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minutes. 2. Dump the our, oil, and salt into the bowl of a stand mixer tted with the dough hook. Pour in the yeast mixture and stir on low to moisten the ingredients, then bump up the speed to medium and knead until the dough is supple and soft, 5 to 7 minutes. Add more flour a bit at a time if needed. 3. Transfer the dough to a bowl lightly greased with oil, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in size, about 1 hour. 4. Position a rack in the middle of the oven, slide in a baking stone or an upside-down baking sheet, and crank up the heat to 550°F. Dust a pizza peel or a rimless cookie sheet with cornmeal and set aside. 5. Divide the dough into 4 equal pieces. Place 3 in the fridge, and roll the fourth on a lightly oured surface into a 10- to 12-inch circle, using a oured rolling pin. Carefully stretch the dough into an oval by draping it over a closed st and pulling gently with your other hand all around the perimeter. Place the dough on the peel and cover with 5 or 6 slices of mozzarella. (Resist the impulse to overdo the toppings; this is meant to be a sparse, elegant pie with a crisp crust.) Dot with 8 or 9 chouriço slices, spoon ⅓ cup of the tomato sauce on top, leaving a border, and sprinkle with one quarter of the Serpa cheese. Drizzle the edges with some oil. 6. Position the peel at the far edge of the baking stone and, in one smooth motion, slide it toward you, leaving the pizza on the stone. Bake until the edges are deeply golden brown and the cheese is bubbling, 7 to 9 minutes. Transfer to a wire cooling rack, sprinkle with oregano, and wait several minutes before slicing. Repeat with the remaining dough and toppings.

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The new portuguese table david leite  

The new portuguese table david leite  

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