The Bread Lover's Bread Machine Cookbook Part 27

11/2- OR 2-POUND-LOAF MACHINES11/3 cups water cups water1/4 cup extra-virgin olive oil cup extra-virgin olive oil31/2 cups unbleached all-purpose flour cups unbleached all-purpose flour1 tablespoon sugar11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough or Pizza Dough cycle and press Start. The dough ball will be soft.

[image]When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan from the machine and turn the dough out onto a lightly floured work surface. Divide into the desired number of portions. Flatten each portion into a disc by kneading a few times then folding the edges into the center. Cover with a damp towel on the work surface to rest for 30 minutes until the dough has increased about 20 percent in size.

[image]Roll out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. The dough b.a.l.l.s may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.

SEMOLINA PIZZA DOUGH.

Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one 17-by-11-inch rectangular crust Be sure to use fine semolina durum flour, the kind used for making pasta, not a coa.r.s.e grind like farina. A favorite Italian ingredient, semolina is a very high protein flour that adds a lot of chewiness to the dough.

11/2- OR 2-POUND-LOAF MACHINES11/2 cups water cups water3 tablespoons olive oil31/3 cups unbleached all-purpose flour cups unbleached all-purpose flour2/3 cup semolina pasta flour (durum flour) cup semolina pasta flour (durum flour)1 tablespoon sugar2 teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough or Pizza Dough cycle and press Start.

[image]When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan from the machine, and turn the dough out onto a lightly floured work surface. Divide into the desired number of portions. Flatten each portion into a disc by kneading a few times and then folding the edges into the center. Cover with a damp towel on the work surface to rest for 30 minutes until the dough has increased about 20 percent in size.

[image]Roll out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. The dough b.a.l.l.s may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.

How to Top Your Pizzas While pizza cries out for improvisation alla momento alla momento, here are a few cla.s.sic tried-and-true recipes with lots of flavor and character. Some have light toppings; others have lots of sauce and cheese. Use whatever crust you want. I have a stash of home-dried herbs (see Bread Machine Baker's Hint: Preserving Fresh Herbs Bread Machine Baker's Hint: Preserving Fresh Herbs) such as marjoram and basil just for using on pizza; they have more flavor than commercial dried herbs. I like to use rice flour for sprinkling on the work surface when rolling out the dough, and cornmeal for sprinkling on the pan, but you can use whatever method works for you.

Essential Tomato-Herb Pizza Sauce Makes 2 cups This is an excellent tomato sauce for pizza. The recipe comes from my friend Laura Quemada, whose family has been making it for decades. It takes only 15 minutes of cooking before it is ready to use.

1 to 2 tablespoons olive oil1/4 large yellow onion, finely chopped large yellow onion, finely choppedTwo 8-ounce cans tomato sauce1 clove garlic, pressed, or 1 1/2 teaspoon garlic powder teaspoon garlic powder1 teaspoon dried oregano or marjoram leavesSalt and fresh-ground black pepper Heat the oil in a large skillet over medium heat and saute the onion until soft and the edges begin to brown. Add the tomato sauce, garlic, oregano, and salt and pepper to taste. Bring to a low boil and adjust heat to low. Simmer, uncovered, for 15 minutes. Remove from the heat and cool. Leave the onion chunky or use an immersion blender to puree. The sauce will keep in the refrigerator for 3 days, and in the freezer for up to 1 month.

Pizza Margherita Makes one 14-inch pizza 1 recipe pizza dough of choice1 cup Essential Tomato-Herb Pizza Sauce8 ounces mozzarella cheese, thinly sliced10 large fresh basil leaves, cut into thin slicesOlive oil, for drizzling [image]Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450 to 500F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina.

[image]Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a 1 1/2-inch rim around the edge of the crust.

[image]Spread the dough with the tomato sauce, leaving a 1 1/2-inch border. Lay the mozzarella over the top. Sprinkle with basil and drizzle with olive oil.

[image]Place the pizza pan on the hot stone and bake for 12 to 15 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef's knife or pizza wheel and serve.

Pizza VegitarianaMakes one 14-inch pizza1 recipe Whole Wheat Pizza Dough Whole Wheat Pizza Dough or other dough of choice or other dough of choiceAbout 1 cup Essential Tomato-Herb Pizza Sauce Essential Tomato-Herb Pizza Sauce4 ounces mozzarella cheese, thinly sliced2 medium zucchini, thinly sliced1 or 2 roasted red peppers, cut into strips, or 4 roasted eggplant slices1 package frozen artichoke hearts, defrosted2 to 3 cloves garlic, minced1/2 cup grated Parmesan or Asiago cheese cup grated Parmesan or Asiago cheeseOlive oil, for drizzling[image] Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450 to 500F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal. Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450 to 500F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal.[image] Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a 1 1/2-inch rim around the edge.[image] Spread the dough with the tomato sauce, leaving a Spread the dough with the tomato sauce, leaving a 1 1/2-inch border. Lay the mozzarella over the top. Top with layers of the vegetables. Sprinkle with the garlic and Parmesan cheese. Drizzle with olive oil.[image] Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza onto a cutting board. Cut into wedges immediately with a chef's knife or pizza wheel and serve. Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza onto a cutting board. Cut into wedges immediately with a chef's knife or pizza wheel and serve.Cla.s.sic Pepperoni PizzaMakes one 14-inch pizza1 recipe pizza dough of choiceAbout 1 cup Essential Tomato-Herb Pizza Sauce Essential Tomato-Herb Pizza Sauce4 ounces pepperoni, peeled and thinly sliced1 cup shredded provolone cheese (4 ounces)6 ounces mozzarella cheese, thinly sliced1/4 pound fresh mushrooms, sliced pound fresh mushrooms, sliced1 green bell pepper, seeded and cut into ringsOlive oil, for drizzling[image] Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450to 500F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina. Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450to 500F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina.[image] Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a 1 1/2-inch rim around the edge of the crust.[image] Spread the dough with the tomato sauce, leaving a Spread the dough with the tomato sauce, leaving a 1 1/2-inch border. Dot with pepperoni slices. Lay the cheeses over the top. Top with the mushrooms and peppers. Drizzle with olive oil.[image] Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef's knife or pizza wheel and serve. Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef's knife or pizza wheel and serve.Cheese PizzaMakes one 14-inch pizza1 recipe pizza dough of choice4 ounces crumbled goat cheese1 cup shredded fontina cheese (4 ounces)1 cup shredded provolone cheese (4 ounces)4 ounces mozzarella cheese, thinly sliced4 fresh plum tomatoes, dicedDried basilOlive oil, for drizzling[image] Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450 to 500F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina. Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450 to 500F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina.[image] Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a 1 1/2-inch rim around the edge of the crust.[image] Sprinkle the dough with the goat cheese, then the fontina and provolone. Lay the mozzarella and tomato over the top. Sprinkle with basil and drizzle with olive oil. Sprinkle the dough with the goat cheese, then the fontina and provolone. Lay the mozzarella and tomato over the top. Sprinkle with basil and drizzle with olive oil.[image] Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef's knife or pizza wheel and serve. Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef's knife or pizza wheel and serve.Caramelized Onion and Gorgonzola PizzaMakes one 14-inch pizza3 tablespoons b.u.t.ter3 tablespoons olive oil3 large yellow onions, thinly sliced1 recipe pizza dough of choice4 ounces crumbled gorgonzola cheese1/2 cup chopped walnuts cup chopped walnuts[image] Melt the b.u.t.ter and oil together in a large saute pan. Add the onions and cook over very low heat, stirring occasionally, until soft and golden (not browned), about 1 hour. Melt the b.u.t.ter and oil together in a large saute pan. Add the onions and cook over very low heat, stirring occasionally, until soft and golden (not browned), about 1 hour.[image] Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450 to 500F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina. Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450 to 500F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina.[image] Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a 1 1/2-inch rim around the edge of the crust.[image] Spread the onions over the crust. Sprinkle with the gorgonzola and walnuts. Spread the onions over the crust. Sprinkle with the gorgonzola and walnuts.[image] Place the pizza pan on the hot stone and bake for 12 to 15 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef's knife or pizza wheel and serve. Place the pizza pan on the hot stone and bake for 12 to 15 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef's knife or pizza wheel and serve.Mediterranean PizzaMakes one 14-inch pizza1 recipe pizza dough of choice6 ounces mozzarella cheese, thinly sliced3 cups chopped fresh spinach (about 1 bunch)8 ounces crumbled feta cheese1/2 cup black olives, chopped cup black olives, chopped3 slices red onion2 plum tomatoes, seeded and choppedOlive oil, for drizzling[image] Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450 to 500F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina. Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450 to 500F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina.[image] Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a 1 1/2-inch rim around the edge of the crust.[image] Lay the mozzarella over the top of the dough. Sprinkle with the spinach and feta. Scatter the olives over the top and lay some red onion rings all over. Sprinkle with the tomatoes. Drizzle with olive oil. Lay the mozzarella over the top of the dough. Sprinkle with the spinach and feta. Scatter the olives over the top and lay some red onion rings all over. Sprinkle with the tomatoes. Drizzle with olive oil.[image] Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef's knife or pizza wheel and serve. Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef's knife or pizza wheel and serve.White Clam PizzaMakes one 14-inch pizza3 tablespoons minced fresh garlic1/4 cup olive oil cup olive oil1 recipe pizza dough of choice Two61/2-ounce cans minced clams, drained1/4 teaspoon hot pepper flakes teaspoon hot pepper flakes1/3 cup minced fresh flat-leaf parsley cup minced fresh flat-leaf parsley1/2 cup grated Parmesan cheese cup grated Parmesan cheese[image] Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450 to 500F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina. Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450 to 500F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina.[image] Combine the garlic and olive oil in a small bowl. Combine the garlic and olive oil in a small bowl.[image] Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a 1 1/2-inch rim around the edge of the crust.[image] Brush the dough with the garlic oil. Sprinkle with the clams, hot pepper flakes, parsley, and Parmesan. Drizzle with the remaining garlic oil. Brush the dough with the garlic oil. Sprinkle with the clams, hot pepper flakes, parsley, and Parmesan. Drizzle with the remaining garlic oil.[image] Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef's knife or pizza wheel and serve. Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef's knife or pizza wheel and serve.

WHOLE WHEAT PIZZA DOUGH.

Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one 17-by-11-inch rectangular crust Whole wheat adds a grainy texture and extra-nutty flavor to this crust. The more whole wheat flour you use, the harder the dough will be to roll out because of the bran and germ, so be prepared to patch up holes if your dough tears while shaping. Don't be tempted to use a higher proportion of whole wheat flour until you have mastered this recipe as it is. This is the crust to choose for vegetable pizzas or those with lots of cheese.

11/2- OR 2-POUND-LOAF MACHINES11/3 cups water cups water1/4 cup olive oil cup olive oil21/2 cups unbleached all-purpose flour cups unbleached all-purpose flour1 cup whole wheat flour11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough or Pizza Dough cycle and press Start.

[image]When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan from the machine, and turn the dough out onto a lightly floured work surface. Divide into the desired number of portions. Flatten each portion into a disc by kneading a few times then folding the edges into the center. Cover with a damp towel on the work surface to rest for 30 minutes until the dough has increased about 20 percent in size.

[image]Roll out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. The dough b.a.l.l.s may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.

CORNMEAL PIZZA DOUGH.

Makes 2 thin 12- to 14-inch, one 14-inch deep-dish, four 8-inch, 6 individual crusts, or one 17-by-11-inch rectangular crust T his is my friend Suzanne Rosenblum's crust, especially nice for her his is my friend Suzanne Rosenblum's crust, especially nice for her Chicago-Style Deep-Dish Pizza Chicago-Style Deep-Dish Pizza because of its nutty, crunchy texture. I especially like to make smaller thick 8-inch crusts pressed into springform pans from this dough in the manner of one of my favorite pizzerias, Viccolo, which was inspired by Pizzeria Uno in Chicago. because of its nutty, crunchy texture. I especially like to make smaller thick 8-inch crusts pressed into springform pans from this dough in the manner of one of my favorite pizzerias, Viccolo, which was inspired by Pizzeria Uno in Chicago.

11/2- OR 2-POUND-LOAF MACHINES11/2 cups water cups water1/4 cup olive oil cup olive oil32/3 cups unbleached all-purpose flour cups unbleached all-purpose flour1/3 cup medium-grind yellow cornmeal cup medium-grind yellow cornmeal1 teaspoon salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeast

[image]Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough or Pizza Dough cycle and press Start.

[image]When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan from the machine, and turn the dough out onto a lightly floured work surface. Divide into the desired number of portions. Flatten the dough into a disc by kneading a few times then folding the edges into the center. Cover with a damp towel on the work surface to rest for 30 minutes until the dough has increased about 20 percent in size.

[image]Roll out and shape the dough as directed in your pizza recipe. Or place the dough in plastic food storage bags and refrigerate for up to 24 hours. To use, let rest for 20 minutes at room temperature before rolling out. The dough b.a.l.l.s may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.

p.i.s.sALADIeREMakes one 15-by-10-inch pizza p.i.s.saladiere is the famous rustic pizza of southern France. A snack bread usually served at room temperature, it has no cheese, just vegetables. Lots of sweet onions are piled on a crisp crust, and the whole thing is garnished with black olives and fresh tomatoes, ingredients that show up in almost all Provencal food. is the famous rustic pizza of southern France. A snack bread usually served at room temperature, it has no cheese, just vegetables. Lots of sweet onions are piled on a crisp crust, and the whole thing is garnished with black olives and fresh tomatoes, ingredients that show up in almost all Provencal food. p.i.s.saladiere p.i.s.saladiere can have anchovies on it, too, but I prefer it with just olives and tomatoes. I make it on a baking sheet, but if you have a black steel rectangular pan, all the better. can have anchovies on it, too, but I prefer it with just olives and tomatoes. I make it on a baking sheet, but if you have a black steel rectangular pan, all the better.

INGREDIENTS1/4 cup olive oil cup olive oil4 large yellow onions, peeled and thinly slicedSalt and fresh-ground black pepper2 teaspoons fresh thyme or 1 teaspoon dried thyme1 recipe Basic Pizza Dough Basic Pizza Dough20 oil-cured black olives, pitted and cut into coa.r.s.e pieces5 plum or beefsteak tomatoes, seeded and thinly slicedOlive oil, for drizzling [image]Heat the oil in a large saute pan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden, about 20 minutes. Do not allow the onions to brown. Season with salt and pepper to taste and add the thyme.

[image]Twenty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450F. Brush a 15-by-10-by-1 inch pan with oil.

[image]On a lightly floured work surface, using the heel of your hand, press the pizza dough to flatten it. Roll out the dough into a large rectangle, then lift it onto the pan and gently pull and press it into the pan. Shape a 1 1/2-inch rim around the edge. Let the dough rest for 15 minutes, until it is puffy.

[image]Spread the dough with the onions, leaving a 1-inch border. Scatter the olives over the top and lay some tomato slices on top in rows. Drizzle with olive oil.

[image]Place the pan on the hot stone and bake for 18 to 24 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef's knife or pizza wheel and serve. Or let the pizza cool to room temperature before serving, as it is done in Nice.

[image]The Toolbox: Equipment for Pizza, Focaccia, and Other FlatbreadsSince flatbreads are shaped and baked outside the machine, the following equipment is helpful for making them.

Wooden board or marble slab (about 18-by-18-inch) for rolling out and shaping Metal dough sc.r.a.per for cleaning the work surface of excess dough Heavy ball-bearing or thin wooden rolling pin 2- to 3-inch-wide pastry brushes for oiling and saucing Large plastic or metal salt shaker filled with all-purpose flour or rice flour for sprinkling and dusting the dough Ceramic baking stone (12- or 16-inch round or 16-by-14-inch rectangle) or 12 to 16 unglazed quarry tiles Baking pans such as heavy gauge aluminum or steel 17-by-12-inch baking sheets, ceramic baking sheets, ceramic pizza pans, power pans (12-inch round pans that have the Swiss cheese-like holes to crisp the crust directly on the hot stone), 14-inch pizza pans, deep-dish pizza pans with both 1 1/2-inch and 3-inch rims, screens, metal cake pan, springform pan, or tart pan with removable bottom (see Bread Machine Baker's Hint: Which Pans for Pizzas and Flatbreads? Bread Machine Baker's Hint: Which Pans for Pizzas and Flatbreads? for more information about baking pans) for more information about baking pans) Heavy-duty oven mitts or barbecue mitts from a restaurant supply company that are big enough to protect your wrists and lower arms Large, wide heavy-duty metal spatula for handling baked pizzas Pizza wheel (the cutter with a round metal blade), kitchen shears, 10- to 12-inch chef's knife, or Chinese cleaver for cutting pizzas

TORTA RUSTICA WITH RIGATONI AND SAUSAGEMakes one 10-inch torta Torta rustica is an Italian savory deep-dish pie. This hearty, satisfying is an Italian savory deep-dish pie. This hearty, satisfying torta torta is as old as the hills of Tuscany, containing pasta as well as meat and cheese. It is ideal for a small winter buffet party or for a summer picnic with salad, fruit, and cheese. is as old as the hills of Tuscany, containing pasta as well as meat and cheese. It is ideal for a small winter buffet party or for a summer picnic with salad, fruit, and cheese.

INGREDIENTS1/2 pound hot Italian sausage pound hot Italian sausage1/2 pound sweet Italian sausage pound sweet Italian sausage4 tablespoons unsalted b.u.t.ter1 large yellow onion, finely chopped2 large cloves garlic, minced2 teaspoons dried basil1 teaspoon dried oregano or marjoram1/2 teaspoon dried thyme teaspoon dried thyme1/4 cup all-purpose flour cup all-purpose flour1 cup hot milk1 large egg, lightly beatenSalt and fresh-ground black pepper1 heaping cup dry rigatoni, cooked and drainedOne 16-ounce can peeled Italian tomatoes, drained and chopped11/2 cups grated Parmesan cheese cups grated Parmesan cheese1/4 cup chopped fresh flat-leaf parsley cup chopped fresh flat-leaf parsley1 recipe Semolina Pizza Dough Semolina Pizza Dough [image]Place the sausages in a medium saucepan and cover with water. Cook, uncovered, over medium heat until cooked through and firm, about 15 minutes. Cool, then skin the sausages and slice 1 1/2 inch thick. Set aside. inch thick. Set aside.

[image]Melt the b.u.t.ter in a large skillet over low heat. Add the onion, garlic, and herbs. Cook over low heat until the onion is soft, about 10 minutes. Sprinkle with the flour and cook for 30 seconds, stirring constantly. Using a whisk, slowly add the hot milk and cook, stirring to remove any lumps, until mixture thickens and begins to boil, about 5 minutes. Whisk the egg into the bubbling mixture. Remove from the heat and season with salt and pepper to taste. With a large spatula, fold in the cooked rigatoni, sausage, tomatoes, Parmesan, and parsley.

[image]Ten minutes before baking, place a baking stone on the center rack of the oven, if desired, and preheat it to 375F. Spray a 10-inch springform pan with olive oil cooking spray.

[image]Place the pizza dough on a lightly floured work surface. Using a rolling pin, roll out the dough to a circle 20 inches in diameter. Quickly and gently fold the dough into quarters and transfer to the pan. Unfold immediately, letting the excess hang over the sides of the pan. Spread the filling evenly over the dough. Gather up the overhanging dough by folding it into the center, and twist the center to make a k.n.o.b. Spray the top with olive oil cooking spray and p.r.i.c.k the top all over with the tines of a fork.

[image]Bake the torta torta for 50 to 60 minutes, or until golden brown. Remove from the oven to a wire rack. Cool for 10 minutes before removing the springform sides. Let stand for at least 30 minutes before serving hot, or cool to room temperature, but let stand for no more than 4 hours. Cut into thick wedges to serve. Wrap any leftovers tightly and store in the refrigerator. for 50 to 60 minutes, or until golden brown. Remove from the oven to a wire rack. Cool for 10 minutes before removing the springform sides. Let stand for at least 30 minutes before serving hot, or cool to room temperature, but let stand for no more than 4 hours. Cut into thick wedges to serve. Wrap any leftovers tightly and store in the refrigerator.

[image]Bread Machine Baker's Hint: Which Pans for Pizzas and Flatbreads?While every expert has a favorite, almost any type of pan can give good results. I tend to use tin-lined steel or heavy-gauge aluminum round power pans (the pans with the Swiss cheese holes in the bottom) and large round deep-dish pans from Chicago Metallic, or large 18-by-1/2-inch baking sheets, with very good results. The steel pans do need to be seasoned according to the manufacturer's instructions before their first use, and are just rinsed and dried thereafter. If you use black-finish pans, they also will need to be seasoned. You can place a screen under the pizza on the baking sheet to catch the inevitable drips. Never put these pans in the dishwasher; they will rust mercilessly. I also really like the ceramic baking sheets from Sa.s.safras, and red clay pizza pans from Tufty Ceramics. Made of the same materials as baking stones but shaped as standard pans, they eliminate any need for a baking stone. For some pizzas I use an 8-inch aluminum springform pan, such as for small cornmeal-crust pizzas, so that I can build up a 2-inch side of dough to encase the filling.

SUZANNE'S CHICAGO-STYLE DEEP-DISH PIZZAMakes one 14-inch deep-dish pizza Deep-dish pizza is a purely American invention. The first definitive regional adaptation of Italian pizza, it was developed by Pizzeria Uno in Chicago after World War II, with great success. In this deep-dish version, the cornmeal-laced dough is pressed into the pan with your fingers, without any fuss, then the cheese forms the first layer, which keeps the crust from getting soggy. You can certainly use your own homemade sauce, but Suzanne says Hunt's works the best.

INGREDIENTS1 large onion, coa.r.s.ely chopped1/2 pound ground sirloin pound ground sirloin1/2 pound ground pork pound ground pork1 teaspoon whole fennel seed3 fresh plum tomatoes1 recipe Cornmeal Pizza Dough Cornmeal Pizza Dough1 pound mozzarella cheese, shredded3/4 cup grated Romano cheese cup grated Romano cheese11/2 teaspoons dried oregano teaspoons dried oregano11/2 teaspoons dried basil teaspoons dried basilOne 16-ounce can Hunt's Spaghetti Sauce or 2 cups Essential Tomato-Herb Pizza Sauce Essential Tomato-Herb Pizza Sauce1/3 cup olive oil cup olive oil [image]Place the onion and meats in a medium saute pan. Cook over medium heat until the meat is no longer pink and onion is cooked; blot up excess fat with a paper towel. Add the fennel seed. Set aside to cool.

[image]Skin and chop the tomatoes. Place in a sieve and drain for 10 minutes.

[image]Twenty to thirty minutes before baking, place a pizza stone on the lower third rack of the oven and preheat it to 400F.

[image]Brush a 14-inch deep-dish pizza pan with oil and press in the pizza dough, making sure it is even on the bottom and up the sides to the rim; do not stretch. Let rest for 15 minutes.

[image]Toss the mozzarella, Romano, and herbs together in a bowl. Sprinkle the dough with two-thirds of the cheese mixture. Then spread with the entire can of sauce and drizzle with some olive oil. Distribute the meat mixture over the top for the next layer. Top with the tomatoes and the remaining cheese mixture. Drizzle with the remaining olive oil.

[image]Bake for 15 minutes, then lower the oven temperature to 350F, and bake for an additional 40 to 45 minutes. Cover with foil for the last 10 minutes if the cheese is too brown. When done, the crust will be golden brown; lift with a metal spatula to check the bottom. Remove the pizza from the oven and let it rest on a rack for 10 minutes before cutting. Serve while still hot.

Making Your Own Frozen PizzaFrozen pizzas are convenient for entertaining or for a fast meal. The pizza can be partially baked, cooled to room temperature, then frozen for up to a week. Here is how to do it: Bake the pizza for half the required time, let it cool on a wire rack, then slide it onto a baking sheet. Place in the freezer, uncovered, for 30 minutes. Remove from the freezer, wrap in plastic wrap and then in aluminum foil if it is a large pizza, or slip a smaller pizza into a self-sealing plastic freezer bag. Label and date the pizza before returning it to the freezer. To bake and serve, 15 minutes before baking, place a baking stone in the oven, and preheat it to 425F. Remove the pizza from the freezer. Unwrap the pizza and slide it directly onto the hot stone or place it on a baking sheet and then on the stone. Bake until the pizza is hot and the cheese is bubbling.

SAUSAGE AND PEPPER CALZONEMakes three 4 1 1/2-inch calzones Calzone means "trouser leg" in Italian, probably a reference to the calzone's earliest shape, which was elongated like a tube. Calzones, which are now recognizable in their half-moon shapes, can be filled with any combination of items that might const.i.tute pizza topping. Calzones stand in the company of a number of other little stuffed breads, all of which play roles similar to our American sandwich: Cornish pasties, Russian pirogi, and the South American empanada. You can shape this dough into calzones of any size.

11/2 OR 2-POUND-LOAF MACHINES OR 2-POUND-LOAF MACHINESFor the dough:11/8 cups water cups water3 tablespoons olive oil21/2 cups unbleached all-purpose flour cups unbleached all-purpose flour1/2 cup semolina pasta flour (durum flour) or whole wheat flour cup semolina pasta flour (durum flour) or whole wheat flour11/2 teaspoons salt teaspoons salt21/4 teaspoons SAF yeast teaspoons SAF yeast or 23/4 teaspoons bread machine yeast teaspoons bread machine yeastFor the filling:3/4 pound sweet or hot Italian sausage pound sweet or hot Italian sausage3 to 4 tablespoons olive oil2 to 3 red bell peppers (1 pound), cut in half and sliced1 medium yellow onion, thinly slicedSalt and fresh-ground black pepper1/3 cup grated Parmesan or Asiago cheese cup grated Parmesan or Asiago cheese

[image]To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle and press Start.

[image]While the Dough cycle is running, prepare the filling. p.r.i.c.k the sausages with a fork and place in a medium skillet. Add 1 1/2 inch of water, cover, and simmer until the water evaporates, about 15 minutes. Uncover and continue to cook and brown the sausages on all sides. Remove from the heat and cool. Cut into inch of water, cover, and simmer until the water evaporates, about 15 minutes. Uncover and continue to cook and brown the sausages on all sides. Remove from the heat and cool. Cut into 1 1/4-inch slices. Refrigerate until needed.

[image]Combine the oil, peppers, and onions in another skillet. Cook over medium-high heat until soft and gently browned. Remove from the heat, season with salt and pepper to taste, and let cool at room temperature.

[image]Twenty to thirty minutes before baking, preheat the oven to 425F. Oil or line a large baking sheet with parchment paper.

[image]When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan from the machine, and turn the dough out onto a lightly floured work surface. Divide the dough into 3 equal portions. Flatten each portion with your hand and, using a rolling pin, roll out each one into a 9-inch round. Dust the work surface lightly with flour as needed to prevent sticking [image]Place a third of the filling and sausage slices over half of one round of dough, leaving a 1-inch border. Sprinkle with 2 tablespoons of the cheese. Brush the edge of the dough with water and fold over to form a half-moon-shaped turnover. Press the edges together to seal, then fold over the entire border in 1-inch sections to make a braided edge. Transfer the calzone to the baking sheet. Cut a few slits in the top to allow for steam to escape. Repeat with the remaining two pieces of dough.

[image]Bake for 25 to 30 minutes, until golden brown and crisp. Slide the calzones from the baking pan onto a rack. Let cool for 10 minutes before slicing or eating out of hand.

VARIATION.

Mini Calzones Makes 12 calzones In Step 5, divide each portion of dough into quarters. Roll out each into a 4- to 5-inch round and fill as directed. Seal, slit, and bake for 12 to 15 minutes. These can be frozen on a baking sheet, then stored in a plastic freezer bag, and reheated. These are good for two-bite snacks.

CHEESE PIZZA TORTAMakes one 8-inch torta This is a layered cheese pizza pie that is served in wedges hot from the oven. Try it accompanied by a gla.s.s of mellow red Zinfandel.

INGREDIENTS3 tablespoons yellow cornmeal or coa.r.s.e semolina, for dusting1/2 cup mozzarella cheese, shredded (2 ounces) cup mozzarella cheese, shredded (2 ounces)1/2 cup Italian fontina cheese, shredded (2 ounces) cup Italian fontina cheese, shredded (2 ounces)1/2 cup smoked provolone, shredded (2 ounces) cup smoked provolone, shredded (2 ounces)3 ounces soft goat cheese (such as Montrachet or domestic chabis) or feta, crumbled (1/2 cup) cup)1/2 cup grated Parmesan cup grated Parmesan1 recipe Basic Pizza Dough Basic Pizza Dough1/3 cup cup Essential Tomato-Herb Pizza Sauce Essential Tomato-Herb Pizza Sauce or commercial marinara sauce or commercial marinara sauceFresh-ground black pepper1 egg beaten with 1 tablespoon milk, for glaze [image]Place a baking stone on the lower third oven rack and preheat the oven to 375F. Grease an 8-inch springform pan and dust with cornmeal or semolina.

[image]Combine all the cheeses, except 1 1/4 cup of the Parmesan, in a small bowl and toss together. cup of the Parmesan, in a small bowl and toss together.

[image]Place the dough on a lightly floured work surface. Divide the dough into 3 equal portions. With a rolling pin, roll the dough out to very thin 9-inch rounds. Carefully place 1 round in the prepared pan and press the excess dough up the sides of the pan. Spread with half of the tomato sauce. Sprinkle with half of the cheese mixture and a few grinds of pepper, leaving a 1-inch border all around. Brush the edge of the dough with the egg glaze. Position the second dough round on top, again pressing the excess dough up the sides of the pan, spread with the tomato sauce, and sprinkle evenly with the remaining cheese mixture and a little more pepper. Brush the edge of the dough with the egg glaze. Place the last dough round on top. Bring the edges of the two bottom layers of dough up to the top, and roll the edges together in sections to seal in the cheeses; the edges will naturally form a rope pattern. Brush the top all over with the egg glaze and sprinkle with the reserved 1 1/4 cup Parmesan. cup Parmesan.

[image]Immediately place the pan in the oven and bake until thoroughly browned, about 30 to 35 minutes. Remove from the oven to a wire rack and remove the springform sides. Let rest for 10 minutes. Slide the torta torta onto a cutting board, cut it while hot with a serrated knife, and serve. onto a cutting board, cut it while hot with a serrated knife, and serve.

GARLIC FOCACCIAMakes 2 flatbreads This recipe for focaccia is adapted from one by the test kitchen of the SAF yeast company. It is almost like a pizza bianco, pizza bianco, a pizza without the sauce. I love that it has garlic powder in the crust, in addition to the fresh garlic brushed over the top. It is so tender that you can cut wedges out of it directly from the freezer with no work at all. Be sure to use garlic powder in the dough a pizza without the sauce. I love that it has garlic powder in the crust, in addition to the fresh garlic brushed over the top. It is so tender that you can cut wedges out of it directly from the freezer with no work at all. Be sure to use garlic powder in the dough, not garlic salt, which would inhibit the action of the yeast. This one is for garlic lovers! garlic salt, which would inhibit the action of the yeast. This one is for garlic lovers!

11/2- OR 2-POUND-LOAF MACHINES11/8 cups water cups water2 tablespoons extra-virgin olive oil31/4 cups bread flour cups bread flour11/2 teaspoons salt teaspoons salt1 teaspoon garlic powder1/4 teaspoon dried oregano teaspoon dried oregano2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeastCornmeal or coa.r.s.e semolina, for sprinkling1/4 cup extra-virgin olive oil, for brushing cup extra-virgin olive oil, for brushing6 large cloves garlic, minced [image]Place the dough ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.

[image]Brush a 17-by-11-inch baking sheet with olive oil and sprinkle heavily with cornmeal or semolina. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan and turn the dough out onto a lightly floured work surface. Divide the dough into 2 portions. Use the heel of your hand to press and flatten a piece of the dough until it is 1 1/4 inch thick. Lift it onto the pan. Repeat with the other portion of dough. The two portions will fit on the baking sheet with a few inches in between. Brush the tops with olive oil. Cover gently with plastic wrap and let rise at room temperature until puffy, about 25 minutes. inch thick. Lift it onto the pan. Repeat with the other portion of dough. The two portions will fit on the baking sheet with a few inches in between. Brush the tops with olive oil. Cover gently with plastic wrap and let rise at room temperature until puffy, about 25 minutes.

[image]Twenty minutes before baking, place a baking stone on the lowest rack of a cold oven and preheat it to 450F.

[image]Brush the dough again with olive oil and sprinkle with the garlic. If there is any olive oil left over, pour it over the top. Reduce the oven temperature to 400F. Place the pan on the hot stone and bake for 15 minutes, or until the focaccias are nicely browned. Slide onto a rack to cool or serve warm from the oven.

ROMAN BREADMakes 1 flatbread Roman bread is the house bread at the Casa Vieja restaurant near Arizona State University. My recipe tester, Mary Anne, has made this bread dozens of times to accompany dinner. The onion is added at the beginning with all the other ingredients, so it gets incorporated right into the dough. Sometimes Mary Anne sprinkles it with grated Asiago cheese in place of the salt or with another dried herb, such as basil, before baking. There is never any left over, but if there were, it would be great bread for making stuffing.

11/2-POUND LOAFFor the dough:1 cup water3 cups bread flour1 tablespoon sugar1/3 cup chopped yellow onion cup chopped yellow onion11/2 teaspoons salt teaspoons salt2 teaspoons SAF yeast or 21/2 teaspoons bread machine yeast teaspoons bread machine yeastFor the topping:3 tablespoons olive oil11/2 tablespoons dried rosemary, crushed tablespoons dried rosemary, crushedCoa.r.s.e sea salt, for sprinkling2-POUND LOAFFor the dough:11/2 cups water cups water4 cups bread flour1 tablespoon plus 1 teaspoon sugar1/2 cup chopped yellow onion cup chopped yellow onion2 teaspoons salt1 tablespoon SAF yeast or 1 tablespoon plus 1/2 teaspoon bread machine yeast teaspoon bread machine yeastFor the topping:1/4 cup olive oil cup olive oil2 tablespoons dried rosemary, crushedCoa.r.s.e sea salt, for sprinkling

[image]To make the dough, place the ingredients in the pan according to the order in according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start.

[image]Brush a large rectangular baking sheet with olive oil. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan and turn the dough out onto the baking sheet. With oiled fingers or a rolling pin, press and flatten the dough into a 1-inch-thick oval. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about 40 minutes.