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I should really be calling this a Sunday Pizza because that's the only day I get to make this for a quick bite for the family, and it's a great little satisfying lunch with just salad on the side...perfectly even cut little squares on the one side, as you can see, it's just plain, with organic tomato sauce topping, and (not so organic) shredded mozzarella cheese. On the smaller side, is topped with sauteed, sliced onions, pitted kalamata olives, and pepperoni (my favorite...sorry, not so light and healthy, but oh, so good! The crust is the best part made with the most awesome flour, even better than bread flour for the pizza, called, Eagle Mills, all Natural all Purpose, unbleached flour...a wholesome blend of white, and ultra grain flour. Pizza was devoured, within a few minutes. |
Home made Pizza Dough
1pkg active dry yeast
1/2 teaspoon sugar
1 cup of warm water
3 cups of unsifted Eagle Mills all Purpose unbleached flouror 1 1/2 cup whole wheat flour, and 1 1/2 cup all purpose flour
2 teaspoons salt
In a small bowl, dissolve the yeast in the 1 cup of warm water, with sugar. Let stand 5 minutes until foamy. In a large bowl, combine flour and salt. Add yeast mixture with fork, stir until dough forms. Turn dough out onto a lightly floured surface. Knead dough for 10 minutes, or until smooth and elastic. Grease a large bowl all around the surface, with the olive oil. Place the dough into the bowl, and turn to coat. Cover with a plastic wrap, or a towel, and place in a draft free place for about 1 to 2 hours, until doubled in bulk. Punch dough down, and place the dough on to the floured surface, cover it by placing the bowl over it, and let it rise again, for an additional 1 hr. Now, you can roll the dough out with a rolling pin, and place it on a 12 in round pizza pan, or you can make a rectangular form, and place it on a 9x13 flat baking sheet. Preheat oven to 500 degrees and pre-bake for 10 minutes, so when you put the topping on it it won't come out soggy, underneath the topping. Top with basic sauce, and cheese, or with your favorite toppings, and bake for an additional 12-15 minutes until dough get nice and crunchy, and cheese is melted, and bubbly. Serves 6
note:
click on the highlighted portion of the Eagle Mills flour to get more information, regarding this wonderful flour.
Basic Pizza Sauce
1 can of 28 oz. organic tomato sauce
or tomato sauce of your choice
3 Tbsp. olive oil
salt and pepper to taste
dry herbs of your choice, or leave plain
( I just used 3 large whole fresh basil leaves in the sauce)
Fresh basil leaves for decoration (optional)
In a large saucepan, heat ingredients till simmering, Cook stirring occasionally, 15 minutes, or until thickened. Cool before spreading on pizza dough.
