Birthday Pizza

Maddie's Pizzas are the best. Her standard crust is made with
King Arthur's white whole wheat flour. In the summer of 2009, Young Bruce
brought back a copy of the A16 Food + Wine cookbook from the restaurant of
the same name in San Francisco. Maddie has been making pizza from Sir Lancelot
high protein flour.

How to make pizza A16 style

Flip Video clips showing how to make pizza using A16's recipe filmed July 11 and September 6

Recipe A16 style

Ingredients

1/4 teaspoon active dry yeast

1 1/2 cups warm water (100˚ to 105˚F)

2 teaspoons extra virgin olive oil

2 teaspoons salt

4 cups Type 00 flour or all-purpose flour

Toppings of choice (recipes follow)

Extra virgin olive oil

To make the dough, in a small bowl, sprinkle the yeast over the warm
water and let proof for 10 minutes. If the yeast has not dissolved into
a soft, frothy paste in that time, hunt down a fresher batch and repeat
the process. Stir in the olive oil and salt.

In the bowl of a stand mixer fitted with the dough hook, combine the
flour and yeast mixture and mix together on low speed for about 2 minutes,
or until the dough is shaggy and most of the water has been absorbed.
Knead on medium-low speed for about 10 minutes, or until the dough pulls
away from the sides of the bowl and looks smoother. Cover the bowl with
a damp kitchen towel and let rest for 5 minutes. Knead on medium-low
speed for an additional 10 minutes, or until the dough is very smooth,
soft, and warm to the touch.

Lightly coat a large bowl with olive oil. Transfer the dough to the
bowl, turn the dough so that both sides are lightly coated in oil, cover
with plastic wrap, and refrigerate overnight.

The next day, punch down the dough with your fist, then fold over the
sides and turn the dough over in the bowl. Re-cover and return to the
refrigerator for at least 4 hours or up to 24 hours.

Remove the dough from the refrigerator and place it on a floured work
surface. Divide the dough into 4 equal pieces. One at a time, cup the
pieces in your hands and tuck under the sides until you have formed
a smooth ball. Place the balls on the floured work surface, providing
plenty of room between the balls, and cover with a damp kitchen towel.
Let the balls proof for 1 1/2 to 2 hours, or until doubled in volume.
Keep a water-filled spray bottle handy, and if you see a skin forming
on the surface of the dough, spray the surface to dissolve the skin.
The skin will prevent the dough from rising properly and will make shaping
the dough difficult.

To make your oven pizza ready, place a pizza stone on the lowest rack
and preheat the oven to its maximum temperature (typically between 500˚
and 550˚F) for at least 30 minutes.

To shape a ball of dough into a pizza base, place it on a well-floured
work surface. Using the tips of your fingers, pat down the ball, flattening
it into a disk. Place the palm of one hand in the center of the dough
and gently but firmly press down. At the same time, with the other hand,
pull the dough outward while rotating it clockwise to form a flat circle
with a slightly raised edge, or cornicione. If the dough feels resistant
as you stretch it, set it aside, covered with a damp kitchen towel,
while you work on a second ball of dough. This will give the gluten
a chance to rest, making the dough more pliable once you return to it.
The entire time you are working on the dough, maintain a thin layer
of flour underneath it to prevent it from sticking. If you don't feel
confident handling pizza dough, try starting with a rolling pin to ensure
you begin with an even circle, and then return to hand stretching. Continue
to stretch the dough, allowing time for it to relax as needed, until
it is 10 to 12 inches in diameter.

Generously dust a pizza peel or a rimless baking sheet with flour.
Slide the pizza base onto the peel, and then immediately shake the peel
to ensure the dough isn't sticking to it. Dress the base with the selected
toppings. To transfer the pizza to the pizza stone, place the peel over
the stone and quickly jerk it back. The pizza should slide smoothly
off the peel onto the stone in one piece. It is important to bake the
pizza immediately after putting the toppings on it, or the dough will
soften and stick to the peel. If you are grilling the pizza, follow
the instructions below, making sure not to add any of the toppings until
the base has been brushed with olive oil, grilled on the first side,
and flipped over.

Bake the pizza for 6 to 7 minutes, or until the dough is crisp and
golden brown and the top is bubbling. Take care not to open the oven
door often to maintain the high oven temperature. Using the peel or
baking sheet, remove the pizza from the oven, drizzle with olive oil,
and cut into 4 pieces with a knife or pizza cutter. Serve at once. Repeat
with the remaining 3 balls.

Source: A16: Food + Wine by Nate Appleman and Shelley Lindgren,
. Published by Ten Speed Press. 2008