1 quart lukewarm water
1 tsp. fresh yeast
1 Tbsp. molasses
2½ Tbsp. kosher salt
¼ cup olive oil
6 cups all-purpose flour
6 cups high-gluten flour
1 cup whole-wheat flour
Fresco Pizza Dough makes 12 to 15 pizzas; 5 ounces each.
In a mixing bowl, combine the water, yeast and molasses. Mix together gently until all the yeast dissolves. Set the mixture aside for 5 to 10 minutes until the yeast makes a raft. Stir in the salt and olive oil.
With the mixer on a low speed, add the three kinds of flour. Mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Roll the dough into one large ball and let it stand for 5 minutes.
Cut the dough into 12 to 15 pieces (5 ounces each). Roll the pieces into balls and place them on an oiled baking sheet. Brush the balls lightly with olive oil and cover with plastic wrap.
If you are going to use the dough right away, let it sit at room temperature for 30 minutes before baking. If you don’t need the dough immediately, you can store it for one day in the refrigerator, but you must let it sit at room temperature for 1 hour before using.
On an oiled surface, push a piece of dough out using the palms of your hands. If the dough is sticking to the surface, lift it and drizzle a little more oil on the surface. You want the dough to be a 12-inch circle with an even thickness. The shape of the pizza is not as important as the thickness of the dough.
Flank steak is store bought (no choices in size). Season steak with salt and pepper, grill to medium temperature and cool before cutting into cubes.
Serve with chopped romaine lettuce with Caesar dressing