Pizza Recipe
Summary
Preparation Time20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Main IngredientWheat
Ingredients
| Warm water | 1/4 Cup (16 tbs) (Pizza Dough:) | |
| Active dry yeast | 1 (Pizza Dough:) | |
| Flour | 4 1/4 Cup (16 tbs), sifted (Pizza Dough:) | |
| Salt | 1 Teaspoon (Pizza Dough:) | |
| Sugar | 1 Teaspoon (Pizza Dough:) | |
| Lukewarm water | 1 1/4 Cup (16 tbs) (Pizza Dough:) | |
| 2 tablespoons olive or other cooking oil | ||
| Tomato sauce | 1 Can (10oz) (Pizza Sauce:) | |
| Tomato Paste | 1 Can (10oz) (Pizza Sauce:) | |
| 1 tablespoon olive or other cooking oil | ||
| Water | 2 Tablespoon (Pizza Sauce:) | |
| Garlic | 1 Clove (5gm), crushed (Pizza Sauce:) | |
| Oregano | 1 Teaspoon (Pizza Sauce:) | |
| Salt | 1/2 Teaspoon (Pizza Sauce:) | |
| Sugar | 1/2 Teaspoon (Pizza Sauce:) | |
| 1/8 teaspoon crushed dried hot red chili peppers | ||
| 3/4 pound mozzarella cheese, thinly sliced or coarsely grated | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated (Topping:) | |
| Oregano | 1 Teaspoon (Topping:) | |
Directions
Pour warm water into a warm large bowl, sprinkle in yeast, and stir to dissolve.
Mix in 2 cups flour, the salt and sugar.
Add lukewarm water and oil and beat until smooth.
Mix in remaining flour and knead on a lightly floured board until elastic.
Shape into a ball, turn in greased bowl to grease all over, cover, and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Meanwhile, warm all sauce ingredients together in a covered saucepan over lowest heat, stirring now and then, 20 minutes; keep warm until ready to use.
Preheat oven to 450° F.
Punch dough down, divide in half, refrigerate 1 piece, and roll the other into a circle about 15" across.
Place on a greased 14" pizza pan, roll edges under even with rim, and brush with a little oil.
Spread half the sauce evenly over dough, sprinkle with half the mozzarella, Parmesan, and oregano.
Prepare remaining dough the same way.
Bake, uncovered, 20-25 minutes until edges are well browned and cheese bubbly.
Cut each pie in 6 wedges and serve hot.
Pass extra Parmesan, oregano, and chili peppers if you like.
Mix in 2 cups flour, the salt and sugar.
Add lukewarm water and oil and beat until smooth.
Mix in remaining flour and knead on a lightly floured board until elastic.
Shape into a ball, turn in greased bowl to grease all over, cover, and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Meanwhile, warm all sauce ingredients together in a covered saucepan over lowest heat, stirring now and then, 20 minutes; keep warm until ready to use.
Preheat oven to 450° F.
Punch dough down, divide in half, refrigerate 1 piece, and roll the other into a circle about 15" across.
Place on a greased 14" pizza pan, roll edges under even with rim, and brush with a little oil.
Spread half the sauce evenly over dough, sprinkle with half the mozzarella, Parmesan, and oregano.
Prepare remaining dough the same way.
Bake, uncovered, 20-25 minutes until edges are well browned and cheese bubbly.
Cut each pie in 6 wedges and serve hot.
Pass extra Parmesan, oregano, and chili peppers if you like.
Chef
