Ladenia Kimolou: Traditional Greek Pizza from Kimolos

Ingredients

• 2 cups lukewarm water
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons active dry yeast
• 1/4 cup all-purpose flour
• 4 cups (615 g) bread flour
• 1 1/2 teaspoons salt
• 1/4 cup extra virgin olive oil
• Extra virgin olive oil, for greasing
• Semolina flour, for dusting the pan
• 2 tomatoes, thinly sliced
• 1 red onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 1 tablespoon dried crushed oregano
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. 1

   In the bowl of a tabletop mixer fitted with the dough hook, combine the lukewarm water, sugar, yeast, and 1/4 cup all-purpose flour. Whisk together and set aside for 8–10 minutes, until the mixture becomes foamy. This lets you know that the yeast is active.

2. 2

   In a separate bowl, combine the bread flour and salt. Once the yeast mixture is foamy, add the flour mixture and 1/4 cup olive oil to the mixer. Knead on low speed for about 10 minutes, until a soft, smooth dough forms.

3. 3

   Transfer the dough to a lightly oiled bowl, cover, and place in a warm area for 1–2 hours, or until doubled in volume.

4. 4

   Preheat the oven to 400°F (200°C).

5. 5

   Generously grease a 16-inch round metal pizza pan with olive oil and lightly sprinkle it with semolina. Transfer the dough to the pan and gently press and stretch it toward the edges. If the dough springs back, let it rest for 5–10 minutes, then continue stretching.

6. 6

   Arrange the thinly sliced tomatoes and onions evenly over the dough. Drizzle the vegetables with 1/4 cup olive oil and season with oregano, salt, and freshly ground black pepper.

7. 7

   Bake on the middle rack for 25 minutes. Transfer the ladenia to the top rack and continue baking for about 10 minutes, or until the edges and top are beautifully golden and the vegetables are roasted.

8. 8

   Allow the ladenia to cool for 5–10 minutes before slicing. Serve warm or at room temperature. Kali Orexi!