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from Williams-Sonoma "Savoring America" Cookbook
1/4 cup warm water
1 1/2 teaspoons active dry yeast
1 tablespoon olive oil
1 teaspoon salt
about 1 3/4 cups flour

To make the dough, put the warm water in a large bowl and sprinkle the yeast over the surface. Let stand for 2 minutes. Whixk with a fork to dissolve, let stand until bubbly, about 10 minutes.

Whisk in the olive oil and salt. Add 1 1/2 cups of the flour, stirring with a wooden spoon. Turn the dough out onto a lightly floured work surface and knead gently until the dough is smooth and elastic, about 5 minutes, adding as much of the remaining 1/4 cup flour as needed to keep the dough from sticking to the board or your hands. Shape into a ball, transfer to an oiled bowl, turn to coat the dough with oil, and then tightly cover the bowl with plastic wrap. Let rise in a cool place for an hour.

Punch the dough down, reshape into a ball, recover the bowl, and let the dough rise again in a cool place for four hours.

Roll out dough. Lightly dust pizza pan with cornmeal and transfer dough to it.

Add toppings, brush the rim with seasoned oil. Cook for 20-25 minutes at 350ยบ F.

Toppings we love:

  • Mozzarella cheese
  • Fresh tomato
  • Basil
  • Olives
  • Fresh Crimini Mushrooms
  • Red Onions
  • Green Peppers
  • Sausage
  • Canadian Bacon
  • Tomato Sauce on bottom (optional, try it without sometime!)
  • Occassionally BBQ sauce and grilled chicken with Mozz.
  • Once I had Pear with gorgonzola or another mild cheese it was really yummy!
Tips: I actually made the dough yesterday and after letting it rise for a few hours on the oven punched it down and then left it in the refrigerator overnight. Last night, since the dough wasn't ready, we thawed out a few Rhodes Rolls and used those little balls of dough for mini individual pizzas. It was fun, especially because we could put what we wanted on our own, Kristin really enjoyed it too. It was in celebration of the LOST premiere. :P

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