- 3 cups all-purpose flour
- 2 packages quick-rising dry yeast
- 3 teaspoons sugar
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
- cornmeal to sprinkle on baking pan
Combine flour, sugar, salt, and yeast in a bowl. Add water and oil, blend until mixture forms a ball.
Place dough on lightly floured surface and knead till smooth and elastic, 3 or 4 minutes. Let rest ten minutes before stretching. (I usually let it rest more like 45 minutes or so).
Preheat oven to 425
(I usually add about 1 T. of wheat gluten too. This is in a small box with the baking supplies at the store. It will make the dough very elastic. I use it in all my breads and it makes a huge difference).
Sprinkle cornmeal on an oiled baking sheet or preheated pizza stone if you have one (I wish!). Pat the dough flat and gently stretch it to the shape of the pan. Add your toppings and bake 10-15 min. Check that the bottom is golden. I start low in the oven and then move the pizza to a higher rack to finish.
Toppings…ANYTHING you desire! Tonight its roasted squash kielbasi tomato onion reduction and feta!
This one is arugula, caramelized onions and pecorino.
Inspired by Demetrios’ pizzas and adapted from a recipe from a mom of a friend of his.