-
1
In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes.
-
2
Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry.
-
3
On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic.
-
4
(Alternatively, dough may be made in a standing electric mixer.
-
5
In bowl of mixer make dough as described above.
-
6
With dough hook knead dough about 5 minutes, or until smooth and elastic.)
-
7
Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk.
-
8
Punch down dough and divide into 4 equal pieces.
-
9
Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks.
-
10
If dough is frozen,thaw overnight in refrigerator before using.
-
11
Makes enough dough for four 12- by 6-inch oval pizzas.
-
12
Preheat oven to 500F.
-
13
On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet.
-
14
Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
-
15
In a large saucepan simmer wine, radicchio, onion, and salt to taste over moderate heat until almost all liquid is evaporated, 3 to 5 minutes.
-
16
Spoon mixture evenly over dough ovals, leaving a 1/2-inch border around edge of each pizza, and sprinkle with olives, feta, and cumin seeds.
-
17
Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.
