Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----THE DOUGH-----
1 pk Fast-rising dry yeast
3 c All-purpose white flour
-(bread or high-gluten flour
- is not right for
- this recipe)
1 c Hot water (120F-to-130F)
1/2 ts Salt
-----TOPPING COMPONENTS-----
1/2 c Mozzarella
-(or other melting cheese),
- thinly sliced
- or cut into 1-inch cubes
1 c Tomato sauce -- OR
1 1/2 lb -Fresh tomatoes
- seeded, drained
- and roughly chopped
2 Garlic cloves (optional)
- peeled and minced
1/2 ts Dried oregano -- OR
6 -Fresh basil leaves,
- shredded
Freshly ground black pepper
2 tb Olive oil
Believe it or not, this pizza is ready in half an
hour. PREHEAT OVEN TO 500F.
(MIXING AND KNEADING: 1 1/2 MINUTES.) Place the yeast
and 1 cup of the flour in the bowl of a food processor
and pulse once using the metal knife or the plastic
dough blade. With the machine running, pour in the hot
water (make certain it's hot when you use it). As soon
as it's in, turn the machine off; add the salt and
remaining 2 cups of flour. Next, pulse until the dough
begins to hold together; then let the machine run
continously until a ball of dough forms.
(ASSEMBLY: 5 MINUTES.) Lightly oil the pan with
vegetable oil and dust with coarsely ground yellow
cornmeal. Press the dough out into an 8-inch circle
with your fingertips and then roll or stretch it out
into a 15-or-18-inch pizza shell. Fit the shell onto
prepared pan. Sprinkle desired toppings over dough,
and finish with a drizzling of olive oil. Bake 15
minutes or until the crust is golden and the topping
is bubbly. For a well-done crust bake 5 minutes
longer. Makes 1 Pizza
