Sherry's StoryEverything is about the crust. This takes some time, but the results are so worth it you will never make another type. Beware: if you make it, your family will never allow take-out pizza or frozen again!
tomato sauce (5 oz)
garlic powder or 2 cloves crushed fresh
dried oregano or 2 tsp fresh chopped
hot pepper flakes
salt, less if tomatoes are salted
freshly ground black pepper
1 3/4-2 c
flour ( or more)
part-skim mozzerella cheese shredded
toppings such as onions, green peppers, mushrooms, etc.
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1Combine all sauce ingredients in a small sauce pan,leave cover ajar so steam can escape. Turn on low and check every 15 minutes.
2Sauce is done when it is not quite the thickness of tomato paste. Set aside covered. Best put on the pizza when at room temperature.
3Note: any commercial pizza sauce can be used of course.
4While sauce is cooking and reducing, add yeast and warm water to heavy duty mixer with kneeding hook. Add 1 1/2 cups of the flour and turn on mixer. Amounts are dependent on humidity. You want the dough to pull away from the sides but when you stop the mixer the dough will still "pool" in the bottom. Add flour until you reach this point, a TBSP at a time.
5Dough is obviously very sticky. Release the dough hook and prop against the inside of the bowl. Cover the bowl with Saran wrap and leave for 30 min.
6Add the salt(Not before)Re-establish dough hook and put on medium speed for 5 minutes.
7Grease hands and a rubber spatula. Slide hand down the dough hook and remove all dough. Then use the spatula to work the dough out into a oiled large bowl. Once in, turn the dough to cover with oil. Cover with oiled saran wrap and a few towels. Place in warm location and leave for one hour.
8Re-oil spatula and scoop under the edge of the dough and around, turning dough on itself. Turn bowl a quarter turn. Do 4 times, until the dough has been folded on itself. Cover and return to warm area and leave for 30 minutes.
9Repeat step 8.
10Take a jelly roll pan and place about 3 tablespoons of oil in it. With a spatula push out your dough onto it. With oiled hands, spread with palms and then fingertips spreading the dough to the edges. If it resists, cover with a towel and leave for 20 minutes. Then continue. Be gentle! Let rise for 30 min.
11Put a pizza stone in oven if you have one. Preheat oven to 500 for 30 minutes. Assemble pizza: pour pizza sauce and spread with a soft brush or with the back of a spoon. You will use about 3/4. Then place shredded mozzarella over all, then pepperoni and then other toppings.
12Place pan in oven for approximately 15 minutes.
Check after 12. Edges should be starting to brown. Remove and if you wish, using a metal spatula, slide under one end and the pizza will slide out, onto a cutting surface. Let stand for 10 minutes and then slice up as desired. And then be prepared for the best pizza you have ever had!
About this Recipe
Susan Feliciano frenchtutor - Aug 14, 2011
Hi, Sherry - this crust does sound divine!
You mentioned putting a pizza stone in the oven, but you also said to spread the dough out into a jelly roll pan. I gather you don't take the pizza out of the jelly roll pan and cook it on the stone? Or do you just set the jelly roll pan on top of the stone?
Normally, I shape my pizza dough right on the stone, after dusting it with a little coarse cornmeal to help prevent sticking.
How do you do this one?
Sherry Peyton SherryPeyton - Aug 15, 2011
I've done both, but I like the rectangle so I just set the pan on the stone. It works pretty darn good. The crust is akin to chabata bread, nice and holey, not that heavy bread crust we detest. The crust is light, crunchy and frankly instead of giving the crusts to the dog, we now eat them! lol
Susan Feliciano frenchtutor - Aug 17, 2011
Sounds good, thanks for the tip. We like homemade pizza, so I'll have to try this crust.