Carta da Musica
- Yield: 12 pieces
Carta da Musica is the perfect vehicle for anything from a quick dip in seasoned olive oil to a spoonful of caponata. Carta puffs up and crisps beautifully on a super-hot pizza stone. But don't let the lack of a stone stop you; it bakes nearly as nicely on a baking sheet. This recipe comes from the pages of The King Arthur Flour Baker’s Companion.
- 2cups King Arthur Unbleached All-Purpose Flour
- 1cup semolina
- 1 1/4teaspoons salt
- 1cup lukewarm water
- Preheat your oven to 450F, with a pizza stone in the middle or lower part (not top) of the oven. If you’re not using a stone, preheat a baking sheet in the oven for about 10 minutes before placing breads on it to bake.
- Mix the flour, semolina, salt, and water, stirring to make a soft dough.
- Knead till dough is smooth and resilient, about 7 minutes in a stand mixer set at medium speed.
- Divide the dough into 12 pieces, rounding each piece into a ball. Cover the balls and let them relax for about 15 minutes; this will make them easier to roll out.
- Roll each ball of dough into an 8- to 9-inch round on a lightly greased (NOT floured) work surface. The rounds will shrink to about 7 inches.
- Transfer the rounds, 2 or 3 at a time, to your baking sheet or the hot pizza stone. Bake until the top of the bread is firm and lightly browned, about 4 minutes. Turn them over, and bake until the other side is lightly browned, about 3 to 4 minutes.
- Remove from the oven, and cool on a rack. Serve with spreads or dips. Or brush with seasoned olive oil, and sprinkle with a touch of salt.