Dough
1 tsp. active dry yeast
2/3 cup warm water (110 degrees)
2 cups all purpose flour
1 tsp. salt
2 T. olive oil
oil for bowl
Sprinkle yeast over water and let stand 1 minute. Stir until yeast dissolves. In bowl,
combine the flour, salt and olive oil. Stir in the water and yeast. Stir until soft dough
forms. Knead for 5 minutes, adding more flour if dough is wet. Coat a bowl with oil.
Add dough: wrap in plastic; allow to rise 1 1/2 hours. Flatten dough in work surface.
Roll out to a 12″ diameter. Place on pizza stone or on round pizza tray.
Topping:
2 cups tomato sauce
1 lb. fresh mozzarella, thinly sliced
1/2 cup grated Romano cheese
1/4 cup chopped fresh basil
1 T. dried oregano
1 tsp. dried red pepper flakes
2 T. olive oil
Spread sauce over dough evenly to edge of dough. Sprinkle on mozzarella, grated
cheese, basil, oregano and red pepper flakes. Drizzle on the olive oil. Bake on
bottom shelf of 475 degree oven for 12-15 minutes or until crispy and cheese ins
bubbly. Serve at once. Serves 4.
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