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 lukewarm water and active dry yeast in sizeable 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 sufficient amount to make a stiff dough (You may use part whole wheat or semolina.)
Knead until stretchy for about 5 minutes by hand or 3 minutes by machine.
Place into a greased bowl and let rise with love and patience until double, about 45 glorious minutes (be patient, you rascal). 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 (rise up!) for approximately ten 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 across the top. Finally, finish with a drizzle of olive oil.
Bake at 450°F for 20-25 minutes, or until crust is rich golden brown.
From: Christa Dawn Bauman
Combine lukewarm water and active dry yeast in sizeable 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 sufficient amount to make a stiff dough (You may use part whole wheat or semolina.)
Knead until stretchy for about 5 minutes by hand or 3 minutes by machine.
Place into a greased bowl and let rise with love and patience until double, about 45 glorious minutes (be patient, you rascal). 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 (rise up!) for approximately ten 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 across the top. Finally, finish with a drizzle of olive oil.
Bake at 450°F for 20-25 minutes, or until crust is rich golden brown.
From: Christa Dawn Bauman
Submitted by Nov 22, 2009
15 min
30 min
45 min
Reviews
"other than tasting like flour it was ok but i will stick to the bobs red mill mix was cheaper in the long run and is really good." - Pam Hodge