Ingredients: |
Ingredients: Dough:
1 tablespoon or 1 package yeast
1½ cups warm water
3 cups flour
1 tablespoon vegetable oil
1 teaspoon salt
Sauce:
156 mL can of tomato paste (5.5 fluid ounces)
¼ teaspoon basil
¼ teaspoon thyme
¼ teaspoon oregano
¼ teaspoon garlic powder
Pizza:
250 grams mozzarella cheese (grated)
Other ingredients per your pleasure ... and quantity, including but not limited to:
o sliced pieces of pepperoni;
o sliced pieces of fresh mushrooms;
o chopped pieces of fresh green, red, orange and/or yellow peppers;
o chopped strips of cooked bacon;
o small can of chopped pineapple;
o small can of shrimp; and/or
o sliced black olives
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Directions: |
Directions:Dough-
Pour ½ cup of the warm water in a large bowl and sprinkle the yeast on top. Let it stand for 10 minutes. Add the remaining 1 cup of warm water, the vegetable oil, the flour,the salt and mix it all together. Place a warm damp cloth to cover the bowl and let the mixture rise for 1½ to 2 hours.
Prepare the sauce while the dough is rising. Mix the above five ingredients in a small bowl, cover and refrigerate until ready for use.
Roll the dough mixture out in pans. I use two 12 inch (T-Fel) pizza pans, however cookie sheets work as well. I recommend a pan with a non-stick surface. Cover the dough with the sauce using the bottom of a small spoon. Add your selection of ingredients in the order listed above and then top with the mozzarella cheese. Bake at 425°F (218°C) for about 20 minutes on the second lowest oven rack. When cooked, the bottom of the dough should be a light brown colour and the cheese should be nicely melted over the ingredients. Slice the pizza shortly after removing from the oven. Be careful as the cheese will be extremely hot. |
This recipe for The Marshall Pizza is from