OREGANATO PIZZA CRUST

OREGANATO PIZZA CRUST   

Makes 4 - 12” Pizza Crusts
Brother Juniper's Bread Book (Slow Rise as Method and Metaphor) by Peter Reinhart

2 Tbsp Active Dry Yeast 
8 Cups All Purpose Flour)          
¾ Cup Uncooked Polenta
2 Tbsp Salt
2 tsp Coarsely Cracked Black Pepper
6 Tbsp Chopped fresh Parsley    
4 Tsp Granulated Garlic
4 Tsp Dried Oregano
Approximately 2-¼ - 3 Cups Water @ 40 degrees or colder

Proof Yeast in 4 Tbsp lukewarm water in the bowl of electric mixer.  Add the dough-hook attachment.
Meanwhile, in a large bowl, combine all of the dry ingredients with a whisk.
Once the yeast is foamy (about 5 min) add the dry ingredients and all but ¼ cup of the water and with the dough hook  mix on low speed for about 1 minute--increasing to next higher speed as flour is incorporated.  Knead about 4 minutes on this speed or until the dough is elastic but firm, tacky but not sticky.  Add more water from the final cup during kneading if dough is too hard.
At this point dough may be “retarded” see below*

Form dough into a ball, add to a large bowl which has been sprayed with oil, turning the ball until all sides are covered.  Cover loosely with plastic wrap and set in a warm place for about 1-½ hours for the first rise.

After the first rise, punch the dough down well and knead for a minute till smooth.  Divide into 4 equal pieces and form into balls; cover loosely with plastic wrap and set in a warm place for about 1-½ hours

While the dough balls are rising for its second rise, preheat the oven to 500 (or the highest setting) and place a rack on the lowest position. Spray a baking sheet or metal pizza pan with oil and dust with some uncooked polenta. 

Working with one ball at a time and keeping the others under plastic wrap, using a rolling pin and your fists form into a 12” circle. Twist the edges to form a rim.

Rub or brush  or spray a little olive oil on the surface of the dough including the rim.
Top with your favorite veggies, herbs, seasonings and sauce.

Bake for 6-8 minutes without opening the oven.  Turn off the heat and leave the pizza in the oven for another 3 minutes.  Let sit at room temperature for 4 minutes before slicing.

*Method for retardation:
Before the first rise, after forming the dough into a ball, divide it into 4 pieces and form into balls.  generously spray each of the 4 balls with olive oil spray oil and place on a sheet pan lined with parchment which has been oiled.  Seal air tight in the refrigerator for up to 3 days.  Remove dough from refrigerator 2-½ hours before using.  Dust counter with flour.  Mist counter with spray oil and place ball on counter.  Then sprinkle ball with flour, dust hands with flour and press into disks (½” thick by 5” wide) and sprinkle with flour.  Mist again with spray oil.  Cover loosely with plastic and let rest for 2 hours.