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Farley is obviously a pizza expert; after all, it takes practice to catch a round of spinning dough! Here's his favorite pizza dough recipe, with some suggested toppings.
1/2 cup King Arthur Unbleached All-Purpose Flour
1/4 cup lukewarm water
pinch of instant yeast
2 cups King Arthur Unbleached-Purpose Flour
1 heaping tablespoon Pizza Dough Flavor (optional, but delicious)
3/4 cup water
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon instant yeast
Biga: Mix the biga ingredients in a small bowl, cover, and let rest at room temperature overnight.
Dough: In a large bowl, combine the biga and the remainder of the dough ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 7 minutes, or until it's supple, but the surface is still somewhat rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 2 hours, turning it over and gently deflating it after 1 hour.
To make the pizza, preheat your oven and baking stone to 500°F for at least an hour. Roll the dough very thin, and place it on a piece of parchment paper cut to size. Top it lightly with your favorite toppings. Don't go overboard with the sauce or toppings -- less is more! Using a peel, transfer the pizza (and parchment) to the hot stone, and bake until crisp, 10 to 15 minutes. Yield: 1 thin 14-inch pizza.
Some Favorite Toppings
o Sauteed onions, garlic and sweet peppers, sprinkled lightly with parmesan and fresh mozzarella.
o Pesto with fresh tomato, kalamata olives and shaved parmesan.
o Sauteed Vidalia onions, garlic, anchovies and black olives.
o Caramelized onions, thinly sliced apples, and cheddar cheese.
o Green, yellow and red peppers with fontina and mozzarella cheeses, sausage, and black olives.
o Crushed garlic, mozzarella, spinach, tomato and sauteed mushrooms.
This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.