3 . Mix until a smooth ball is formed . 4 . Remove dough and roll in to two even balls of dough ensuring no air pockets . 5 . Place balls in a flat , airtight container with room to expand to let rise in the refrigerator , preferably for 2-3 days . 6 . When ready to stretch the dough , gently remove proofed dough ball from your container with a dough scraper or spatula , being careful not to misshape it . 7 . Using your hands on a floured surface , gently open up the dough into a dish , making sure not to stretch too much dough from the centre , weakening it .
Pizza 1 . Place pizza stone in oven and heat oven to highest temperature . Do this at least one hour before baking . 2 . Place dough on lightly floured wooden pizza peel or cutting board . 3 . Top pizza with puréed San Marzano tomatoes and five basil leaves . Tear mozzarella into one-inch pieces and spread across pizza . 4 . Quickly slide pizza into oven and close the door . Switch oven to broil to provide top heat . 5 . Bake pizza for 10-15 minutes . Remove from oven and allow to rest on pizza screen for 30 seconds . 6 . Cut pizza and garnish with sea salt , remaining basil and high-quality olive oil .
Yield 1 pizza
Introducing New Catering Menu
• South American favourites : empanadas and asado
• Burgers , sides and salads
• Israeli classics : hummus , latkes , tabbouleh
• Mains and sides : chicken and veal schnitzel , brisket , skewers ers
, ribs , roasted veggie platters
• Dessert : flans , alfajores , cheesecake and more
Visit website for details
1549 Grant Ave . NEW ! # 10-1604 St Mary ’ s Rd . lapampaempanadas . ca
PizZA
137 Bannatyne Ave . corrientes . ca
A good sign that you ’ re in the right place
Winnipeg ’ s favourite diner since 1960
219 St Mary ’ s Rd . 204-233-7943 redtopdriveinn . com
ciao ! / oct / nov / two thousand twenty 17