Week of 8/21/2000

Pizza Week!

Whole-Wheat Pizza Dough

1 package dry yeast(about 2 1/4 tsp.)
1/4 tsp. sugar
1 1/2 cups warm water (100 to 110 degrees)
2 1/2 to 2 3/4 cups all-purpose flour, divided
1 cup whole-wheat flour
1 Tbls. olive oil
1 1/2 tsp. salt
Cooking spray

Basic Pizza Dough: omit the whole-wheat flour and replace with 1 cup all-purpose flour.

Dissolve yeast and sugar in warm water in a large bowl, let stand 5
minutes. Lightly spoon flour into dry measuring cups, level with a
knife. Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, and
salt to yeast mixture, stirring until well-blended. Turn dough out onto
a floured surface. Knead until smooth and elastic (about 10 minutes),
add enough of remaining flour, 1 Tbls. at a time, to prevent dough from
sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat
top. Cover and let rise in a warm place (85 degrees), free from drafts,
45 minutes or until doubled in size. (Press two fingers into dough. If
indentation remains, the dough has risen enough.) Punch dough down,
cover and let rest 5 minutes. Divide dough in half, roll each half into
a 12-inch circle on a floured surface. Top and bake according to recipe
directions. Makes 2 (12-inch) pizza crusts.

Tomato Pizza with Capers, Basil, and Garlic

1/2 recipe Plain Pizza Dough
Cooking spray
1 Tbls. yellow cornmeal
1/2 cup (2 oz.) shredded part skim mozzarella cheese
4 tomatoes, cut into 1/2 inch thick slices (about 1 lb.)
2 Tbls. capers
1/4 cup chopped fresh basil
1/2 tsp. black pepper
1/4 tsp. salt
2 garlic cloves, minced
1 tsp. extra-virgin olive oil

Preheat oven to 500 degrees. Roll dough into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of the dough with fingers to form a rim. Sprinkle cheese on the crust. Arrange tomato on cheese, sprinkle with capers.

Bake at 500 degrees for 15 minutes or until crust is golden. Remove from oven, sprinkle with basil, pepper, salt, and garlic. Drizzle with oil. Cool slightly (tomatoes will be hot). Cut the pizza into 4 wedges. Yields 4 wedges.

Pizza Romano

1/2 recipe of basic or whole wheat pizza dough
Cooking spray
1 Tbls. yellow cornmeal
4 tomatoes, sliced into 1/2 inch thick slices (about 1 lb.) or 1/2 cup of prepared Italian style pizza sauce
4 oz. mozzarella cheese, shredded
3/4 cup thinly sliced mushrooms
1 green bell pepper, thinly sliced
1/2 onion, thinly sliced

Preheat oven to 500 degrees. Roll dough into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of the dough with fingers to form a rim.

Arrange tomato on cheese or use prepared sauce and then add cheese, followed by the remaining toppings. Bake until the crust is browned and the cheese is golden, about 12 minutes. Remove from the oven, slice, and serve at once. Serves 4 wedges.