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Ingredients for life
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17**
• 1 1/2 cups warm water (105°F-l 15°F)
• 1 package (2 1/4 teaspoons) of active dry yeast (check the
expiration date on the package)
• 3 1/2 cups bread flour (can use all-purpose but bread flour
will give you a crisper crust)
• 2 Tbsp olive oil
• 2 teaspoons salt
• 1 teaspoon sugar
Pizza Ingredients
• Olive oil
• Cornmeal (to slide the pizza onto the pizza stone)
• Tomato sauce (purée)
• Mozzarella or Parmesan cheese, shredded
• Feta cheese
• Mushrooms, thinly sliced
• Bell peppers, stems and seeds removed, thinly sliced
• Italian sausage, cooked ahead
• Chopped fresh basil
• Pesto
• Pepperoni, thinly sliced
• Onions, thinly sliced
• Sliced ham
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• A pizza stone, highly recommended if you want your pizza
dough to be crusty
• A pizza peel or a flat baking sheet
• A pizza wheel for cutting the pizza, not required, but easier
to deal with than a knife
1. In a heavy duty electric mixer bowl (such as a Kitchen Aid),
add the warm water. Sprinkle on the yeast and let sit for 5 minutes
until yeast is dissolved. Stir to dissolve completely if needed.
2. Attach a mixing paddle to the mixer. Mix in the olive oil, flour,
salt and sugar on low speed for about a minute. Replace with a
dough hook. Knead using the mixer and dough hook, on low to
medium speed, until the dough is smooth and elastic, about 10
minutes. If you don't have a mixer, you can mix and knead by
hand. If the dough seems too wet, sprinkle on a bit more flour.
3. Place ball of dough in a bowl that has been coated lightly with
olive oil. Turn the dough around in the bowl so that it gets coated
with the oil. Cover with plastic wrap. Let sit in a warm place (75-
85°F) until it doubles in size, about 1 to 1 1/2 hours (or several
hours longer, a longer rise will improve the flavor). If you don't
have a warm spot in the house you can heat the oven to 150
degrees, and then turn off the oven and let it cool till it is just a
little warm; then place the bowl of dough in the oven to rise.
At this point, if you want to make ahead, you can freeze the
dough in an airtight container for up to two weeks.
4. Place a pizza stone on a rack in the lower third of your oven.
Preheat the oven to 450°F for at least 30 minutes, preferably an
hour.
continued
on page 20