Lynwood Pizza Recipes

CRISPY BAR-STYLE PIZZA RECIPE

Steps:

• Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. Alternatively, combine ingredients in a stand mixer and mix on low speed for ten minutes.
• Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Transfer to a gallon-sized zipper lock bag, seal, and place in the refrigerator. Allow to ferment for at least one, and up to 5 days.
• At least two hours before baking, remove dough from refrigerator and divide into four even balls. Shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate bowl (cereal bowls or small mixing bowls work well). Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
• Meanwhile, adjust oven rack with pizza stone to top position and place a second rack one position below it. Preheat oven to 550°F for at least one hour.
• Turn single dough ball out onto floured surface. Use a rolling pin to roll it out into a 12-inch circle, lifting and stretching by hand if necessary. Grease an aluminum baking sheet with 1 tablespoon canola oil. Transfer dough to baking sheet. Spread about 1/2 cup of sauce evenly over entire surface of pie. Sprinkle with 1/4 of parmesan. Spread 1/4 of cheese in even layer over surface. Top with additional toppings as desired.
• Place in oven on rack immediately under the baking stone. Bake until edges are just beginning to brown, about 5 minutes. Remove from oven (close oven). Using a thin flexible metal spatula, careful separate the pizza's edges from the pan (the pizza should slide around freely). Carefully slide pizza off of pan and onto baking stone. Continue baking until bottom is deep golden brown and cheese is melted and bubbly. Transfer pizza to a cutting board with a pizza peel. Cut into 8 slices, and serve. Repeat steps 5 and 6 with remaining pizzas.

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Steps:

• To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
• To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
• To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.