Pizza
Makes 2 Pizzas
Crust:
2 Tbsp yeast
2 ½ cups warm water (between 105º-110º F).
2 tsp sugar
2 tsp salt
¼ cup oil (any oil you chose will be fine; I use vegetable oil)
5 cups flour
Sauce:
1 28 oz. can tomato sauce
Dried basil (a good amount)
dried oregano (not as much; it can be strong)
dried parsley
dried minced garlic
freeze-dried onions
1 Tbsp balsamic vinegar (optional)
1/3 cup or less olive oil
Mozarella Cheese
Toppings of choice
Some ideas for toppings:
Food Storage Toppings: canned olives, canned chicken, canned ham (or frozen), BBQ sauce, turkey (frozen or canned)
Garden toppings: tomatoes, basil, peppers, onions, pesto sauce
Preheat oven to 450º.
Grease 2 pizza pans or 2 large cookie sheets.
In a glass measuring cup or bowl, dissolve the yeast in the warm water. Allow it to rest about 5 minutes until it proofs (it will bubble up and become foamy).
In a large bowl, mix all remaining ingredients. Add the yeast and water after it has proofed.
Lightly flour your counter and dump out the dough onto it. Flour your hands and knead the dough for 5 minutes.
Using a dough scraper or a knife, divide dough into 2 pieces.
Use a floured rolling pin to roll out the dough to fit your pizza pans or cookie sheets.
Add sauce, cheese, and toppings.
Bake for 12-15 minutes until the crust is lightly browned.
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