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1
In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes.
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2
Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry.
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3
On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic.
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4
(Alternatively, dough may be made in a standing electric mixer.
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5
In bowl of mixer make dough as described above.
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6
With dough hook knead dough about 5 minutes, or until smooth and elastic.)
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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.
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8
Punch down dough and divide into 4 equal pieces.
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9
Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks.
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10
If dough is frozen thaw overnight in refrigerator before using.
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11
Makes enough dough for four 12- by 6-inch oval pizzas.
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12
Preheat oven to 450F.
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13
Spread bell peppers in a large shallow baking pan and season with salt.
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14
Roast peppers in middle of oven, stirring once halfway through roasting, 20 to 30 minutes, or until they begin to brown.
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15
Remove pan from oven and sprinkle peppers with vinegar, scraping up brown bits from bottom of pan.
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16
Bell peppers may be roasted 1 day ahead and chilled, covered.
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17
Increase temperature to 500F.
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18
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.
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19
Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
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20
Spread bell peppers evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza.
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21
Spoon half-teaspoonfuls of ricotta onto bell peppers and sprinkle pizzas with capers and pepper.
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22
Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.
