Next experiment: figure out how to make the flat, crispy around the edges, laiden with olive oil, pizza that sell out by 10 am at D’Amato’s Bakery on Grand Ave. (next to Bari Foods from where the magical “OO” farina hails).
2/3 cup milk plus one cup water until warm, not hot
Add 2 tsp. sugar or agave nectar and 1 – 7 gram packet of fast acting yeast
Stir to mix and let sit for about 5 minutes to “proof”. Bubbles will have formed on the top
Add 2 tbsp. olive oil and stir gently
2 cups “OO” flour
1 cup white flour
1 cup cake flour
1 tsp. salt
If you have a stand mixer with a bread hook, put flour mixture then liquids in bowl and turn on to # 2 setting to mix/knead for about 10 minutes, stopping and cleaning sides of bowl until dough holds together nicely.
To knead by hand, put flour on a pastry board or floured countertop in a mound. Form a well that you will pour the liquid into. Carefully mix liquid with flour until well incorporated. Re-flour board and begin to knead, folding dough over and turning after every few times you press down onto it. You will feel it begin to get more elastic and smooth.
Oil a large bowl and turn dough into bowl turning once to coat with oil. Cover with a dish towel and let rest for about 30 minutes or until doubled. I sometimes heat the oven until just warm then turn off and put the bowl in. Be sure it is not too hot.
When the dough has doubled, lift it out onto a well oiled large pan. Oil your hands well and gently press the dough to fit the pan. Stud the top with tomato pieces, fresh or canned. Sprinkle with sea salt (Maldon is my favorite), oregano and drizzle with olive oil.
Bake in 350° pre-heated oven until browned. Time will vary depending on the diameter of pan you are using.