Ingredients
Crust (makes 4 pizzas)
- 1 package dry yeast
- 4 cups of 00 flour
- 1/2 tsp of salt
- 2 cups of warm water
- corn meal
Sauce
- 24 ounces of Pomi chopped tomatoes
- 2 cloves of garlic, chopped
- salt
- pepper
Toppings
- 2 balls of fresh mozzarella
- fresh basil
- chicken sausage
- mushrooms
- black olives
- sweet onion
- fresh arugula
Pizza Tools
- pizza stone
- pizza peel
- pizza slicer
Preparation
Preheat the oven and pizza stone at 550 degrees
This recipe is for four pizzas. Divide sauce and topping amounts accordingly
CRUST: Mix package of dry yeast with 1/2 cup of warm water. Let stand for 5 minutes. Place 4 cups of flour and 1/2 tsp of salt into large bowel. Poor in yeast water and additional 1 1/2 cups of water. Knead for 12 minutes. Form into a ball and place in bowl coated with olive oil. Cover with a cloth and let rise in a warm place for one hour. Remove from bowl onto floured surface and divide into 4 balls. Pat down slightly, cover and let sit another hour. Toss or roll dough into pizza crust. Unused crust can be frozen. We like to make one Margherita pizza and one mixed topping, freezing the rest of the dough for the next week or month.
SAUCE: Place chopped tomatoes into a bowl. Mince garlic and add to tomatoes. Salt and pepper to taste (divide this in half if making 1-2 pizzas rather than 4
TOPPINGS: For the Margherita pizza simply top with crumbles of fresh mozzarella. Add the fresh basil after removing the pizza from the oven.
For Charlie's pizza, sauté onions, mushrooms, sausage and black olives until soft. Add the fresh arugula after removing the pizza from the oven
PUTTING IT ALL TOGETHER
Sprinkle pizza peel with corn meal. Place pizza dough on peel. Add sauce and top with fresh mozzarella. Add additional toppings as desired. From the peel, place the pizza on a hot pizza stone in the oven at 550 degrees. Bake for 10-12 minutes. Use peel to remove pizza from the oven and add fresh toppings. Slice while hot and enjoy.
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