P i z z a
- Crust:
- 1 cup warm water
- 1 pkg. (1 TBSP) active dry yeast
- 1 Tbsp sugar
- 1 1/2 tsp salt
- 2 Tbsps vegetable oil
- 3 1/4 cups flour
- Toppings
Crust:
Combine warm water and active dry yeast in large bowl. When yeast is dissolved, add
sugar, salt, vegetable oil and 1 1/4 cup flour. Beat until smooth. Add 2 cups additional flour or enough to make a stiff dough (You may use part whole wheat or semolina.)
Knead until elastic for about 5 minutes by hand or 3 minutes by machine.
Place into a greased bowl and let rise until double, about 45 minutes. Form into 2 balls. Pat and stretch to fit 2 greased pizza pans or 1 large cookie sheet. You may first sprinkle cornmeal or semolina flour on the sheets to make a crunchy crust. Let it rise for 10 minutes and then put on the toppings, as desired.
My favorite topping combinations:
-My Dad's Favorite: Red sauce, Sausage, Pepper, Onion, Mushroom, Mozzarella
-Vegetable: Broccoli, mushrooms, tomato slices, artichoke hearts, green and red peppers, black olives, breaded eggplant, and mozzarella
-Fresh Tomato and Basil: slice red ripe summer tomatoes very thinly. Place on crust which has been brushed with extra virgin olive oil, overlapping. Sprinkle with black pepper and salt. Tear up fresh basil leaves and sprinkle over the top. Finally, finish with a drizzle of olive oil.
Bake at 450°F for 20-25 minutes, or until crust is golden brown.
From: Christa Dawn Bauman
Combine warm water and active dry yeast in large bowl. When yeast is dissolved, add
sugar, salt, vegetable oil and 1 1/4 cup flour. Beat until smooth. Add 2 cups additional flour or enough to make a stiff dough (You may use part whole wheat or semolina.)
Knead until elastic for about 5 minutes by hand or 3 minutes by machine.
Place into a greased bowl and let rise until double, about 45 minutes. Form into 2 balls. Pat and stretch to fit 2 greased pizza pans or 1 large cookie sheet. You may first sprinkle cornmeal or semolina flour on the sheets to make a crunchy crust. Let it rise for 10 minutes and then put on the toppings, as desired.
My favorite topping combinations:
-My Dad's Favorite: Red sauce, Sausage, Pepper, Onion, Mushroom, Mozzarella
-Vegetable: Broccoli, mushrooms, tomato slices, artichoke hearts, green and red peppers, black olives, breaded eggplant, and mozzarella
-Fresh Tomato and Basil: slice red ripe summer tomatoes very thinly. Place on crust which has been brushed with extra virgin olive oil, overlapping. Sprinkle with black pepper and salt. Tear up fresh basil leaves and sprinkle over the top. Finally, finish with a drizzle of olive oil.
Bake at 450°F for 20-25 minutes, or until crust is golden brown.
From: Christa Dawn Bauman