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Instructions |
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Put water, sugar and yeast in mixing bowl and let
yeast dissolve and start to foam (5-15 minutes)
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Start the mixer and gradually add the flour then
oil. Adjust water, flour and oil levels till
desired consistency is reached (can be a little
floury). Let rise 2 hours.
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Cover pizza stone with olive oil and roll out the
dough directly on the stone (saves with the mess and
adds crispiness to the dough).
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Bake at 475 or as high as your oven can take it
without triggering the smoke alarm. Baking time
will depend on how thin you rolled it out. Don't
overbake or you'll just have crusty, hard-to-chew,
pizza. I like it best when the dough just sets
and is still very soft.
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Serving
Suggestions |
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Caesar salad, applesauce, root beer
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Originally Submitted
11/9/2011
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