Tuesday, August 10, 2010


3 cups flour
Instant yeast 1 tsp 
Salt- up to 1 tsp
Lukewarm water  1-1/3 c 

2 cloves of garlic
1/4 mayonnaise ( enough to lightly cover all pizzas)
2 cups crushed tomatoes
block of mozzarella (part skim works best usually, but some whole milk mozzarella is dense enough)
italian seasoning and dried hot pepper flakes 

Combine flour, yeast and salt in large bowl. stir. making a whole in the center of the bowl, add water and incorporate flour working from the outside in. When all water is worked in, begin to knead the dough,(I just knead right in the bowl)until dough reaches a consistent texture. Cover with a wet dish towel and let rise in a warm spot ( over the fridge will work)about 3 hrs. I've definitely done less in a pinch but I prefer to make it the day before, let it rise and then refrigerate until I need it. Let it sit out about 5 mins after coming out of the fridge before shaping into pizzas.
Set oven to 500 with bread stone on middle rack.
Pinch off a small handful of dough, pat flat between hands then stretch from the middle out. Prick all over with a fork or docking wheel. Place in oven and cook about 4 minutes ( about half way). I like to roll three, prick three, bake three until they are all baked half way and then add the toppings.
Crush garlic and mix with mayonnaise. Brush over pizza crusts in a thin layer. Top with crushed tomatoes (about 1-3 tablespoons per crust). And fresh grated mozzarella.
Bake until cheese is bubbling and just starting to brown. Eat right away or over the next day or so. To reheat, place on baking stone in cold oven set to 350, about 8 mins.
Top with seasons of your choice.

* Recently I have started replacing 1/2 cup of the white flour with whole wheat bread flour. The result is a slightly crispy exterior with a chewy interior. My family is even more pleased. 

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