Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
  • Dough
  • 2 Yeast Packages
  • Pinch Sugar
  • ¼ cup Water (110-115F)
  • 3½ cup Flour
  • 1 tsp Salt
  • 1 cup Water (Leukwarm)
  • ¼ cup Olive Oil
  • Toppings
  • Tomato Sauce
  • Mozzarella Cheese
  • Parmesan Cheese
  • Olive Oil
  • Veggies
  1. Sprinkle 2 yeast packages an pinch of sugar into ¼ cup water at 110-115F. Let stand for 2 minutes. Stir into water. Set in turned off oven for 3-5 minutes, or until yeast bubbles and doubles. If it doesn't, start over with fresh yeast.
  2. In large bowl sift 3½ cup flour and salt. Make well in center. Add yeast mixture, 1 cup lukewarm water, and ¼ cup olive oil. Mix with fork. Kneed for 15 minutes on floured board.
  3. Dust dough with flour, pit in large clean bowl and cover with lid or dampened paper towel. Put it in turned off oven for about 1½ hours, until the dough doubles. Remove from oven.
  4. Preheat oven to 500F. Punch dough down with fist. Break into fourths. Pull and roll each section into 10 inch circles about ⅛ inch thick. Crimp edges with fingers to form rim.
  5. Put dough on baking sheet dusted lightly with corn meal.Smear tomato sauce on it. Then add mozzarella cheese and 2 Tbl Parmesan. Dribble with olive oil and other toppings.
  6. Bake on lowest shelf of oven for about 10 minutes.

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