Cafe Lago's Pizza With Heirloom Tomatoes And Ricotta Salata

Directions

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. or possibly healthy pinch the dough or possibly it won't stretch. Place the dough on a well-floured pizza peel or possibly back of a baking sheet. Brush with extra virgin olive oil and sprinkle with some of the garlic.
4. Leaving a 1/2-inch rim, cover the dough with one sixth of the tomatoes, alternating red and yellow slices. Place on the stone and bake till the crust is light brown, about 3 to 4 min. While the pizza is baking, prepare the next round of dough. When the crust is browned, slide out the oven rack and sprinkle with about 1/2 c. of the ricotta salata. 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.
5. Transfer to a plate and top with a healthy pinch of oregano, a sprinkling of basil, and a drizzle of extra virgin olive oil. Repeat with all the remaining dough balls. Serve warm.
6. Note: Greek oregano is available at Middle Eastern and specialty stores.
7. Makes six 8-inch pizzas
8. 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. Stir to dissolve the yeast in another bowl, mix together 6 c. of the flour and the salt. Add in 1 c. of the flour to the yeast mix and mix with a wooden spoon or possibly on low speed in mixer. Stir in the remaining water and start adding the flour, 1 c. at a time, mixing till smooth after each addition. 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. Knead till smooth and uniform, at least 5 min.
9. Divide the dough equally into 6 pcs and form into balls. Flatten with the palm of your hand. Place on a well-floured baking sheet, 3 to 4 inches apart.
10. Brush the dough with extra virgin olive oil and cover with plastic wrap. Let rise in a hot place for 2-1/2 to 3 hrs, or possibly till doubled.
11. Makes six 8-inch pizza crusts.
12. Cafe Lago is a Seattle restaurant institution famous for its wood-fired pizza oven. 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. Toppings vary seasonally-this one is a summer specialty. Heirloom tomatoes deliver incredible flavor and color; to slice the tomatoes thin sufficient, use a serrated knife. Ricotta salata, a salted and aged ewe's lowfat milk cheese from Italy adds a tangy jolt . 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.
13. panini, bruschetta, flavorful stuffings and inventive main courses), by Gwenyth Bassetti and Jean Galton; Sasquatch Books, 1998;