you have a solid mass. If dough is wet add more by degrees until the dough is no longer sticking.
SIMPLE ART OF COOKING by Silvia Lehrer
2 tablespoons olive oil 2-3 cloves garlic, finely chopped 1 can (1 lb. 12 oz.) plum tomatoes Coarse (kosher) salt and freshly ground pepper to taste 1/3 teaspoon dried oregano 12 fresh basil leaves, washed and dried 8 ounces fresh mozzarella cheese, grated 1/2 cup freshly grated Parmesan cheese Basic pizza dough
3. Transfer the dough to the work bowl of a food processor and process for 1 minute or until a ball of dough is formed. To knead the dough in an electric stand mixer, mix for 4 minutes with the dough hook on low speed until smooth and elastic. Transfer to a lightly floured board and knead into a ball for just 30 seconds. Dough will be sticky. Use a pastry scraper and transfer to a lightly greased bowl: turn to coat. Cover with a clean towel and let rest until doubled in size, about 1 hour. 4. When ready to bake, punch dough down in the bowl and transfer to a lightly floured surface. Roll the dough from the center out then stretch with hands into a round. Transfer to a wood paddle or pizza pan and use as directed. PIZZA MARGHERITA Classic, simple and delicious! Serves 6-8 Basic tomato sauce
1. Prepare the sauce. Heat oil with garlic in a saucepan. Saute garlic for a few seconds until translucent, being careful not to brown. Put in tomatoes with their juice, breaking the tomatoes up with the sides of a wooden spoon. Season with salt, pepper and thyme and stir to mix. Simmer for 25-30 minutes, uncovered, or until most of the liquid evaporates. Let cool. If doing ahead, transfer to a suitable container and refrigerate. Preheat oven to 425 degrees. 2. Sprinkle pizza pan with cornmeal. Roll out dough as well as possible then stretch with hands onto a round pizza pan. Spread sauce over the dough leaving a 1/2-inch border, top with fresh basil leaves, combine the grated cheeses and sprinkle over top in an even layer. Place in preheated oven and bake for 30-35 minutes until crust is golden brown and cheese is melted. Transfer to a wooden board, cut into wedges and serve hot.
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