Heating Up Some Great Winter Recipes
Some Tips and Recipes for High-heat Cooking
Use your favorite pizza dough recipe or purchase pre-made raw pizza dough in the refrigerated section of the grocery store. makes one 16-inch pizza
Ingredients
- Pizza dough, homemade or purchased
- 1 Tbsp flour
- 2 Tbsp cornmeal
Pizza Topping
- ¾ cup premade pizza sauce
- 2 to 3 large heirloom tomatoes, various colors (can be substituted with vine-ripe tomatoes)
- 6-oz fresh mozzarella, cut into ¼-inch slices
- ¾ cup grated mozzarella
- 6 large fresh basil leaves, julienne cut
Preparation
One hour before making the pizza, place pizza stone in oven and preheat to 500 degrees. Fifteen minutes before baking, start preparing the pizza.
Cut tomatoes into ¼-inch slices. Place slices between two paper towels to extract excess liquid.
Dust work area with 1 tablespoon fl our. Place pizza dough on work area. Use rolling pin to form dough into a 16-inch round. Dust a pizza peel with the cornmeal. Roll dough halfway around rolling pin and lift up round. Place dough on the pizza peel and reroll as needed. Use fi ngers to make a 1/8-inch rim around dough.
Top with pizza sauce followed by fresh mozzarella. Place tomatoes on top followed by shredded mozzarella.
Turn preheated oven to a high broil. Use peel to transfer prepared pizza to the hot pizza stone. Tilt peel and give it a slight jerk to gently move pizza to stone. Once pizza is on stone do not try to move it. The pizza crust will begin to cook immediately.
Broil pizza for 3 to 4 minutes until bubbles begin to form on crust. The crust will have small areas of char. Turn oven back to 500 degrees. Bake for an additional 9 to 10 minutes. Remove pizza by using a pizza peel. Top with fresh basil.
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