recipe 101503

October 15, 2003

Brown and Serve Pizza

4 to 41/2 cups flour

1 teaspoon sugar

1 teaspoon salt

1 package dry yeast

11/4 cups very hot tap water

1/4 cup olive oil

Tomato sauce (see below)

1/2 grated Parmesan cheese

2 teaspoons dried oregano leaves


1 pound mozzarella cheese (grated)

Garnish: onion rings, sliced mushrooms and green pepper strips (all sauted); sliced pepperoni anchovies, etc.

In a large mixing bowl thoroughly stir together 11/2 cups of the flour, sugar, salt and yeast (just as it comes from the package); gradually stir in very hot tap water and the oil.

With electric mixer at medium beat 2 minutes, scraping bowl several times. Add 1/2 cup flour or enough to make a thick batter. Beat at high speed for 2 minutes, scraping several times. Stir in enough more flour to make a soft dough.

Turn out onto lightly floured surface; knead until smooth and elastic (8 to 10 minutes). Place in greased bowl; turn to grease top. Cover bowl with a towel; let rise in warm draft-free place until doubled (about 45 minutes).

Punch down dough; turn out onto lightly floured surface. Divide dough into 4 equal parts. Roll and stretch each piece into a 12-inch round; be careful not to stretch center too thin. Place in ungreased 12-inch pizza pan. Form a standing rim of dough around edge.

Bake in a preheated 425-degree oven for 5 minutes; place a sheet of foil over each pan without bending down foil edges & bake 3 minutes longer. Using spatula carefully press down any bubbles that have formed. Remove crusts from pans and place on wire racks to cool. Wrap tightly with plastic wrap; refrigerate up to 8 days. Bring to room temperature before using; don't worry if crusts have bubbles; sauce will weigh them down.

When ready to bake, place crusts on oiled pizza pans; spread about 3/4 cup tomato sauce over each crust. Sprinkle each with 2 tablespoons parmesan cheese, 1/2 teaspoon oregano and 1/4 of the mozzarella cheese. Brush edge of crust with extra olive oil.

Garnish with onion, mushrooms, green peppers, pepperoni and anchovies. (Use all your favorite toppings.)

Bake in preheated 425-degree oven until crust is browned - about 25 minutes. (I use the bottom rack). Be sure to use a pizza wheel to cut the thin crisp crusts into wedges; even a very sharp knife will not do a good job. Serve hot.

Tomato Sauce

3 tablespoons salad oil

1 cup finely chopped onion

1 can (1 pound, 12 ounces) Italian-style plum tomatoes

1 can (6 ounces) tomato paste

3 teaspoons salt

1/4 teaspoon pepper

3 teaspoons crumbled basil leaves

1 bay leaf

1 large clove garlic crushed

In a dutch oven or similar saucepan, heat the oil. Add the onion; gently cook, stirring often until onion is transparent but not brown. Stir in remaining ingredients. Bring to a boil. Simmer uncovered, until thick (about I hour) and reduced to about 3 cups. Sauce is not supposed to have a smooth texture. Remove bay leaf before using.|10/13/03***

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