It's such a pleasure to make a recipe and have it just turn out perfectly. Just like the article said it would turn out. :)
Don't worry if you need to cook the pizza longer than the recipe says, trust your eyes. My oven is old and I had to cook them for more like 7-8 mins to get the crust done correctly.
There are a couple of differences because of altitude. The first is to add a little more water while the dough is forming in the mixer. Otherwise, it is too dry and can't congeal into a smooth contiguous mass. Make sure to add small amounts and let the dough absorb it completely before adding more.
I have had a lot of trouble proofing yeast at altitude. I finally found a good way to do it which is to use water at a temperature of 100-110 degrees which any kitchen sink faucet can produce. So don't follow the instructions in the recipe if you are cooking at altitude. Rather, mix water at 100-110 degrees with the sugar and yeast first. Gently mix the sugar and yeast into the water till the sugar dissolves. Let stand for 8-10 minutes. Then add the oil and continue the recipe.
Pasta da Pizza (Naples-style dough)
INGREDIENTS
2 tbsp. sugar
1 tbsp. olive oil, plus more
½ tsp. active dry yeast
5 ½ cups "00" flour, preferably Caputo Pizzeria Flour
2 tbsp. kosher salt
INSTRUCTIONS
1. Combine sugar, oil, yeast, and 2 cups cold water in bowl of a stand mixer fitted with a dough hook; let sit until foamy, 8-10 minutes. Mix flour and salt in a bowl. With motor running, slowly add flour mixture; mix until a smooth dough forms, 8-10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature 1 hour.
2. Divide dough into 4 balls; transfer to a greased 9" x 13" dish; brush tops with oil.
Cover with plastic wrap; refrigerate 48 hours.
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| 1st Batch - the dough did not rise too much and was sticky |
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| 2nd Batch - the dough did rise a lot better - still was a bit sticky but I think that is an effect of the altitude |
Salsa di Pomodoro Fresco (Naples-style pizza sauce)
INGREDIENTS
2 (28-oz.) cans whole peeled tomatoes, packed in purée
2 tbsp. Kosher salt
INSTRUCTIONS
1. Remove each tomato from the can and reserve 3 cups of the purée. Cut the tomatoes in half and, using your fingers, remove and discard the seeds (don't rinse).
2. Place the tomatoes in a food processor and pulse until just crushed but not puréed. (Alternatively, crush the tomatoes by hand or pass them through a food mill.)
3. Transfer the tomato sauce to a bowl and stir in the reserved 3 cups of purée and salt.
Pizza Margherita (Tomato, Basil, and Mozzarella) - Classic Naples pizza
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| 1st Batch - Still tastes good but the shape is poor |
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| 1st Batch - Still tastes good but is small - the dough kept shrinking back as I tried to stretch it out to a full 10" circle |
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| 2nd Batch - the dough was much more cooperative and stayed stretched out and kept its shape much better |
INGREDIENTS
1 recipe Naples-style pizza dough
Fine semolina, for dusting
1 recipe Naples-style pizza sauce
1 lb. fresh mozzarella, thinly sliced
16 fresh basil leaves
Olive oil, to taste
INSTRUCTIONS
Place a pizza stone under the broiler; heat for 30 minutes. Working in 4 batches, dust 1 ball of dough with semolina. Using your fingertips, press dough into a 10" circle about ¼" thick, leaving a 1" crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about ⅛" thick; transfer to a semolina-dusted pizza peel. Spread ½ cup sauce over dough, and distribute a quarter each of the cheese and basil leaves; drizzle with oil. Slide pizza onto stone; broil until cheese melts and crust is puffed and charred in spots, 3-4 minutes. Serve hot.
UPDATE: May 30th 2013 - added pictures and captions
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