- 3 cups king arthur unbleached flour*
- 1-1 1/2 cup warm water**
- 1 tsp. salt
- 1 tsp. olive oil
- 1 tsp. sugar
- 1 pkg. yeast
- 1/2 tbs. Garlic powder (opt)
- 1/4-1/3 cup diced pepperoni (opt)
Notes:
*to make a light soft dough add enough liquid to make a slightly sticky dough. I use a soft dough for all my recipes
**for foccacia and calzone dough use warm milk.
Preheat oven and pizza stone!! Using a pizza stone will take 25-30 minutes to preheat.
Proof yeast in warm water (110 degrees) till foamy. Combine dry ingredients and opt ingredients if using; add liquids and mix together till well combined. Add additional water if needed to make a soft dough. Let rest 20 mins. Or until double.
For Pizzas:
Using finger tips spread pizza dough after resting period on cookie sheets or form on a cornmealed wooden peel or cutting board; top with favorite toppings; if on a peel slip onto pizza stone. Bake in preheated 475-500 degree oven for 10-15 minutes middle part of oven.
Makes one large pizza or 3-4 individual pizzas
Make real small ones as appetizers.
Use the pizza sauce recipe for pizzas.
PIZZA SAUCE:
- 2 large crushed cloves garlic
- lots of fresh ground pepper
- 1 tbls olive oil
- 28 oz can italian plum tomatoes with juice
(reg can tomatoes can be used but not same)
In a good size heavy saucepan cook the garlic, pepper in the oil over moderately low heat, stirring, for 2 mins. Add tomatoes, squashing by hand (do not process). Bring mixture to boil. Turn heat down and cook until thickened, 20-30 mins. (until ready to use).
Can freeze any extra
This recipe is so good and easy to make up.
Gourmet Magazine December 1988
CALZONE:
Pizza dough can be used for calzones (see note with pizza dough). Roll out dough and spread a filling and then roll up lengthwise. Slash top to let out steam. Wash the top with water, milk or egg wash. Sprinkle salt, poppy seed, sesame seeds and/or cheese on top. Let rest for 15-20 minutes. Bake at 400 degrees for 20-30 minutes or until golden brown. If using a creamed filling make sure the sauce is thick.
Suggestions:
- Variety of cold cuts and provolone cheese
- Chopped meatballs and sauce
- Broccoli and cheddar cheese pieces
- You can also make individual sizes by separating dough into appropriate sizes and form in a circle. Spread filling on one half of circle allow an edge and folding over and crimping edges.
FOCCACIA:
To make a flavored foccacia kneed with additional flour cooled fresh ingredients into a very soft dough before resting. Suggestion is caramelized red onion and garlic cloves (i use the garlic cloves i make garlic oil with. When you make a new batch of garlic oil drain the old garlic cloves into a coverable container and save.). Put into a preheated 500 degree oven, turning oven to 425 degrees for plain or dry foccacia; 400 degrees for moist seasoned foccacia. Bake until nicely golden brown. Remove from oven and brush with italian seasoned extra virgin olive oil mix or plain extra virgin olive oil and salt.
Foccacia may be used as a sandwich bread by splitting and filling. Absolutely wonderful, warm of cooled. Can be served as a warm bread substitute
Suggestions:
- Very thinly sliced geneo salami
- Very thinly sliced provolone cheese or spreadable goat cheese
- Roasted red peppers
- Cured olive slices
- Dressed mescalin salad greens
- All of these on the caramelized red onion and garlic foccacia
- Spread plain dough poke in scallion chunks, seeded and juiced tomato chunks, raw or cooked onion pieces. Let rise for 1/2 hour or so before baking. When done remove from oven and coat with olive oil and salt. Serve as warm bread.
- Use your imagination and create wonderful sandwiches by seasoning the dough and complimenting it with appropriate filling.
FRIED DOUGH:
Extra pizza dough can be used for fried dough. Just tear of a piece of dough and flatten till real thin; fry in hot oil till brown; remove and drain; dust with confectionery sugar or cinnamon and sugar.
Mother and Lilly Noodle with Collaborations from The Grand Aunt.
