3 1/2 c. flour
2 t. salt
1 t. yeast
2 T. olive oil plus more for pan
1 1/2 c. water
Mix flour, salt, yeast and oil in bowl of mixer. Add water. Mix well on low speed for 6 minutes. Generously oil a rimmed baking sheet and ball of dough. Place dough on baking sheet cover with plastic wrap. Let rise for 2 hours. Heat oven to 475 or 500.
Spread dough to edges of pan. Top with mozzarella, Roma tomatoes, basil, and a little drizzle of oil. Bake for 20 minutes!
Comments (7)
I could eat this every night!
Posted by Barb Cabot | September 24, 2012 8:40 AM
Posted on September 24, 2012 08:40
I learned to do this at John C Campbell Folkschool (www.folkschool.org) a few years ago.
My grandmother made her own and always put anchovies on just for me. I can remember my friends exclaming "But it's not round!" They loved it in spite of it's shape.
You always spark a memory.
Posted by Jo | September 24, 2012 8:56 AM
Posted on September 24, 2012 08:56
Dennis' Italian family has never done pizza in the round either! My 92 year old mother-in-law still makes pizza dough weekly! She keeps the dough in the fridge and even freezes it from time to time. Sometimes she takes a golf ball size of dough, sticks a chunk of cheese in the middle, and fries it. Yum!
Posted by cathy b | September 24, 2012 12:05 PM
Posted on September 24, 2012 12:05
Looks great! I think that I can do this.
Posted by Jan | September 24, 2012 3:37 PM
Posted on September 24, 2012 15:37
What size pan?
Posted by Jan | September 24, 2012 8:39 PM
Posted on September 24, 2012 20:39
13x18" rimmed cookie sheet
Posted by Palma | September 25, 2012 6:24 AM
Posted on September 25, 2012 06:24
So I assume that ou eren't eating any of ths with all of those tomatoes!
Posted by Jerry | September 25, 2012 3:24 PM
Posted on September 25, 2012 15:24