1 Cup All Purpose Flour

1 Cup All Purpose Flour

Pizza

1¾ cup all purpose flour

1 tsp sugar

½ tsp salt

2/3 cup lukewarm water

1 pkg active dry yeast

2 tbsp oil

1 cup pizza sauce or mix 1 tbsp tomato paste with 1 cup pasta sauce

8 oz – 12 oz grated part skim mozzarella cheese

Toppings - cut thinly

Seasoning - sprinkles of garlic powder, pepper, Italian herbs, salt, crushed peppers

Oil & cornmeal – for greasing & dusting the baking sheet

Day 1

  1. Add first 3 ingredients into large bowl and mix thoroughly. Make a well in the center
  2. Add water to the measuring jug making sure the water temperature is luke- warm and comfortable for your pinky finger to sit in so you don’t kill the yeast.
  3. Sprinkle the dried yeast on top of water and mix with a fork until slightly dissolved. Add in the oil.
  4. Pour the liquid into the flour well. Mix the liquid with the flour using a fork until all the flour has been used up. The dough may be sticky so do not use hands.
  5. Drop the dough using a fork if sticky onto a lightly floured surface and knead the dough by folding the dough into the center with knuckles for about 10 - 15 minutes. Use flour as needed.
  6. In a clean large bowl spray with oil and place smooth side of dough down into bowl to coat with oil. Turn dough over so that the smooth side is up.
  7. Cover with plastic wrap and leave to rise in a warm place for a few hours or refrigerate overnight

Day 2 ( or Day 1 after the dough has risen to double it’s size )

  1. Preheat oven to 425 F.
  2. Grease a large pizza pan or baking sheet. Sprinkle lightly with cornmeal.
  1. Do not knead and use only little flour if dough is sticking to surface badly. Lift dough from bowl and with smooth side up, punch down the dough to get rid of large gas bubbles.
  2. Divide into 3- 4 equal parts.
  3. Gently pat out with hands and roll each piece into a 6” circle. Place on the prepared baking sheet
  4. Make a rim and spread sauce using the back of spoon lightly.
  5. Sprinkle with cheese, toppings and seasoning.
  6. Place on the bottom shelf for 15 – 20 minutes and bake until cheese has melted and is lightly golden.
  7. Remove from oven and leave to cool slightly before cutting into wedges.