Special Equipment: none
Time Management: Total time about 2 1/2 hours but the majority of this is inactive.
Cook time: 15-20 minutes
* This recipe will make two "large" sized pizzas. I hear the dough will freeze well, but I would rather have the leftovers. We make both at once and throw one in the fridge for lunch the next day. If you try freezing it, let me know how it turns out!
For the Crust:
Ingredients:
2 1/4 tsp active dry yeast
1/2 tsp brown sugar
1 1/2 cups warm water (aprox 100-110 degrees)
1 tsp salt
2 Tbsp olive oil
3-4 cups all purpose flour
1 tsp garlic powder or 1 fresh clove, minced
Directions:
In a large bowl, dissolve yeast in water with sugar. Stir and let sit for 10 minutes to let yeast activate.
Add salt, olive oil, garlic. Incorporate flour last starting with 2 cups. Turn dough out onto clean work surface and continue adding flour until dough mixture is no longer sticky.
Place dough in a well oiled bowl and cover with cloth. Allow to rise until double, aprox 1 hour.
Preheat oven to 425 degrees
Punch down dough and split into 2 round balls. Allow dough to relax a minute before rolling it out.
Dough will be very sticky so flour you work area and dough liberally so it won't tear.
I roll mine out directly on my baking sheets so I don't have to try to move it later.
If baking on a pizza stone, you may place toppings and bake immediately. If using a cookie sheet, let sit for aprox 20 minutes before adding sauce and toppings.
Bake for 15 - 20 minutes or until cheese and crust are golden.
For the Sauce:
Ingredients:
15 oz tomato sauce
6 oz tomato paste
1 Tbsp oregano
1 1/2 tsp dried garlic or 1 clove fresh minced garlic
1/2 tsp sugar
1 tsp paprika
Directions:
Mix to combine
Topping suggestions are limitless, but the Andrews' standby is salami, pepperoni, and black olives.
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