In southern Italy, where the flatbread called pizza originated, it was traditionally kept very, very simple, topped with as little as salt, olive oil, and rosemary or a few tomato slices and a bit of fresh mozzarella. Now, of course, you see American-style pizzas on the streets of Rome. The recipes here, then, are a bit of a throwback—very simple and very real. Even simpler if you use a food processor; you can knead the dough by hand, of course, if that’s your preference, but the machine is far easier and more efficient and, in fact, does a better job, at least for most of us. Be sure to see the recipes for Pissaladière (page 45) and Tarte Flambé (page 44), both of which are based on this dough.
Recipe information
Yield
makes 1 large or 2 more smaller pizzas
Ingredients
Preparation
Step 1
Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 cup water and the oil through the feed tube.
Step 2
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
Step 3
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to step 4 or wrap the dough tightly in plastic wrap and freeze for up to a month. (Defrost in a covered bowl in the refrigerator or at room temperature.)
Step 4
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until the balls puff slightly, about 20 minutes. Proceed as the individual pizza recipes direct.
