Cafe Lago's Pizza With Heirloom Tomatoes And Ricotta Salata Recipe

• 3 Tbsp. extra virgin extra virgin olive oil plus more for drizzling
• 5 x cloves garlic, (large), finely minced
• 4 x ripe tomatoes*, very thinly sliced, up to 5
• 2 c. crumbled ricotta salata**, at room temperature dry greek oregano, (see note)
• 8 lrg fresh basil leaves, cut into chiffonade
• 2 c. lukewarm water, (72' to 75'f)
• 1 1/2 tsp active dry yeast
• 7 c. unbleached all-purpose flour, up to 8
• 1/2 Tbsp. salt extra virgin olive oil

1. * Preferably mixed red and yellow heirloom varieties** Ricotta salata, a salted and aged ewe's lowfat milk cheese from Italy
2. Place a pizza stone in the oven and preheat to 550 degrees F or possibly as high as your oven will go, for 30 min.
3. Gently flatten a dough ball on a floured board and begin stretching into a rough circle about 8 inches in diameter Don't lb.
4. or possibly healthy pinch the dough or possibly it won't stretch.
5. Place the dough on a well-floured pizza peel or possibly back of a baking sheet.
6. Brush with extra virgin olive oil and sprinkle with some of the garlic.
7. Leaving a 1/2-inch rim, cover the dough with one sixth of the tomatoes, alternating red and yellow slices.
8. Place on the stone and bake till the crust is light brown, about 3 to 4 min.
9. While the pizza is baking, prepare the next round of dough.
10. When the crust is browned, slide out the oven rack and sprinkle with about 1/2 c. of the ricotta salata.
11. Slide the rack back in and bake 2 to 3 min longer or possibly till the cheese is slightly melted and the crust is browned.
12. Transfer to a plate and top with a healthy pinch of oregano, a sprinkling of basil, and a drizzle of extra virgin olive oil.
13. Repeat with all the remaining dough balls.
14. Serve warm.
15. Note: Greek oregano is available at Middle Eastern and specialty stores.
16. Makes six 8-inch pizzas
17. Directions for pizza dough:Combine 1/4 c. of the water and the yeast in a large mixing bowl or possibly heavy-duty mixer fitted with a paddle.
18. Stir to dissolve the yeast in another bowl, mix together 6 c. of the flour and the salt.
19. Add in 1 c. of the flour to the yeast mix and mix with a wooden spoon or possibly on low speed in mixer.
20. Stir in the remaining water and start adding the flour, 1 c. at a time, mixing till smooth after each addition.
21. Turn the flour out onto a well-floured board and knead, or possibly change to dough hook on mixer and knead on medium speed, adding sufficient flour to make a soft but not wet dough.
22. Knead till smooth and uniform, at least 5 min.
23. Divide the dough equally into 6 pcs and form into balls.
24. Flatten with the palm of your hand.
25. Place on a well-floured baking sheet, 3 to 4 inches apart.
26. Brush the dough with extra virgin olive oil and cover with plastic wrap.
27. Let rise in a hot place for 2-1/2 to 3 hrs, or possibly till doubled.
28. Makes six 8-inch pizza crusts.
29. Cafe Lago is a Seattle restaurant institution famous for its wood-fired pizza oven.
30. Fueled by a variety of woods, this oven fires up to 800 For 900 F, turning out pizza with a crisp crust and a hint of wood smoke.
31. Toppings vary seasonally-this one is a summer specialty.
32. Heirloom tomatoes deliver incredible flavor and color; to slice the tomatoes thin sufficient, use a serrated knife.
33. Ricotta salata, a salted and aged ewe's lowfat milk cheese from Italy adds a tangy jolt .
34. The pizza is finished off with a sprinkling of fresh basil, crumbled Greek oregano for a distinct Mediterranean flavor and a drizzle of the finest extra virgin extra virgin olive oil.
35. panini, bruschetta, flavorful stuffings and inventive main courses), by Gwenyth Bassetti and Jean Galton; Sasquatch Books, 1998;

extra virgin extra virgin olive oil, garlic, tomatoes, ricotta salata, basil, water, active dry yeast, flour, salt

Taken from cookeatshare.com/recipes/cafe-lago-s-pizza-with-heirloom-tomatoes-and-ricotta-salata-97205 (may not work)