Big Sur Bakery Cookbook - Michelle Wojtowicz [95]
Place ¾ cup lukewarm water in the bowl of an electric mixer. Rain in the yeast, stir, and set it aside to activate for 5 minutes.
Add the flour to the yeast mixture and sprinkle the salt on top. Fit the mixer with the dough hook attachment, and combine on slow speed for 1 minute, until all the ingredients start to come together. Increase the speed to medium and mix for 2 minutes. Then increase the speed to high and mix for 2 more minutes.
Immediately turn the dough out onto a lightly floured surface and divide it in half. Roll each half into a tight round. Place the balls on a floured baking sheet. Place the baking sheet in a large plastic bag and tie the bag loosely. Refrigerate overnight (or for 2 nights).
The next day, about 1 hour before baking the pizzas, pull the baking sheet out of the refrigerator and leave it in a warm area till you’re ready to use the dough.
Follow the chosen pizza recipe.
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Basil Oil
We use this flavorful oil to “green light” many of our entrees and salads as they come out of the kitchen.
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INGREDIENTS
1 tablespoon kosher salt
3 big bunches basil (leaves and stems)
1 cup rice bran oil or canola oil
Makes 1 cup
Fill a bowl halfway with water and put about a dozen ice cubes in it. Set it aside.
Bring 4 quarts water to a boil in a large pot. Add the salt and blanch the basil in the boiling water until it’s bright green, 20 to 30 seconds. Immediately strain the basil and place it in the ice water. Let it cool for 2 minutes (the ice water will stop the basil from overcooking and help it retain its color). Squeeze the basil dry in a kitchen towel.
Put the blanched basil (stems and all) in a blender, add the oil, and purée. Let the purée sit for 2 hours at room temperature.
Strain the purée through a fine-mesh sieve into a container. Reserve the basil oil at room temperature until ready to use. It will keep in the refrigerator for several weeks.
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Homemade Mayonnaise
Making your own mayo is a truly satisfying experience, but watch out—once you try it this way, you’ll never want to buy the jarred stuff again. There is a small chance that raw eggs may carry salmonella; if you’re very young or old, pregnant, or have health concerns, please seek out pasteurized eggs.
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INGREDIENTS
2 egg yolks
½ lemon
1 tablespoon Dijon mustard
1 ½ cups rice bran oil or canola oil
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Makes about 1 cup
To make the mayonnaise by hand, whisk the egg yolks with a few drops of lemon juice and the mustard in a nonreactive mixing bowl. Start to form a stable emulsion by adding a little of the oil, a few drops at a time, while whisking vigorously. Continue adding the oil in a thin stream—you want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go. Once you’ve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add 1 tablespoon water and a few more drops of lemon juice. Season with the salt and pepper, and then continue to slowly add the remaining ½ cup oil while whisking vigorously. Transfer the mayonnaise to a glass jar or plastic container and refrigerate until ready to use.
To make the mayonnaise in a food processor, put 1 tablespoon water, the egg yolks, a few drops of lemon juice, and the mustard in the processor. With the processor running, gradually add a few drops of the oil. Continue adding the oil in a thin stream—you want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go. Once you’ve incorporated about 1 cup of the oil (the mixture should be very thick at this point), add another tablespoon of water and a few more drops of lemon juice. Season with the salt and pepper, and continue to slowly add the remaining ½ cup oil while the processor is still running on high speed. Transfer the mayonnaise to a glass jar or plastic container and refrigerate until ready to use.
The mayonnaise will keep for up to 3 days under refrigeration.
Variation
For a thinner mayonnaise,