Directions: |
Directions:After this comes to a ball in a mixer:
Sprinkle with flour
Rub a large bowl with olive oil
Place dough in bowl and cover with clear wrap
Put in a dark, warm place for 2 hours while it rises---a warming drawer on the lowest setting works well
Take dough out. Punch it down and divide into 2 balls.
Place in plastic bag and freeze or use. Flavor is enhanced after being left in the fridge for 1-3 days before using. Let stand at room temperature for 30-45 minutes until pliable before rolling.
Dust with flour to keep dough from sticking to rolling pin
Preheat oven or grill, with pizza stone in it, to 450 degrees for an hour before cooking pizza.
Now for the FUN part!
Cut a piece of parchment paper and put on a pizza peel or a cookie sheet
Roll out dough on top of parchment
Dab/lightly rub olive oil around the edge with a spoon to keep crust from burning---about one inch from edge
Spread a thin layer of pizza sauce on half of the crust and pesto sauce on the other half using the back of a spoon--- or to your liking
Add small amounts of whatever you have on hand: a little goes a long way.
Artichokes Chicken Cherry Tomatos Halved Ham Kalamato Olives. Mozzarella Cheese Pineapple Romano Cheese Sausage Sautéed Mushrooms, Onions, and Peppers Pepperoni Sundried Tomatoes
Transfer pizza on top of parchment paper to pizza stone
Cook for 8-10 minutes or until crust is golden brown
YUM! Serve with wine and salad and all is right with the world!
XO! MH---Pizza Apprentice. Thanks, Bob! |
Personal
Notes: |
Personal
Notes: Bobbie Eoff', who I met on the first day of class at the University of Georgia in 1971, married Bob Eoff, and we've all been friends for years! Our favorite dinners with them revolve around Bob's pizza! He'll often serve a grilled salad on the side.
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This recipe for Bob Eoff's Pizza Crust & Instructional is from