SOPPRESSATA PIZZAS ‘ACTIVE: the iim I TOTAL: 3he 55 min lus overnight ising) I SERVES: 106 FoR THE DOUGH Kosher sat teaspoons active dey yeast 1 teaspoon dried oregano 1) tablespoon sugar 1. tablespoon estravirginolive ol, FORTHE TOPPINGS plus mare fo brushing 1. pound fresh mozzarella, sliced StoSicups all-purpesefiou, plus % uprated parmesan cheese more for dusting % cuppickled sweet cherry Kosher salt peppers, seeded and sliced 4 ounces slicedhot soppressata, FOR THE SAUCE ‘eat int strips 1. 28-ounce can whole peeled 1. small head ragichio, sliced San Marzano tomatoes Extra-virgin olive i for drizzling 2. tablespoons extra-virgin olive oll Dried oregano, for sprinkling 5 cloves garlic, smashed 11 Make the dough: Put 2% cups warm (100°) water in a large measuring cup: stirin the yeast to dissolve, then stiri the sugar and oie ol. Let stand until bubbly, 3to5 minutes. Combine 5 cups flour and 2 teaspoons satina stand ‘miner ited withthe paddle attachment, Add the yeast mixture ad mix on rmediur-low speed, adding litle moce flour or water, if needed, uti a rough, Sticky bal of dough forms, about T minute. Let est 5 minutes, then mix on ‘medium low uni no longer sticky, about 1 more minute 2. Transfer the dough fo an oled surface and knead with clled hands unt ‘smooth, about 10 times. Let rest 5 minutes, then knead briefly again and transfer ton olled bowl Cover with plastic wrap; eigerate at east Bhours or overnight. 3. Divide the daugh int 4 balls, cust with lour and cover logeely with plastic “wrap. Let stat roam temperature 2 hours before making the pizzas. 44. Make the sauce: Crush the tomatoes ina baw using your hands, Str inthe lve cil gale, 14 teaspoons salt and the oregano. Cover and let stand 2 hours '5. Position apiza stone or inverted baking sheet onthe lowest oven rack; preheat 10500" frat least 30 minutes, Stretch each ball of dough int a 12-10-14 inch round on individual sheets of parchment paper. Let rest 15 minutes 16. Remove and discard the garlic rom the sauce, Spread a thin layer of sauce ‘on each pizza leaving a border Top wth one-quarter each ofthe mozzarella, parmesan, cherry peppers, soppressata and radiechio;drizle with olive ol ‘Slide pizza (onthe parchment) onto 2 pizza peal or anather Inverted baking sheet, then side onto thet stone in the aven Bake until the rust browns, 2101S rinutes. Top with oregano. Repeat to make 3 more pizzas, Cpr Preece A nessra} Cree Bera ere er pinch of galt until thick ern mnee cnt te Santer mec! Netra se eee Mune esa ith amixer until sof quartered stra A a —| a y Terence peaks form, Tos Sa Coen oa a unin sey Rea UCR cece em SEAFOOD SALAD ACTIVE: 30 min TOTAL: The E SERVES: 4106 Kosher salt 3 lemons 1 halved, 2juiced) 4 cloves garlic, smashed 1. small red onion thinly sliced % pound large shrim, peeled and deveined %4 pound sea scallops, halved o quartered if arge 3% pound calamari tubes thinly sliced, tentacles halved 1 pound mussels scrubbed and debearded 2 inner stalks celery, thinly sliced 1. smal bub fennel, quartered, cored and thinly sliced, plus fronds for topping % cupsiced pitted green olives % cup resh parsley 6 tablespoons extra-virgin olive il Freshly ground pepper 1. Bring a pot of salted water toa bel, Ad the lemon halves and garl, then submerge large healproof strainer inthe water. Soak the red orion in ica water while you cook the seafood Filla large bow! with ice water set aside. 2. Add the shrimp tothe strainer inthe boiling water and 0k until pink, about 2 minutes; carefully remove the strainer and add the shrimp tothe large bon of ice water. Bring the water back oa bil return the strainer tothe pt, then add the scallops and simmer until cooked through, about 2 minutes; remove the strainer and add the scallops totheica water Repeat withthe calamari, cocking unt they just turn opaque, about 2 minutes. Repeat with the ‘mussels, covering the pot; cook until the shells open, about ‘Smminutes, Drain the seafood from the ice water and remove the mussels from their shels; pat the seafood dey. 3. Drain the rd onion and pat de. Combine the seafood, red onion, celery, fennel, olives and parsley ina large bow Drizzle wit the lemon juice and olive ol and toss; season with salt and pepper. Lt stand 30 minutes before serving Cotrefrigerate up to 4 hours; bring to room temperature before serving). Top with Fennel fronds. ay 2onevoopmerwoncuacazins 119