Fresh Italian Pizza


CATEGORY : PIZZA

ORIGIN : ITALY

BEER TO SERVE : PILSENER OR SIMILAR

DIFFICULTY : MEDIUM

PREP.30 MIN TOT. 24 HOURS

 8 SLICES SERVINGS

2 ¼ TEASPOONS REGULAR DRY EAST

½ CUP WARM WATER

¼ CUPALL-PURPOSE FLOUR

½ TEASPOON SALT

½ TEASPOON SUGAR

1 TEASPOON EXTRA VIRGIN OLIVE OIL

TOPPING

4 OZ FRESH MOZZARELLA CHEESE,WELL DRAINED,CUT INTO THICK SLICES

2 PLUM TOMATOES,THINLY SLICED

¼ TEASPOON SALT

¼ CUP THIN STRIPS FRESH BASIL LEAVES

1 TABLESPOON EXTRA VIRGIN OLIVE OIL

1 TABLESPOON SMALL CAPERS IN  BRINE ,IF DESIRED

For  crust ,in large bowl,dissolve yeast in warm water.Stir in ¾ cup of the flour ,the salt,sugar and oil .

Stir in enough of the remaining  flour to make dough easy to handle.

Place dough on lightly floured surface;Grease large bowl with shortering.Place dough in bowl ,turning dough to grease all sides.

Cover and let rise in warm place 20 minutes.Cover and refrigerate to 23 hours

Move oven rack to lowest position.Heat oven to 425°F.Grease cookies sheet or 12-inch pizza pan with oil.Sprinkle with cornmeal .Pat dough into 12-inch round on cookie sheetor opat in pizza pan using floured fingers.Press dough from center to edge so edge is slightly thicker than center

Place tomatoes and cheese slices,sprinkle with salt,basil and capers if you desire.Drizzle with oil

Bake about 20 minutes or until crust is golden brown and cheese is melted. Cut into slices to serve.