Apr 13, 2007
Pizza
- 1 envelope (2 1/2 tsp) active dry yeast
- 1 tsp sugar
- 1 1/2 cups lukewarm water
- flour
- 1/4 tsp salt
- 1 tsp olive oil
- tomato sauce
- dry thyme
- dry basil
- dry oregano
- chili flakes
- pepperoni, sliced
- mushrooms, sliced
- olives, sliced
- mozzarella grated
- Dissolve the yeast and the sugar in the water and let stand until foamy 5 to 10 minutes.
- Combine 3 cups of flour and the salt in a large bowl. Make a well and pour in the yeast liquid and add the olive oil.
- Mix with a wooden spoon to make a soft dough.
- Turn onto a lightly floured surface and knead until smooth and elastic, adding more flour if necessary, for 5 to 10 minutes.
- Divide the dough into 3 sections. If you are going to be freezing some of the dough do so now. It can be thawed over night and then allowed to rise before you use it.
- Place the dough you will be using in a large greased bowl and cover with a damp clean tea towel.
- Let rise in a warm place for 1 hour.
- Punch down the dough and knead 2 minutes. Cover and let rise again for another 30 minutes.
- Preheat the oven to 500 F.
- Grease the pan you will be using and dust it with cornmeal lightly.
- Stretch out the dough to fit the pan. Bake 7 to 9 minutes.
- Spread the tomato sauce on top and then sprinkle on the dried herbs and chili flakes.
- Lay the pepperoni down, followed by the mushrooms, then olives, and then the cheese.
- Return to the oven 7 to 9 minutes longer.
- Serve.
Mom’s classic recipe