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| Moiya's paddle and skin for pizza |
1 28 oz. canned crushed tomatoes
1 Tbls. dried parsley
2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. marjoram
1/4 tsp. freshly ground pepper
1/4 cup olive oil
2 tsp. granulated garlic powder
1/4 cup red wine vinegar
1 1/2 tsp. salt
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| ... pizza stone ... about $40 ... |
1. hand toss dough and lay on pizza peel (I put
whole wheat flour & cornmeal on the peel .
2. lightly brush dough with olive oil (creates
barrier so dough doesn't get soggy)
3. Put sauce on.
4. Sprinkle a bit of cheese
5. Add toppings ( veggies & meat....)etc.)
6. Top with grated parmesan reggiano
7. Do you like spices?(top with whatever
you prefer......sesame seeds, dried red chilli
peppers, oregano, fresh basil.....and for sure
always fresh ground pepper.
8. Now throw it in the oven (as hot as your oven
can go....make sure to put the stone in the
oven first, then turn the oven on.....and let the
stone get hot for a good half and hour.)
The Pizza will only take 8-12 min. max.
Oh Yummy!
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| ... stone can be purchased in a box like this ... |
3 c. bread flour * it is important to use Bread flour*
1 1/2 cups all purpose flour
1 tsp, salt
1 tsp. yeast
1/2 cup olive oil
1 1/2 cups water (warm)
Mix just for incorporation;
Rest for 5 min.; Mix some more; Let rise for 2 hours
Put in fridge in balls. (overnight) Spray inside of Zip lock bag before inserting ball of dough
Take out and let go to room temperature (about 2 hours before using)
If not refrigerating......Just let the dough rise for 2 hours.
Directions:
Number Of Servings:4 12 inch Pizza's
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