|) cover vot balls wih clean tea towel and letrstfor 90 minutes,
(3) Heat your oven (pizza stone inside) to 600°F, or hotter it you've gotit* ae
pales ols
[i0) When you're ready to build the pizzas, eprinkle a couple teaspoons of flour on a peel gar | Fe fot i ntl
se to a bi tare ca
: Sette
ard pace the doh ight inthe middle. Pound the dough into a disk with your hans,
ther pck tap and pull it dough your Angers to ezeate Ue outer ip, critical feature
thet cannot be erated wih aroling pin. (infact, rolling rater thn stretching will
Justruin the whole gosh-dared thing)
{3 “artns pine you need to sia stretching the dough. The mos efcest way todo this is
to spin the dough so that the weight of the outer lip stretches the dough via centrifugal
ferae, You ean als stretch the dough onthe board by turning and palling, an turning
tna palling take the peel fom te ttm to make aure the dough doesn stick
Sticking would be bed
E>) rush the ip with, then dress dhe paz with olive ol o tomato saves (seepage
104, Bven éstbutn is tricky, <0 30 may want to ladle an ounce or two ito the
tniale and then spread itout withthe back of the lade. Top with resh herbs (ore
aoa basi and a good meling cheese. usally go-with a mixture of moral,
Monterey Jack, and provolone bu thats me.
{3 sie te pias ont the hot pizza stone, Todo this, position the front ede of the
pee about] inh from the ack ofthe stone. Lt te handle andjgle get nt the
pinza slides forward. As soon as te dough touches the stone, tart pling the peet
back toward you while stil igling. When a couple of inches of dough are on the stone,
uikly nap the peel straight back. AsTong a the dough svt stuckto the peel, twill
patkitself ney onthe stone
ty onthe dough forthe fist to 4minstes thee are any big bubbles fin the
Z
2 ee 2
Zee a
Z witualve oil 04 ith
% “ote ee.
(G2) Keepan
dough, they may balloon up. If that happens, yo can reach in an pop ther with fork ee
Ze
or paring kaife. Bake for7 minutes total, or until the top is bubbly and golden brown. Zieh at wat ato
Zz ise forthe better part of
cee eee cnoaccomecretingvartiaent | 2 iapeieumnnnt’,
or at least 3 minutes before slicing with a chef's knife or pizza cutter (one of my tebe invevaenjst scape at
hows st com eng? secreonen
Q lemeniin pens at om tp,
favorite multtaskers).
te dough canna pos
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