About the Recipe
Seidelmann Family Pizza, made by Gates Seidelmann (14 years old) and her 3 assistants Anna (10), Henry (10), and Georgia (9), documented by Mom, oven tended by Dad.
Ingredients
Seidelmann Family Pizza, made by Gates Seidelmann (14 years old) and her 3 assistants Anna (10), Henry (10), and Georgia (9), documented by Mom, oven tended by Dad
Pizza Dough:
460 grams 00 flour (3 2/3 cups)
460 grams all-purpose flour* (3 2/3 cups)
24 grams fine sea salt (1 1/2 Tablespoons)
6 grams active dry yeast (1/2 Tablespoon)
3 grams extra-virgin olive oil (1-2 teaspoons)
600 grams Lukewarm water (2 1/2 Cups)
Makes 6 Pies
*Whole wheat flour can be used in part or in whole. Adjustments of water may be necessary to achieve the proper consistency.
Pizza topping:
1 can San Marzano tomatoes
Fresh basil
Extra-virgin olive oil
Cubed fresh mozzarella (optional)
Grated Parmesan (optional)
Your favorite veggies
Salt and Pepper to taste
Crushed red pepper to taste
Preparation
Use a mixing bowl to combine the flour and the salt.
In a smaller bowl, mix lukewarm water, yeast, and olive oil. Pour the mixture slowly into the flour mixture. Knead by hand or with a dough mixer until the mixture is well combined. We use a Cuisinart mixer with a kneading attachment. Allow the mixture to rest covered with a moist towel for 15 minutes.
Knead the rested dough on a floured surface for a few minutes. Cut the dough into 240g pieces. Shape each piece into round balls. Place each ball into a 16oz container that has been rubbed with a small amount of olive oil to keep it from sticking to the sides. Cover all the containers with a cloth and allow to rest in the dark for 3 to 4 hours at room temperature. If you’d like to prepare the day before, you can refrigerate for 8 to 24 hours, and remove 30 to 45 minutes before preparation, to bring to room temperature.
To begin to make pizza, place a ball of dough on a floured, wooden pizza peel. Start by using your fingers to stretch the dough, then use your fists to shape it into uniform rounds.
Crush San Marzano tomatoes in a bowl. Use a slatted spoon to scoop the tomatoes into a light layer on the pie. Â
Dress the pizza as you prefer. Light or no cheese (only a sprinkle at most, too much cheese will cause sogginess). Olives, mushrooms, spinach, etc, to preference. Alternatively, bake with just tomatoes and finish with salad greens on top, then drizzle with balsamic for a non-dairy, veggie option.
Bake in a hot pizza oven for a few minutes, turning frequently.
Allow to cool on a cooling rack for a few minutes after baking.
Dress with fresh olive oil, fresh shredded basil, and hot pepper flakes to taste, then cut.Â
Don’t forget to dip the crust in a little bit of local honey for a treat.
Competitions for best pie are encouraged :)