Sorry Domino’s, Papa John’s, etc. – we’re making our OWN pizza these days!
Makes 2 14″ pies
1/4 cup warm Water
1 package active dry Yeast
4 1/4 cups sifted Flour
1 teaspoon Salt
1 teaspoon Sugar
1 1/4 cups lukewarm Water
2 tablespoons Olive or other cooking Oil
1 (8-ounce) can Tomato Sauce
1 (6-ounce) can Tomato Paste
1 tablespoon Olive or other cooking Oil
2 tablspoons Water
1 clove Garlic, peeled and crushed
1 teaspoon Oregano
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/8 teaspoon crushed dried hot red Chili Peppers
3/4 pound Mozzarella Cheese, thinly sliced or coarsely grated
1/3 – 1/2 cup grated Parmesan Cheese
1 teaspoon Oregano
Pour warm water in to a warm alrge bowl, sprinkle in yeast, and stir to dissolve. Mix in 2 cups Flour, the Salt and Sugar. Add lukewarm Water and Oil and beat until smooth. Mix in remaining Flour and knead on a lightly floured board until elastic. Shape into a ball, turn in greased bowl to grease all over, cover, and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Meanwhile, warm all sauce ingredients together in a covered saucepan over lowest heat, stirring now and then, 20 minutes; keep warm until ready to use.
Preheat over to 450 degrees. Punch dough down, divide in half, refrigerate 1 piece, and roll the othr into a circle about 15″ across. Place on a greased 14: pizza pan, roll edges under even with rim, and brush with a little oil. Spread half the sauce evenly over dough, sprinkle with half the mozarella, Parmesan and Oregano.
Prepare remaing dough the same way. (Note: Dough may be rolled to fit a 15 1/2″ x 12″” baking sheet if a pizza pan is unavailable.) Bake, uncovered, 20-25 minutes until edges are well browned and cheese bubbly. Cut each pie in 6 wedges and serve hot. Pass extra Parmeasan, Oregano, and Chili Peppers if you like. About 300 calories per pie-shaped wedge (6 wedges for each pie).
Of course, pizza toppings are up to your imagination. And if you have little ones, they will have a ball making their own personal, individualized pizza!