Moosewood Cookbook Pizza Dough Recipes

FRESH MOZZARELLA, TOMATO AND OLIVE PIZZA POCKETS

Steps:

• Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, combine all ingredients except dough.
• Divide dough into four equal pieces; roll each piece into a ball. On a lightly floured surface, roll one ball into a 7-inch round. Mound 1/4 of the filling on half the dough. Fold other dough half over the filling and pinch edges together to seal. Transfer pocket to prepared baking sheet. Repeat with remaining dough and filling.
• With a sharp knife, cut several slits in top of each pastry. Bake pockets until golden brown, 15 to 20 minutes. Let cool 5 minutes before serving.

PIZZA DOUGH

Steps:

• Place the water in a medium-large bowl. Sprinkle in the yeast and sugar, and stir to dissolve. Let it stand 5 minutes, or until the mixture begins to bubble.
• Stir in 1 cup of flour, the salt, and 1 tablespoon olive oil. Beat for several minutes with a wooden spoon.
• Add the remaining flour 1/2 cup at a time, mixing after each addition. The dough will be soft but should not be sticky.
• Turn out onto a floured surface, and knead for several minutes. Place in an oiled bowl, cover with plastic wrap, and let the dough rise until doubled in bulk. This will take about 1 hour.
• Punch down the dough, and return it to the floured surface. (This is the point at which you can freeze the dough for future use.)
• To make pizzettas, divide the dough into six equal parts, knead each piece for a few minutes, then let the balls of dough rest for about 10 minutes. (This allows the gluten to relax, so the dough will easily stretch into shape.)
• Preheat oven to 500°F. Stretch each ball of dough into a 6-inch circle. Sprinkle two thin, noninsulated baking trays with cornmeal, and place two circles on each. Sparingly top each pizzetta with whatever topping your heart desires.
• Bake one tray at a time in the lower half of the oven for 10 to 12 minutes, or until the edges are crispy and brown. (If you are not sure whether it's baked through, you can take one pizzetta out of the oven and cut it in half. If it is still a little doughy on the inside, return it to the baking pan and bake a few minutes longer.) Serve hot, warm, or at room temperature.

ZUCCHINI CRUST PIZZA

Steps:

• Salt the zucchini lightly and let it sit for 15 minutes. Squeeze out the excess moisture.
• Preheat oven to 350.
• Combine all ingredients and spread into a 9" pie plate or a 9x13" pan, oiled.
• Bake 20-25 minutes, or until surface is dry and firm.
• Brush top with olive oil and broil under moderate heat for 5 minutes.
• Top with favorite pizza toppings and return to 350 degree oven to cook for an additional 25 minutes or so.