CHARLOTTE – Fresh pizza is unlike anything you can get from a chain establishment and has an old-style flavor that is reminiscent on the streets of Naples. When making a pizza dough, you want high gluten, so the dough maintains the integrity and structure for the pie, while also providing a “chew” that is unique to great pizzas. You can find the Caputo Flour at the Waxhaw Provisions at 107 W South Main Street in Waxhaw. Give yourself a bit of time, a glass of red, put on some Sergio Bruni, and make some memories! Enjoy~
Fresh Margherita Pizza
Prep Time: 3 Hours | On the Table: 3 1/2 Hours
4 cups Caputo “00 Flour” or 17.5 oz by weight
1½ Cups Water lukewarm | 1½ Teaspoons Sea Salt
½ Teaspoon Active Dry Yeast | 2 Tablespoons EVOO
½ Teaspoon Sugar | Oven Stone for the pizza | Semolina
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½ Pint Heirloom Tomatoes- halved | 1# Soft Mozzarella, Sliced (Galbani)
20 Basil Leaves | 3 Tablespoons EVOO | 1 teaspoon Red Pepper Flakes
16 ounces Crushed Tomatoes (canned) | ½ teaspoon Oregano- dried
In a large bowl, mix all ingredients until incorporated. Cover and let rest for 10 minutes at room temperature. Now- remove from bowl and place on a lightly dusted surface. Kneed for 5-7 additional minutes- you REALLY want to create good gluten. NOW, place in greased bowl, cover, and allow to rise for 2 hours at room temperature. Punch the dough to let the gas out, and shape into a rounded ball. At this point- you can refrigerate for use later, or use now- either way, you will need to let the ball rest on a solid surface for 25-30 minutes. Once you are ready to use, you can stretch by hand by placing the ball on a lightly floured surface, make your hand into a fist and, starting from the center outward, push your knuckles into the ball. Then, hold your left hand in place, while you use your opposite hand to stretch and rotate- continue this until you start to make a round circle. Stretch to the size of your pizza stone or around 16”. It’s time to preheat your oven to 550℉ with the pizza stone. Flip a large cookie sheet over and sprinkle with semolina. Place your dough, gently on the cookie sheet. Pour the crushed tomatoes, oregano in the center and spread around, place the sliced mozzarella around the pie, then arrange the tomatoes and basil all round the pie. Last, drizzle the EVOO, red pepper flakes and oregano. Carefully slide onto the pizza stone. Bake for 8-10 minutes, check your pizza to ensure the crush and bottom are done! Enjoy with a hearty Caesar salad and good company! Share meals together, Food is Life, Food is Love!
Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to chefglenncolumnist@gmail.com
