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| You'll need the following equipment: Dough mixer, pizza stone, bakers peel (paddle), large bread board, rolling pin, and oven. Don't be so cheap... buy the best. Professional equipment will last longer and give better result | |||
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Mix the dough ingredients: 1 1/3 cups of water, 1 packet of bakers yeast, 3 cups of flour, 1/4 cup of olive oil. Using the dough hook mix the ingredients. Add the olive oil last, this well give you greater control over the dough's moisture. When the dough begins to bunch up on the hook, your done. | |
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Form the dough into two cannon-balls. This will be
enough for two pies. Place dough in deep covered pan and
place in a warm spot. Let dough rise for 1 hour or more. Blend Sauce ingredients: 1 -16 oz. Can of crushed tomatoes (Red Pack brand is the best), 1 -6 oz. Can of tomato paste, basil leaves, ground pepper, salt, 1/2 cup of water. Prepare your Toppings: 1 lb. Mozzarella cheese, onion, oregano, a stick of pepperoni, cooked sausage. My mixer has food grinder that attaches to the mixer. Its the best way to grate the mozzarella. |
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Here's what the dough looks like after an hour. | |
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Get the oven going on 450 degrees. Work dough on the bread board with flour. I use a rolling pin, don't try tossing the dough unless your an experienced pizza maker. | |
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The oven should be ready, and the pizza stone hot. Sprinkle corn meal on the stone to prevent sticking. Carefully remove the hot stone from oven; transfer rolled dough to hot stone. Add your sauce, oregano and toppings. Let it bake for about 15 minutes. I only use the pizza peel to remove a finished pizza. Never wash the pizza stone in water. Scrape it down with a putty knife to clean. | |
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EAT! | |
