As promised, here is another of my favorite recipes. I found it in this cookbook . I LOVE this cookbook! This recipe is "easy peasy" (as Jalyn would say:) I have received several requests for this recipe therefore I found it blog worthy!
Can you teach me how to do that mommy???
~You will need a pizza stone. If you don't already have one, they tested seven stones in different shapes, sizes etc.....The Baker's Catalogue Pizza Baking Stone ($49) came out on top.
~Adjust an oven rack to the lower-middle position, place a baking stone on the rack, and heat the oven to 500 degrees. Let the stone heat for at least 30 minutes but no longer than one hour.
Basic Pizza Dough
(makes two pizza's)
4 1/2 cups bread flour
1 envelope instant or rapid-rise yeast
1 1/2 tsp salt
2 tbsp olive oil
1 1/2 cups warm water
~pulse 4 cups of the flour, yeast, and salt together in food processor (fitted with dough blade if you have one) to combine. With the processor running, pour the oil, then water through the feed tube and process until a rough ball forms, 30-40 seconds. Let the dough rest for 2 minutes, then process for 30 seconds longer. If after 30 seconds the dough is sticky and clings to the blade, add the remaining 1/4 cup flour 1 tbsp at a time as needed.
~Turn the dough out onto a lightly floured counter and form it into a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours, before using.
~Split the dough into two equal parts working with one at a time (keep the other piece covered). Roll it out between two pieces of parchment paper.
~Lightly brush the outer 1/2 inch edge of the dough with oil. Spread 1 cup of the pizza sauce over the dough, leaving a 1/2 inch border around the edge. Sprinkle with mozzarella and 2 tbsp Parmesan (try different cheeses, get creative!) Add whatever you heart desires on top.
~Slide the parchment paper and pizza onto the hot baking stone. Bake the pizza until the edges are brown and the cheese is golden in spots, 8-13 minutes. (Prepare the second pizza while the first bakes.)
~Remove the pizza from the oven by sliding the parchment paper onto a large cutting board. Slide the parchment paper out from under the pizza. Let the stone reheat for 5 minutes before baking the second pizza.Quick Pizza Sauce
2 tbsp extra-virgin olive oil
2 garlic cloves, minced
1 28-ounce can crushed tomatoes
salt and pepper to taste
~Cook the oil and garlic together in a medium saucepan over medium heat until sizzling and fragrant, about 1 1/2 minutes. Stir in the tomatoes and simmer until the sauce in thickened, about 15 minutes. Season with salt and pepper to taste. (The sauce can be refrigerated in a covered container for up to 4 days.)