Directions
Step 1
Make the dough: In a stand mixer fitted with a dough hook, stir collectively the yeast and 1 cup of chilly water. Put aside till the yeast has dissolved, about quarter-hour. Add the flour and blend on low till the dough largely comes collectively right into a dry ball, about 3 minutes. Add the salt and blend on medium, including as much as 3 tablespoons of water if the dough seems to be dry, till a clean and elastic ball types, about 4 minutes. Combine within the oil. Cowl and put aside at room temperature for half-hour.
Step 2
Grease a baking sheet with oil. End up the dough onto a calmly floured floor. Utilizing a dough scraper or knife, reduce it into 4 items weighing about 6 ounces every. Working with one piece at a time, pull one nook and fold it into the highest of the dough, urgent calmly and taking care to not flatten it. Repeat with the opposite 3 corners. The dough will tighten up right into a spherical. Flip the dough seam-side down on an unfloured floor. Cup your arms round it and gently pull it towards you, utilizing the resistance of the countertop to create pressure on the dough floor. Rotate the dough 1 / 4 flip, then pull it towards you once more. Repeat this movement—pulling and turning—till the dough tightens right into a clean, spherical ball. Repeat with the remaining items. Place the dough balls on the greased baking sheet, brush calmly with oil, and canopy the baking sheet with plastic. Refrigerate for twenty-four hours.
Step 3
Three hours earlier than baking, retrieve the dough from the fridge and put aside at room temperature, lined. It can rise barely because it warms. Place a baking metal or stone within the high third of the oven and preheat the broiler.
Step 4
In the meantime, make the puntarelle alla Romana: Fill a medium bowl with water and ice. Strip away the outer leaves of the puntarelle and reserve for an additional use. Separate the interior stalks and trim off the fibrous ends. Slice the stalks into skinny strips and drop them into the ice water. Put aside till curled, about 1 hour. (Alternatively, if utilizing frisée, coarsely chop it earlier than including it to the ice water.)
Step 5
In a mortar and pestle, mash the anchovies and garlic right into a paste. Whisk within the vinegar, then very regularly whisk within the oil to create a creamy dressing.
Step 6
Drain the puntarelle, pat it dry, and switch to a medium bowl. Add the dressing and toss to coat. Season to style with salt, black pepper, and extra vinegar.
Step 7
Flippantly flour a piece floor. Utilizing flat fingertips, gently press one dough ball right into a 6-inch spherical. Flippantly flour the highest. Utilizing a rolling pin, roll from the middle outward, making use of mild, even strain. Rotate 1 / 4 flip and proceed rolling, rotating after every roll and dusting with flour as wanted, till you have got a 12-inch spherical that’s about one-sixteenth-inch thick.
Step 8
Switch the dough to a calmly floured pizza peel. High evenly with 2 ounces of the mozzarella. Slide the pizza onto the metal or stone and switch the oven to 500°F. Bake till the crust is crisp and the cheese is melted, about 5 minutes. Switch to a slicing board and reduce into slices. High evenly with 1 / 4 of the puntarelle and serve instantly. Leaving the oven at 500°F, repeat with the remaining dough balls, cheese, and puntarelle.
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Make the dough: In a stand mixer fitted with a dough hook, stir collectively the yeast and 1 cup of chilly water. Put aside till the yeast has dissolved, about quarter-hour. Add the flour and blend on low till the dough largely comes collectively right into a dry ball, about 3 minutes. Add the salt and blend on medium, including as much as 3 tablespoons of water if the dough seems to be dry, till a clean and elastic ball types, about 4 minutes. Combine within the oil. Cowl and put aside at room temperature for half-hour.
-
Grease a baking sheet with oil. End up the dough onto a calmly floured floor. Utilizing a dough scraper or knife, reduce it into 4 items weighing about 6 ounces every. Working with one piece at a time, pull one nook and fold it into the highest of the dough, urgent calmly and taking care to not flatten it. Repeat with the opposite 3 corners. The dough will tighten up right into a spherical. Flip the dough seam-side down on an unfloured floor. Cup your arms round it and gently pull it towards you, utilizing the resistance of the countertop to create pressure on the dough floor. Rotate the dough 1 / 4 flip, then pull it towards you once more. Repeat this movement—pulling and turning—till the dough tightens right into a clean, spherical ball. Repeat with the remaining items. Place the dough balls on the greased baking sheet, brush calmly with oil, and canopy the baking sheet with plastic. Refrigerate for twenty-four hours.
-
Three hours earlier than baking, retrieve the dough from the fridge and put aside at room temperature, lined. It can rise barely because it warms. Place a baking metal or stone within the high third of the oven and preheat the broiler.
-
In the meantime, make the puntarelle alla Romana: Fill a medium bowl with water and ice. Strip away the outer leaves of the puntarelle and reserve for an additional use. Separate the interior stalks and trim off the fibrous ends. Slice the stalks into skinny strips and drop them into the ice water. Put aside till curled, about 1 hour. (Alternatively, if utilizing frisée, coarsely chop it earlier than including it to the ice water.)
-
In a mortar and pestle, mash the anchovies and garlic right into a paste. Whisk within the vinegar, then very regularly whisk within the oil to create a creamy dressing.
-
Drain the puntarelle, pat it dry, and switch to a medium bowl. Add the dressing and toss to coat. Season to style with salt, black pepper, and extra vinegar.
-
Flippantly flour a piece floor. Utilizing flat fingertips, gently press one dough ball right into a 6-inch spherical. Flippantly flour the highest. Utilizing a rolling pin, roll from the middle outward, making use of mild, even strain. Rotate 1 / 4 flip and proceed rolling, rotating after every roll and dusting with flour as wanted, till you have got a 12-inch spherical that’s about one-sixteenth-inch thick.
-
Switch the dough to a calmly floured pizza peel. High evenly with 2 ounces of the mozzarella. Slide the pizza onto the metal or stone and switch the oven to 500°F. Bake till the crust is crisp and the cheese is melted, about 5 minutes. Switch to a slicing board and reduce into slices. High evenly with 1 / 4 of the puntarelle and serve instantly. Leaving the oven at 500°F, repeat with the remaining dough balls, cheese, and puntarelle.
