Pizza Ala Vodka

My family loves pizza especially hubby. We loves thin crust New York pizza..I understand Chicago pizza are thick crust which hubby hates so much!! no offence Chicago:) it's just our preference or maybe we are New Yorker,used to thin crust pizza!! While I was searching online for New York pizza dough which the crust is thin and crisp ,I come across 101cookbooks White Whole Wheat Pizza Dough Recipe by Peter Reinhart. Looking at pizza dough ,it's really look like the perfect thin crust New York Pizza..I try the pizza dough recipe with my leftover Penna-ala-vodka sauce .The verdict: it's really gooood and scrumptious!! both dough and sauce recipe is a keeper from now onward!!
Dough Ingredients: Adapted from 101cookbooks

4 1/2 cups King Arthur White Whole Wheat Flour (I used bread flour )
1 3/4 tsp salt
1 tsp ( but I used 1 tbsp)
1/4 cup olive oil (but I used 1/2 cup)
1 3/4 cold ice water
Semolina flour or cornmeal for dusting Ala Vodka Sauce: Check out ala-vodka sauce here !!

10 cloves garlic (chopped)
5 lbs fresh plum tomato (blend)
1/ 2 lb prosciutto (cut cube or sliced)
1 cup vodka
1 cup grated Parmesan cheese
2 cups heavy cream
1/2 stick butter
salt and ground black pepper to taste

Dough Method: Adapted from 101cookbooks


1:Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl.

2: Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.
Transfer the dough to a floured counter top. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.

3:When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.
At the same time place a baking stone on a rack in the lower third of the oven.

5:Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

6:Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan.

7:Add your toppings and shredded Cheddar cheese and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate Parmesan and a small drizzle of good quality extra-virgin olive oil.
Makes six 6-ounce pizza crusts.
Ala Vodka Sauce Method:

Blend clean and cut plum tomato until fine or puree or just use tomato crush or puree in can.Prepare stock pot at medium heat with butter oil,add in garlic ,fry until lightly brown not burn.Add in prosciutto and vodka,let it simmer until vodka burn out.Then add in blended tomato sauce,increase heat to high,until rolling boil.
3:Add in grated Parmesan cheese and heavy cream.Let's simmer again for 12 minutes at medium heat.Lastly add in salt and pepper to taste.

Note:

If you want to make a perfect pizza with details explantions,hop over to 101cookbooks .She explain better than me!!