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When it comes to making any type of pizza let imagination and the season rule your toppings. I love this caprese style pizza in the summer with the abundance of vine ripe tomatoes. And if you are up to expanding your hand tossed style take the dough to the grill for an added fire roasted flavor.
Caprese Flatbread Pizza
Makes four servings | chefgeorgehirsch.com
From George Hirsch Lifestyle TV Series
Mix Dough and place in a bowl lightly oiled with olive oil. cover loosely with a towel or plastic wrap. Place in refrigerator overnight.
Next day, pre heat *oven to 475 degrees F.
Stretch out dough to a rectangular shape and cut into two pieces. Sprinkle a teaspoon of fine grind corn meal on the surface of a heavy gauge pizza pan or sheet pan. Place the two pieces of dough on the top of corn meal. Brush top lightly with olive oil.
Bake for 8-10 minutes or until pizza flatbread crusts are fully baked. You can check for doneness by tapping on the edge of the dough with your finger. It should should hollow.
Remove from oven, place two pizza flatbreads on a rack, allow to cool.
When cool top with sliced vine oak leaf lettuce, ripen tomatoes, fresh basil, pesto, sprinkle small amount of sea salt, fresh ground pepper and drizzle with olive oil.
*NOTE: If grilling, pre-heat grill to high heat. After stretching and right before placing dough on grill surface, brush heavy with olive oil.
George's Pizza Dough
Makes enough for 2-3 pizzas
chefgeorgehirsch.com | George Hirsch Lifestyle
1 teaspoon active dry yeast
1/4 cup warm water (between 105 and 115 degrees F)
1 teaspoon sugar
3 1/2 cups bread flour
3/4 cup warm water
1 Tablespoon olive oil
In a small bowl, combine the yeast and water. Add the sugar and stir well. Set aside for 10 minutes, or until small bubbles appear on the surface.
Place 3 cups of the flour in a mixing bowl. Make a well in the center and pour in the yeast mixture and the water. Stir with a wooden spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead for 10 minutes, using the additional 1/2 cup flour if the dough is sticky.
The dough is sufficiently kneaded when you can stick two fingers into it and it springs back without leaving an indentation.
Cut the dough into 4 pieces and roll each piece into a ball. Let the dough rest in an oiled bowl for 45-60 minutes. Lightly oil the top of each ball with the 1 Tablespoon of olive oil, cover with plastic wrap and place in the refrigerator for 3 hours.
- Mixing with a mixer & dough hook: Mix for eight minutes at medium speed
- Mixing with a food processor: process for 40 seconds until smooth, add 1 additional Tablespoon of flour at a time until all of the flour is combined into the dough.
George Hirsch Caprese Flatbread Pizza