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Pizzalad

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Prep Time 25 minutes
Cook Time 10 minutes
Servings: 2
Ingredients Method

Ingredients
  

Crust (makes 2 pizzas)
  • 3/4 cup warm water about 110 degrees
  • 2 1/4 cups all-purpose flour
  • 1 Tbsp dry active yeast
  • 2 tsp sugar
  • 1 tsp coarse kosher salt
Toppings (for 1 pizza)
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/8 – 1/4 tsp crushed red pepper flakes
  • 1 cup fresh tomatoes sliced thin
  • 2 oz. fresh part-skim mozzarella torn or sliced
  • 1 1/2 cups arugula
  • 1 Tbsp pine nuts
  • 1/4 tsp olive oil
  • S & P sprinkle

Method
 

  1. Combine and knead for 2-4 minutes. Let rise for 2 hours with a towel over the top. Cut into two equal balls and wrap in plastic and let proof for 3 days.
  2. Remove one ball from refrigerator and let sit on the counter for an hour.
  3. Dust flour on your work surface and roll dough to 1/8″ thickness, careful to not let it stick to the work surface.
  4. Meanwhile, place a pizza stone in the oven and preheat to 500 degrees and prepare ingredients.
  5. Dock or poke holes with a fork all over the crust to help keep large bubbles from forming.
  6. Dust a pizza peel with cornmeal and lay crust on top.
  7. Top with dried herbs and spices, then fresh tomatoes and mozzarella.
  8. With a jerk of the wrist, slide the pizza onto the hot stone and bake for 8-10 minutes. Remove from oven and top with arugula and a drizzle of olive oil and a sprinkle of salt and pepper.