June: Heirloom Tomato Pizza – Bake from Scratch

June: Heirloom Tomato Pizza – Bake from Scratch


BOB’S RED MILL ORGANIC ALL-PURPOSE FLOUR: This versatile all-purpose wheat flour has a protein content of 10% to 12%. It’s a vital baking ingredient that provides structure, absorbs liquid, and adds color, flavor, and nutritional value. All-purpose flour adds a softness to the dough, keeping it from being too tough.

BOB’S RED MILL SEMOLINA FLOUR: High in gluten and fantastically elastic, semolina flour is made from durum wheat. Often used in pasta-making, semolina has a golden hue that comes from carotenoids, a compound that gives carrots and apricots their signature color. Bob’s Red Mill Semolina Flour is made from the finest durum wheat and is an excellent choice for Italian-style breads. In addition to giving our pizza dough superior chew and texture, it also gives the dough a slightly sweet, rich flavor and an appealing buttery color.

INSTANT YEAST: In contrast to active dry yeast, instant yeast contains 25% more living yeast cells because it is processed more gently. A single-celled organism, yeast will grow and multiply when it receives the following: moisture, food (sugar and carbs), and warmth. It leavens the dough by converting carbohydrates into carbon dioxide gas and alcohol. We use the dry blending method, where yeast is whisked into other dry ingredients
and then wet ingredients at a higher temperature are added all at once.

KOSHER SALT: As a general rule of thumb, the ratio of salt to flour in breads is 1.8% to 2% of flour weight. It’s important to weigh your salt because different salt crystals measure differently. Dough without enough salt easily overferments. Salt also helps with crust color and enhances flavor.

GRANULATED SUGAR: The sugar feeds the yeast. Using sugar makes this an enriched pizza dough.

WARM WATER (120°F/49°C TO 130°F/54°C): Moisture, in the form of warm water, is needed to activate the yeast. It also hydrates the dough so the gluten can develop, converting to steam in the oven to help leaven the dough and prevent the crust from forming too quickly and burning.

EXTRA-VIRGIN OLIVE OIL: Extra-virgin olive oil plays a number of parts in our pizza dough. Extra-virgin olive oil is the finest-produced olive oil from the first press and contains only 1% acid. Smooth, with a fruity flavor, the color ranges from golden yellow to pale green. Olive oil enriches our dough with fat and adds savory flavor. Olive oil also makes the dough more elastic, lubricating the dough so it is easier to stretch. Finally, brushing the dough with olive oil before adding toppings helps create a barrier and keeps moisture from effecting the dough, making a crispier crust.

The best equipment to have on hand for any and all pizza-making

PIZZA PEEL: The easiest way to transport your pizza from baking stone to table? A pizza peel. Whether round or featuring a rounded-edge rectangle, these peels work like enormous spatulas to help transport your pizza with no fuss and no mess.

PIZZA STONE: A pizza stone is the best way to bring the benefits of a hearth oven to your home kitchen. The pizza stone conducts and consolidates heat within the oven, maintaining a steady high temperature that’ll create a very crisp, golden crust and evenly baked pizza. Preheating your stone is essential, as it needs time to get up to the proper temperature before helping bake your pizza.

BAKING SHEET: You’re used to baking within the rimmed walls of your baking sheet, but for our pizza recipe, we ask you to use this trusty pan as a makeshift pizza peel. Turned upside down, the baking sheet bottom creates a long, level surface for your large pizza to be prepared on before being slid onto the piping hot pizza stone



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