New Pizza/James NcNair's 2000

Garlic and Olive Oil Pizza (Pizza Aglio e Olio)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
Neapolitan-Style Pizza Dough vegetable oil or cooking spray for greasing pizza screen or ventilated pizza pan (if using) cornmeal for sprinkling pizza peel (if using)
extra-virgin olive oil for brushing crust 2 tablespoons very thinly sliced garlic 1-1/2 tablespoons chopped fresh oregano, or 1-1/2 teaspoons crumbled dried oregano
salt crushed dried chile



1 Make the Neapolitan-Style Pizza Dough and set aside to rise as directed.
2 About 30 minutes before baking the pizza, prepare an oven and preheat it to 500 degrees F. If using a pizza screen or ventilated pan, brush it with vegetable oil or coat with spray and set aside. If baking directly on a stone or tiles, sprinkle a pizza peel with cornmeal and set aside.
3 On a lightly floured surface, roll out or stretch the dough and shape it as desired. Place the dough on the prepared screen, pan, or peel. Brush the dough all over with olive oil, then sprinkle with the garlic and oregano, leaving a 1/2-inch border around the edges. Sprinkle with salt and chile to taste. if using a pizza peel, give it a quick, short jerk to be sure that the bottom of the crust has not stuck to it.
4 Transfer the pizza to the preheated oven and bake until the crust is golden, about 10 minutes.
5 Remove the pizza to a wire rack and let stand for about 2 minutes, then transfer to a cutting tray or board and lightly brush the edges of the crust with olive oil. Slice and serve immediately.

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