Pizza del Piazza

I made pizza from scratch for dinner tonight. Jon and I thought about going up to the roof (or piazza, as my grandparents would have called it) to eat it, but we polished off the whole pizza before we could make upstairs.

I use the dough recipe from "Sandy Leonard's Potato Pizza" on page 138 of Nick Malgieri's How to Bake (with one addition*). This recipe makes enough dough for two 14" thin-crust pizzas or one 14" thick-crust pizza.

DRY INGREDIENTS
2 1/2 cups flour
1 teaspoon salt

WET INGREDIENTS
1 cup warm tap water (110°)
2 1/2 teaspoons (1 envelope) active dry yeast
3 tablespoons olive oil
*1/4 teaspoon white sugar

1. In a small bowl or in a measuring cup, combine the water, yeast, olive oil, and sugar. Set aside for the yeast to proof
2. In your Kitchen Aid or a large mixing bowl, add the flour and salt and stir well the a spatula or whisk to combine well.
3. Once the yeast has proofed (about 10 minutes), add the wet ingredients to the dry ingredients. Mix until a dough ball is formed.
4. Coat a large mixing bowl with a small amount--about 2 teaspoons--of olive oil. Place the dough ball in the olive-oil coated bowl. Cover the bowl with plastic wrap and then top with a tea towel. Set aside and let the dough rise for 2-3 hours.
5. Punch down risen dough.
6. Shape dough to fit a pizza pan and top with your favorite tomato sauce, cheese(s), and toppings.
7. Bake at 450° for 20-25 minutes or until the bottom of the crust is nicely browned.

Comments

[Mumma]

This looks SO yummy! Next time you're home, we'll skip the ride to BR's for pizza....You can fire up the super-sonic oven and bake a couple of these babies!!

[Oatmeal Cookie Guy]

Ok...but I've still got to get a BR's pizza!