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Pizza Ricardo
Pizza Ricardo
by tomjcosta
This is my brother Rick’s recipe. I’ve made a few changes over the years but he deserves the credit for the main recipe. You will need a pizza stone. Heat the stone in a 500 degree oven for at least one hour before baking first pizza.
Heat Pizza Stone in 525 degree oven for one hour.
For the dough:
6 c All purpose flour
2 c lukewarm water
3 tbsp active try yeast
6 tbsp olive oil
1 tbsp sugar
1 tsp salt
For the Sauce:
2 20 oz cans San Marzano DOP whole tomatoes
2 cloves garlic (chopped)
2 tbsp extra virgin olive oil
Toppings:
Cheese blend: shredded mozzarella, shredded asiago, shredded provolone, grated romano
oregano, sausage, banana peppers (whole), vidalia onion (caramelized), artichoke hearts, mushrooms (sauteed in a little butter)
Preparing the dough:
- Mix lukewarm water and yeast, stir and let stand until bubbling, about 5 minutes
- Add olive oil to water-yeast mixture and stir
- Combine water-yeast-oil mixture with flour, sugar and salt in a mixer or bread machine. If using bread machine, process according to pizza dough setting. If using a mixer, mix on low until ingredients are fully incorporated (dough will be sticky). Let rise for 1 hour in an oiled bowl. Cover dough with a warm wet towel.
- Transfer dough to a floured work surface and knead for 2-3 minutes. Cover with wet towel and let rest for 5 minutes.
- Separate dough into 4 equal balls and knead each for 2-3 minutes. Cover again with wet towel and let rest for 5 minutes.
- Work one of the dough balls on a floured work surface into an thin circular or oblong shape; Transfer to pizza peel dusted with corn meal.
- Brush olive oil oil on dough and poke holes throughout with a fork.
- Add sauce, sprinkle with oregano, salt, pepper and toppings as desired and bake for an 10-12 minutes. Let cool for several minutes on wire rack prior to cutting and serving. This will prevent the bottom from becoming moist.
Pro Tips:
- Use good cheese, especially low moisture mozzarella
- Put toppings on top of sauce, then cover with cheese