Cafe Lago's Pizza With Heirloom Tomatoes And Ricotta Salata

[Guest guest]

I posted this awhile back to another list, probably MC, so many of you have

it already. But for those who don't......

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Cafe Lago's Pizza With Heirloom Tomatoes And Ricotta Salata

 

Recipe By : Cafe Lago, Seattle

Serving Size : 6 Preparation Time :0:00

Categories : Restaurant Mixes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons extra virgin olive oil

plus more for drizzling

5 cloves garlic -- (large), finely

-- chopped

4 ripe tomatoes* -- very thinly sliced,

-- up to 5

2 cups crumbled ricotta salata** -- at room temperature

dried greek oregano -- (see note)

8 large fresh basil leaves -- cut into chiffonade

***CLASSIC ITALIAN PIZZA DOUGH***

2 cups lukewarm water -- (72' to 75'f)

1 1/2 teaspoons active dry yeast

7 cups unbleached all-purpose flour -- up to 8

1/2 tablespoon salt

olive oil

 

* preferably mixed red and yellow heirloom varieties ** Ricotta salata, a

salted and aged ewe's milk cheese from Italy

 

Place a pizza stone in the oven and preheat to 550 degrees F or as high as

your oven will go, for 30 minutes.

 

Gently flatten a dough ball on a floured board and begin stretching into a

rough circle about 8 inches in diameter Do not pound or pinch the dough or

it will not stretch. Place the dough on a well-floured pizza peel or back

of a baking sheet. Brush with olive oil and sprinkle with some of the

garlic. Leaving a 1/2-inch rim, cover the dough with one sixth of the

tomatoes, alternating red and yellow slices. Place on the stone and bake

until the crust is light brown, about 3 to 4 minutes. While the pizza is

baking, prepare the next round of dough. When the crust is browned, slide

out the oven rack and sprinkle with about 1/2 cup of the ricotta salata.

Slide the rack back in and bake 2 to 3 minutes longer or until the cheese

is slightly melted and the crust is browned.

 

Transfer to a plate and top with a pinch of oregano, a sprinkling of basil,

and a drizzle of olive oil. Repeat with all the remaining dough balls.

Serve hot.

 

Note: Greek oregano is available at Middle Eastern and specialty stores.

 

Makes six 8-inch pizzas

 

Directions for pizza dough:

 

Combine 1/4 cup of the water and the yeast in a large mixing bowl or

heavy-duty mixer fitted with a paddle. Stir to dissolve the yeast in

another bowl, mix together 6 cups of the flour and the salt. Add 1 cup of

the flour to the yeast mixture and mix with a wooden spoon or on low speed

in mixer. Stir in the remaining water and start adding the flour, 1 cup at

a time, mixing until smooth after each addition. Turn the flour out onto a

well-floured board and knead, or change to dough hook on mixer and knead on

medium speed, adding enough flour to make a soft but not wet dough. Knead

until smooth and uniform, at least 5 minutes.

 

Divide the dough equally into 6 pieces and form into balls. Flatten with

the palm of your hand. Place on a well-floured baking sheet, 3 to 4 inches

apart. Brush the dough with olive oil and cover with plastic wrap. Let

rise in a warm place for 2-1/2 to 3 hours, or until doubled. Makes six

8-inch pizza crusts.

 

Cafe Lago is a Seattle restaurant institution famous for its wood-fired

pizza oven. Fueled by a variety of woods, this oven fires up to 800 For

900 F, turning out pizza with a crisp crust and a hint of wood smoke.

Toppings vary seasonally--this one is a summer specialty. Heirloom

tomatoes deliver incredible flavor and color; to slice the tomatoes thin

enough, use a serrated knife. Ricotta salata, a salted and aged ewe's milk

cheese from Italy adds a tangy jolt . The pizza is finished off with a

sprinkling of fresh basil, crumbled Greek oregano for a distinct

Mediterranean flavor and a drizzle of the finest extra virgin olive oil.

 

From the cookbook collection of Brenda Adams <adamsfmle

 

Source: Cooking with Artisan Bread, (using rustic loaves for perfect

crostini, panini, bruschetta, flavorful stuffings and inventive main

courses), by Gwenyth Bassetti and Jean Galton; Sasquatch Books, 1998; ISBN:

1-57061-135-1. Website: <http//www.Sasquatchbooks.com>

 

 

 

 

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