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September 7, 2011
S H O W D O G S G R O O M IN G S A L O N &
B O U T IQ U E
926 N LOM BARD
K IR T I.A N IX < )R 9 7 2 1 7
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T lT tS-SA T 9 AM -7PM
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A N D Y< it'R KITTY W ILL BE PRETTY
8. Brush the top of the dough with olive oil (to prevent
Tip: Instead o f buying an expensive pizza stone, go
to your local tile guy and get the largest (to fit in
your oven) UNGLAZED quarry tile.
Homemade Pizza
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5. Remove the plastic cover from the dough and punch
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the dough down so it deflates a bit. Divide the dough
in half. Form two round balls of dough. Place each in its
own bowl, cover with plastic and let sit for 10 minutes.
6. Prepare your desired toppings. Note that you are not
going to want to load up each pizza with a lot of
toppings as the crust will end up not crisp that way.
About a third a cup each of tomato sauce and cheese
would be sufficient for one pizza. One to two mush­
rooms thinly sliced will cover a pizza.
7. One ball of dough at a time, flatten it with your hands
on a slightly floured work surface. Starting at the center
and working outwards, press the dough to 1/2-inch
thick. Turn and stretch the dough until it will not stretch
further. Let the dough relax 5 minutes and then continue
to stretch it until it reaches the desired diameter -1 0 to
12 inches. Pinch the edges to form a lip.
it from getting soggy from the toppings). Use your
finger tips to press down and make dents along the
surface of the dough to prevent bubbling. Let rest
another 5 minutes.
9. Lightly sprinkle your pizza peel (or flat baking sheet)
with com meal. Transfer one prepared flattened dough
to the pizza peel. If the dough has lost its shape in the
transfer, lightly shape it to the desired dimensions.
10. Spoon on the tomato sauce, sprinkle with cheese,
and place your desired toppings on the pizza.
11. Sprinkle some cornm eal on the baking stone in
the oven (watch your hands, the oven is hot!).
Gently shake the peel to see if the dough will easily
slide, if not, gently lift up the edges o f the pizza and
add a bit more cornm eal. Slide the pizza o ff o f the
peel and on to the baking stone in the oven. Bake
pizza one at a time until the crust is browned and the
cheese is golden, about 10-15 m inutes. If you want,
toward the end o f the cooking time you can sprinkle
on a little more cheese.
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