Recipe
Ingredients :-
Cornmeal, for the paddle
Bread flour, for shaping the dough
1 ball Old World Pizza Dough
1 large plum tomato, seeded and cut into ½-inch dice
2 ounces sliced fresh mozzarella, cut into 1-inch strips
1 teaspoon extra virgin olive oil
3 large fresh basil leaves, chopped
Procedure :-
At least 30 minutes before baking, place a baking stone on the lowest rack of the oven, and preheat the oven to 475°F.
Now sprinkle a wooden baker’s paddle with cornmeal. Following the directions on page 138, shape the dough into a 10-inch round. Transfer to the paddle.
And top the dough with the tomato and mozzarella, leaving a ¾-inch border. Drizzle with the oil.
In the last slide the pizza onto the baking stone. Bake until the crust is golden brown and slightly blistered, 8 to 10 minutes. Use the paddle to remove the pizza from the oven. Sprinkle with the basil. Let stand 3 minutes, then cut and serve hot.
