Pizza Pompeii

The Complete Book of Pizza, p. 29

BASIC DOUGH:

2 ¼ cups unbleached all-purpose white flour

½ tsp. salt

1 pkg. dry yeast

¾ cup warm water

1 tsp. light brown sugar

Measure ¼ cup warm water (about 110F) in a measuring cup and stir in 1 tsp. of light brown sugar. Be sure the water is only warm – not hot. If the water is too hot, it will kill the yeast and the dough will not rise. The warm water and the sugar help the yeast become active. Dissolve the package of yeast in the water and set it aside for at least 5 minutes. The yeast will become frothy during this time.

Meanwhile, sift 2 cups of flour into a large mixing bowl with salt. 

There's just something so cheerful about sifting.

Make a depression in the middle of the flour and add ½ cup of warm water. When the yeast mixture has risen for 5 minutes, add it to the flour.

Dust the surface on which you will be kneading the dough with flour. Now mix all of the ingredients in the bowl with your hands and gather them together and place them on the floured board. Knead the dough for 8 to 10 minutes.

Knew the dough by pushing part of it away from you with the heel of one hand and then folding it back towards you. Repeat with the heel of the other hand. Then rotate the dough ¼ turn and repeat. Add more flour to the board (it will become incorporated into the dough) if the mixture is too wet or too sticky. Eventually the dough will become elastic and will stay together in a cohesive ball.

Rub a clean bowl with olive oil and place the kneaded dough in it. Moisten the top of the dough with oil as well. Place a clean dish towel over the bowl and put it in a warm, draft-free place to rise. The oven is a perfect place to let the dough rise. The pilot light generates a little warmth and there are not drafts to disturb the dough. However, if you’re using the oven for something else, a cleared space in your linen closet is a good alternative as a warm, draft-free location for rising dough.

When the dough has risen for 1 ½ hours, remove it and place it again on the floured board. You are now ready to roll out the dough for the pizza.

PIZZA

¼ cup olive oil

3 cloves garlic, sliced paper thin

¼ cup black or green olives sliced

1 tsp. dried oregano

Salt

Preheat the oven to its hottest temperature (500F, if possible). Roll the dough out into 1 large pizza or 2 smaller ones. Roll up the edge of the dough to form a rim and slide the dough onto a pizza pan, baking sheet or baking stone that has been sprinkled with cornmeal. 

It wasn't the most beautiful crust, but it was the first one I've ever made from scratch so I was proud of myself.

Brush the dough liberally with olive oil and distribute the garlic and olives over the dough. Rub the oregano between the palms of your hands and let the crumbled bits fall evenly on the pizza. This will release the flavor of the herb. Sprinkle just a little salt on top and dribble the remaining oil on the dough. Bake for about 10 minutes or until the crust is crisp and golden brown.

I was lazy and left the stuffing in the olives, but I think it actually added a nice pop of color to the dish. 

I got a little too much flour on the edges, but by itself this was a really nice pizza crust.

My Rating: 4/5 "This is supposed to be a historical recipe - a facsimile of the primordial pizza eaten by working people in the era of Ancient Rome (i.e. in Pompeii). For a pizza without cheese or any kind of sauce, this is really delicious. It's oily, obviously, and the toppings are salty, but you get a nice chance to really taste the delicious crust and enjoy the simple flavor combination. Take a trip back in time!"