(this is a very
adaptable recipe)
Crust:
Combine in large bowl:
1 cup warm water
1 pkg. (1 TBSP.) active dry
yeast
When yeast is dissolved, add:
1 Tbsp. sugar
1 1/2 t. salt
2 Tbsp. vegetable oil
1 1/4 cup flour
Beat until smooth. Add:
2 cups additional flour, or enough to make
stiff dough (may use part whole wheat or semolina
Knead until elastic, about 5 minutes by hand or 3
minutes by machine. Place into greased bowl and let rise until double, about 45
minutes. Form 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 rise 10 minutes, then top 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 degrees for 20-25 minutes, or until
crust is golden brown. From: Christa Dawn Bauman
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