UBS Virtual Cooking Class: Pizza from Scratch!

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

America’s Test Kitchen Basic Pizza Dough
Makes two 11½”Pizzas

Dough
1 1/3 cups (7⅓ ounces) bread flour
½ cup (3 ounces) semolina flour
2 teaspoons instant or rapid-rise yeast
2 teaspoons sugar
½ cup plus 2 tablespoons (5 ounces) warm water (115 degrees)
¼ cup (2 ounces) mild lager or selzter
2 teaspoons distilled white vinegar
1½ teaspoons extra-virgin olive oil
1 teaspoon table salt
Vegetable oil spray
All-purpose flour

Assembly
½ cup tomato sauce, recipe below
1 ounce Parmesan cheese, grated fine (½ cup)
6 ounces whole-milk mozzarella, shredded (1½ cups)

1. Adjust oven rack 4 to 5 inch broiler element, set pizza stone on rack, and heat oven to 500 degrees.
2. While oven heats, process bread flour, semolina flour, yeast, and sugar in food processor until combine 2 seconds. With processor running, slowly pour in warm lager, vinegar, and oil through feed tube; process until just combined and no dry flour remains, about 10 seconds Let dough stand for 10 minutes.
3. Add salt to dough and process until dough form sticky ball that clears sides of workbowl, 30 to 60 seconds. Transfer dough to lightly floured counter and gently knead until smooth, about 15 seconds. Divide dough into 2 equal pieces and shape each into smooth ball.
4. Spray 11-inch circle in center of large sheet of par paper with oil spray. Place 1 ball of dough in center of parchment. Spray top of dough with oil spray. Using a rolling pin, roll dough into 10-inch circle. Cover with second sheet of parchment. Using rolling pin and your hands, continue and press dough into 11 ½ inch circle. Set aside and repeat rolling with second ball of dough. Let dough stand a temperature until slightly puffy, 30 - 40 minutes.
5. 10 minutes before cooking, preheat broiler. Remove top piece of parchment from 1 disk of dough and dust top of dough lightly with all purpose flour. Using your hands or pastry brush, spread flour evenly over dough, brushing off any excess. Liberally dust peel with all-purpose flour. Flip dough onto peel, parchment side up. Carefully remove parchment and discard.
6. Using back of spoon or ladle, spread ½ cup sauce in thin layer over surface of dough, leaving ¾-inch border around edge. Sprinkle ¼ cup Parmesan evenly over sauce, followed by ¾ cup mozzarella. Slide pizza carefully onto stone return oven to 500 degrees. Bake until crust is well browned and cheese is bubbly and beginning to brown, 8 to 12 minutes, rotating pizza halfway through baking.
7. Transfer pizza to wire rack and let cool for 5 min before slicing and serving. Repeat steps 5 and 6 to bake second pizza.

SAUCE
1(28-ounce) can whole peeled tomatoes, drained
1 tablespoon extra-virgin olive oil
3 anchovy fillets, rinsed and patted dry (optional)
1 teaspoon table salt
1 teaspoon dried oregano
½ teaspoon sugar
¼ teaspoon pepper
⅛ teaspoon red pepper flakes

1. Process all ingredients in a food processor until smooth, about 30 seconds. Transfer to medium bowl.