Serves12 to 16 (antipasto)
- Active Time:30 min
- Start to Finish:2 hr
ADAPTED FROM ANGELA SCUTARI
January 2007
For Dough
-
2
(1/4-oz) packages active dry yeast (about 5 teaspoons)
-
1 1/4
cups
warm water (105-115°F)
-
1 3/4
cups
Italian "00" flour
-
1 1/2
cups
semolina (sometimes labeled "semolina flour")
-
1 1/4
teaspoons
salt
-
all-purpose flour for dusting and rolling
For Seasoned Oil
-
3/4
cup
extra-virgin olive oil
-
2
tablespoons
paprika (not hot)
-
1
tablespoon
dried oregano, crumbled
-
1
(3 1/3-oz) jar flat anchovy fillets, drained, patted dry, and finely chopped (1/4 cup)
Make dough:
-
Stir together yeast and 1/4 cup warm water in a small bowl until yeast is dissolved and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) o Pulse together "00" flour, semolina, and salt in a food processor until combined. With motor running, pour in yeast mixture and remaining cup water and process until a soft dough forms. Transfer dough to a lightly floured surface and knead until smooth and elastic, about 3 minutes. Form dough into a ball and drape a sheet of plastic wrap loosely over it, then cover with an inverted bowl. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 1 hour.
Form and bake pizza
-
Put oven rack in middle position and preheat oven to 375°F. Lightly oil a 15- by 10- by 1-inch shallow baking pan.
-
Turn dough out onto a lightly floured surface and roll out dough into a roughly 25-inch square, turning and lightly dusting dough with flour as necessary to prevent sticking. (Dough will be very thin.)
-
Reserve 1 tablespoon seasoned oil and brush remaining oil over dough, leaving a 1/4-inch border around edge. Tightly roll up dough jelly-roll-style and pinch seam to seal (some seasoned oil will seep out as you roll). Arrange roll, seam side down, in baking pan and form into a ring, then press ring with your fingertips until it covers bottom of pan. (It will be about 1/2 inch thick.)
-
Brush top of dough with reserved oil and bake until golden and top and underside are crusty, 30 to 35 minutes. Cool in pan 5 minutes, then lift pizza from pan using a metal spatula and transfer to a rack to cool to warm or room temperature, 30 minutes to 1 hour. Cut into squares.
Cooks' notes: - The flours are available at Italian markets, some specialty foods stores, fornobravo.com, and D. Coluccio & Sons (718-436-6700).
- The pizza can be frozen, wrapped well in plastic wrap, up to 1 month. Thaw and reheat to warm before serving.