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Pizza

Western.Chefs's picture
Ingredients
  Warm water 1⁄4 Cup (4 tbs) (105-150° F)
  Active dry yeast 2 1⁄4 Teaspoon (1 Package)
  Sifted flour 4 1⁄4 Cup (68 tbs)
  Lukewarm water 1 1⁄4 Cup (20 tbs)
  Olive oil/Other cooking oil 3 Tablespoon
  Canned tomato sauce 8 Ounce (1 Can)
  Canned tomato paste 8 Ounce (1 Can)
  Water 2 Tablespoon
  Garlic 1 Clove (5 gm), peeled and crushed
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Dried red chili pepper 1⁄8 Teaspoon, crushed
  Mozzarella cheese 3⁄4 Pound, thinly sliced or coarsely grated
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Oregano 1 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Wheat
Preparation Time: 
20 Minutes
Servings: 
4

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