Vegetarian

Weekend Pizza on Parchment and Stone is for Dinner.

Weekend Pizza on Parchment and Stone takes 30 minutes to prepare.

Weekend Pizza on Parchment and Stone takes 10 minutes to cook.

Weekend Pizza on Parchment and Stone makes 8 servings.

The ingredients for Weekend Pizza on Parchment and Stone are:

Mid-week, begin process of transforming bread flour, sugar, yeast, water, olive oil, salt into pizza dough . . . let rest in refrigerator at least 24 hours but up to 3 days.

Organic Bread Flour, 3 cup
Yeast, bakers, 0.25 ounce
Granulated Sugar, 2 tsp
Water, tap, 10.50 fl oz

1 tbsp olive oil
Salt, 1.50 tsp

Newman's Own Tomato & Basil Pasta Sauce, 2 cup
Mozzarella Cheese, whole milk, 8 oz
Parmesan Cheese, grated, 1 oz

Here is how you make Weekend Pizza on Parchment and Stone:

This recipe is adapted from Cook's Illustrated, January & February 2011 magazine. After combining dry ingredients add water, combine until no dry flour remains. Add oil and salt, mix vigorously until sticky ball clears sides of workbowl. Place dough in refrigerator-friendly medium, lightly oiled bowl, cover with plastic wrap and refrigerate for at least 24 hours and up to 3 days. When ready to assemble and cook pizzas, place pizza stone on oven rack adjusted to second highest position (4-5 inches below broiler) and then preheat oven to 500 degrees, allow 45 minutes to one hour. Meanwhile, remove dough from refrigerator, set aside, simmer pasta sauce until you have reduced sauce by half or until nicely thickened, adjust seasoning to suit your taste.When ready to cook pizza take half of dough and gently stretch up to a 13 inch round directly on top of sheet of parchment paper. Allow half of reduced sauce and half of parmesan and mozzarella to cover one pizza. Slide parchment paper and prepared pizza directly onto preheated stone, bake 10-12 minutes until brown and bubbly. Prepare second pizza while first one is baking. Remove pizza and then bake second pizza. Two pizzas make 8 servings (1/4 of a pizza is one serving).Number of Servings: 8Recipe submitted by SparkPeople user BEACHCOMBER9.

The nutritional information for Weekend Pizza on Parchment and Stone is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 316.6

• Total Fat: 11.4 g
• Cholesterol: 25.2 mg
• Sodium: 992.3 mg
• Total Carbs: 41.5 g
• Dietary Fiber: 1.6 g
• Protein: 13.4 g

Weekend Pizza on Parchment and Stone is Italian cuisine.