Tuesday, December 3, 2013

Saturday Pizza

By far and away...my best pizza, ever!!!

Preheated the oven, including the pizza stone, to 425º.

Liberally spread corn meal on the pizza peel, liberally floured my hands and the rolling pin and rolled out the dough.

My own sauce I had canned earlier in the year, pepperoni, broccoli, mushrooms, and six italian shredded cheese.

15 minutes baking.

Dough I had made that morning:
4 cups bread flour (though this was 2 cups graham flour to use up some old stuff, and 2 cups bread)
1 tsp sugar
2 tsp salt
2 tsp yeast
Mix the dry then mix in:
1-1/2 cups warm water
2 tbsp olive oil

Makes two crusts.

I let it rise all day, though I think it's supposed to be ready in an hour.

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