From the kitchen of Brian Barkwell
Pizza Dough
In a mixer:
11.25 oz flour (2 1/2 c)
12 oz semolina (2 c)
1 tsp yeast
2 1/4 tsp salt
Mix together. Set aside.
In a 4 c measuring cup:
1 2/3 c water
3 Tbsp oil
1 tsp sugar
Whisk together. Set aside.
Put dough hook on mixer.
Slowly add wet ingredients to dry.
Mix for 2 minutes.
Leave dough in bowl. Cover.
Rest 10 minutes.
Using dough hook, mix dough for 8 minutes on medium low.
Knead by hand for 30 seconds.
Place in a bowl. Cover.
Refrigerate for 24-48 hours.
Pizza Sauce
In a food processor:
28 oz can tomatoes, drained
2 tsp sugar
1/4 tsp salt
Puree for 30 seconds.
Set aside.
In a pan, over medium/ low heat:
1/4 c oil
3 garlic cloves, minced
Cook for about 2 minutes.
Add:
1 Tbsp tomato paste
3 anchovies, minced
1 tsp oregano
1/4 tsp red pepper flakes
Stir for 30 seconds.
Add pureed tomatoes.
Cook 25 minutes or until thickened.
Preheat a baking stone @ 500 for 1 hour.
Coat a rectangular pan with oil.
Spread/ roll dough to fit pan.
Cover with greased plastic wrap, rise 1 hour.
Spread sauce over dough.
Top with:
2 oz grated parmesan
12 oz grated mozzarella
Reduce heat to 450.
Bake pan on stone for 10 minutes.
Rotate pizza.
Bake another 10-15 minutes.
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