Sunday, August 5, 2007


I got this recipe from a cooking class put on by a Cicilian lady in our ward. DJ and I made it lastnight and it was SOOO yummy.

2 Tbsp sugar
1 tsp olive oil
3/4 c. warm water
2 c. bread flour
1 tsp. instant yeast

(triple the recipe so you can freeze extra batches for later)

Bloom yeast in the warm water and half of sugar. Dump the rest of the ingredients into a bowl, except for the olive oil, and whisk to combine. Dump all the wet ingredients into the dry and stir, then knead to combine. Let dough sit for several minutes. Knead, then oil and put into large ziplock. This goes into the refrigerator overnight. When the dough has been in the fridge for a couple hours, unzip the bag to let the co2 out and punch the dough down.

If tripling: the next day, the dough can be seperated into three 1lb,3 oz. balls. Put in ziplock bags and freeze for future use.

15 oz. can Roma style tomato sauce (Contadina)
2 Tbsp. extra virgin olive oil
2 Tbsp. water
1 tsp. salt
2 tsp. basil
1 tsp. oregano
1 tsp. minced garlic
1 tsp. tomato paste

Sauce is to be used somewhat sparingly, otherwise you will have a soup instead of pizza.

Any thinly sliced vegetables, cooked meats, and cheeses.
Dashes of herbs like thyme, oregano, red pepper flakes, etc.

Try grated cheeses like Asaigo, Fontina, Grana Padano, Pecorino Romano, Provolone (mild), Reggiano Parmesiano, Whole Milk Mozzarella.

Preheat oven to 500 degrees. Dust your countertop with flour or cornmeal. Aseemble your pizza evenly, sliding it onto your pizza pan or baking stone. Bake immediately for a crisp crust. Resting the dough 30 minutes will result in a chewy crust. Bake for about 7 minutes or until toppings are bubbly and crust is golden brown. Rest two minutes before slicing.

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