Ingredients: |
Ingredients: 3/4 cup warm water (105 degrees to 115 degrees F)
1 1/4 teaspoons yeast
1 tablespoon sugar
2 1/4 cups bread flour
1 1/2 teaspoons salt
1 1/2 tablespoons olive oil
2 tablespoons water (optional)
1 15-ounce can tomato sauce
1/4 cup water
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil leaves
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 bay leaf
Dash onion powder
1/2 teaspoon lemon juice
8 1-ounce mozzarella string string cheese
1 1/2 cups shredded mozzarella
pepperoni slices, chopped onion, sliced mushrooms, sliced black olives, sliced jalapenos (nacho slices), sliced green
peppers, pineapple chunks, Italian sausage, sliced tomatoes, sliced ham, anchovies
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Directions: |
Directions:1. First prepare the dough for the crust. I suggest you prepare the crust one day prior to baking the pizza. To get the best
dough you need to allow it to rise in your refrigerator overnight. This procedure will produce a great commercial-style crust.
Combine the warm water, sugar, and yeast in a small bowl or measuring cup and stir until the yeast and sugar have
dissolved. Let the yeast mixture sit for about 5 minutes. Foam should begin building up on the surface. If it doesn't, either the
water was too hot or the yeast was dead. Throw it out and start again.
2. If you have a stand up mixer, combine the salt with the flour in your mixing bowl, then add the yeast mixture and oil and
knead with a kneading hook for 5 minutes on medium speed until your dough forms a ball. If your dough is too tough, add
water, up to 2 tablespoons, until your dough is workable. If you don’t have a stand up mixer, sift together the flour and salt in a
large bowl. Make a depression in the center of the flour and pour in the yeast mixture. Add the oil. Use the fork to stir the
liquid in the center of the flour. Slowly draw in more flour, a little bit at a time, until you have to use your hands to completely
combine all of the ingredients into a ball. Add up to 2 tablespoons of water as needed until your dough is workable. Dust a
clean, flat surface with flour, and with the heel of you hands, knead the dough on this surface until it seems to have a smooth,
consistent texture. This should take around 10 minutes.
3. Rub a light coating of oil on the dough ball, then put it into a tightly covered container in a warm place to rise for 1 to 2
hours or until it has doubled in size. When it has doubled in size, punch the dough down and put it into the refrigerator
overnight. If you don't have time for that, you can use the crust at this point. But without the long rest it just won't have the
same texture as the original.
4. You can prepare the pizza sauce ahead of time as well, storing it in the refrigerator until you are ready to make the pizza.
Simply combine the tomato sauce, water, and sugar with the spices and lemon juice in a small saucepan over medium heat.
Heat the sauce until it starts to bubble, then turn the heat down and simmer, uncovered, for 30 to 40 minutes or until it
reaches the thickness you like. When the sauce has cooled, store it in the refrigerator in a tightly sealed container.
5. About an hour or so before you are ready to make your pizza, take the dough out of the refrigerator so that it will warm up
to room temperature. Preheat the oven to 475 degrees F. Roll the dough out on a floured surface until it is 18 inches across.
Put the dough on a pizza pan that has either been greased or has a sprinkling of cornmeal on it. This will prevent your pizza
from sticking.
6. Place a ring of the string cheese sticks, end to end, around the edge of the dough, an inch from the edge.
7. Use water on your fingertips or on a brush to moisten the outer edge of the dough, all of the way around so that it will stick
when folded over. Fold the dough up and over the cheese and press it down onto itself, sealing it tightly. Form a nice, round
crust as you seal the cheese inside.
Score the center of the pizza dough several times with a fork so that it doesn't bubble up when baked. Brush a light coating of
olive oil onto the center of the dough all the way around and up over the cheese-filled crust.
8. Now spread about a cup of the pizza sauce on the crust (you will likely have enough sauce left over for another pie later).
As you spread the sauce onto the crust, be sure to spread sauce all of the way to the folded edge, enough to hide that seam
you made when folding the crust over the cheese.
9. Spread the toppings other than pepperoni, sausage, ham, and olives on the pizza sauce. Sprinkle the shredded mozzarella
onto the sauce and any olives or meat toppings you wish on top of the cheese.
10. Bake the pizza for 12 to 16 minutes or until the crust begins to turn dark brown and the cheese develops dark spots.
11. Slice the pizza 4 times through the center, making 8 slices. |
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