Scott's Pizza Tour!
***You need 14 unglazed ceramic tiles for this
recipe
PROCEDURE
night before:
-Mix dough ingredients and let rest for 30 minutes.
Knead the dough for 4-5 minutes, then place it in a
large bowl. Cover the bowl with a wash-cloth and let
the dough rise for 1-2 hours. When done rising, split
dough into 4 even pieces. Roll each piece into a ball
and set in airtight container in refrigerator
overnight. Remove 2 hours before baking.
day of:
-Rinse and dry tiles.
-Set top oven rack on top oven rung. Set bottom rack about 6 inches below. Place 6 tiles upside-down in the middle of the top rack - it'll form a big rectangle. Set 4 tiles on bottom rack so they form a square. On either side of the oven, place 2 tiles so they're at a diagonal facing inward. You've now made your pizza stone!
-Turn oven to 500 degrees and give it about an hour to get hot.
-Fill a bowl with tepid water and lightly wash Basil leaves. Blot them on a paper towel.
-Slice about 10 slices of Mozzarella very thin and blot them with a paper towel to get rid of moisture.
-Flour the back of a plate or cookie sheet and use it as a base to stretch out your dough.
-Place cheese on dough then add a few spoonfuls of tomato. Grate a little Parmesan cheese on top.
-To move the pizza to the oven: slide the pizza into the oven on top of the 4 tiles on the bottom rack. Bake pizza about 15 minutes or until it's golden and bubbly.
-Garnish pizza with ripped up basil and olive oil.
