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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 316.6
  • Total Fat: 11.4 g
  • Cholesterol: 25.2 mg
  • Sodium: 992.3 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 13.4 g

View full nutritional breakdown of Weekend Pizza on Parchment and Stone calories by ingredient
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Weekend Pizza on Parchment and Stone

Submitted by: BEACHCOMBER9

Introduction

This recipe is adapted from Cook's Illustrated, January & February 2011 magazine. Make 2 beautiful and delicious pizzas, (8 servings total) enough for family or sharing with friends, indulge in 1/4 of one pizza with reasonable calorie intake. Leftovers freeze and reheat magnificently on preheated pizza stone. This recipe is adapted from Cook's Illustrated, January & February 2011 magazine. Make 2 beautiful and delicious pizzas, (8 servings total) enough for family or sharing with friends, indulge in 1/4 of one pizza with reasonable calorie intake. Leftovers freeze and reheat magnificently on preheated pizza stone.
Number of Servings: 8

Ingredients

    Mid-week, begin process of transforming bread flour, sugar, yeast, water, olive oil, salt into pizza dough . . . let rest in refrigerator at least 24 hours but up to 3 days.

    Organic Bread Flour, 3 cup
    Yeast, bakers, 0.25 ounce
    Granulated Sugar, 2 tsp
    Water, tap, 10.50 fl oz

    1 tbsp olive oil
    Salt, 1.50 tsp

    Newman's Own Tomato & Basil Pasta Sauce, 2 cup
    Mozzarella Cheese, whole milk, 8 oz
    Parmesan Cheese, grated, 1 oz

Directions

This recipe is adapted from Cook's Illustrated, January & February 2011 magazine. After combining dry ingredients add water, combine until no dry flour remains. Add oil and salt, mix vigorously until sticky ball clears sides of workbowl. Place dough in refrigerator-friendly medium, lightly oiled bowl, cover with plastic wrap and refrigerate for at least 24 hours and up to 3 days. When ready to assemble and cook pizzas, place pizza stone on oven rack adjusted to second highest position (4-5 inches below broiler) and then preheat oven to 500 degrees, allow 45 minutes to one hour. Meanwhile, remove dough from refrigerator, set aside, simmer pasta sauce until you have reduced sauce by half or until nicely thickened, adjust seasoning to suit your taste.
When ready to cook pizza take half of dough and gently stretch up to a 13 inch round directly on top of sheet of parchment paper. Allow half of reduced sauce and half of parmesan and mozzarella to cover one pizza. Slide parchment paper and prepared pizza directly onto preheated stone, bake 10-12 minutes until brown and bubbly. Prepare second pizza while first one is baking. Remove pizza and then bake second pizza. Two pizzas make 8 servings (1/4 of a pizza is one serving).

Number of Servings: 8

Recipe submitted by SparkPeople user BEACHCOMBER9.






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