2-1/2 cups warm water
1-1/2 packs dry yeast
1/2 olive cup oil
1 tsp salt
Mix your wet ingredients together & then add them to the flour & salt mixture. Mix till dough comes together in a ball. The dough will be sticky and may need small increments of flour mixed in.
Let proof for an hour covered, the dough will almost double in size. Pull out dough on a floured surface and squeeze down a little. Pull about softball size pieces of dough and roll out with a rolling pin. The dough should be thin as it will rise a little when cooked. Make sure you have plenty of flour and corn meal on your board so it’s easy to slide the pizza onto your pizza Stone.
Italian Sausage (very small pieces) the sausage will need to cook so small pieces are good
Bacon semi cooked and sliced
Pancetta (Italian salt cured bacon)
Prosciutto (Italian salt cured ham)
Sliced onions (very thin)
Sliced mushrooms (very thin)
Sliced tomatoes (very thin)
Diced or thinly sliced green or red bell pepper
Sliced Jalopeno (very thin)
Marinara Sauce or store bought pizza sauces.
Shredded Parmegiano Regiano, Romano, Asiago or all.
The ingredients can be done in any combination you want except the sauce unless you don’t want sauce.
Have your oven and “Pizza Stone” preheated to 485-500 degrees depending on how accurate your oven is. Getting your pizza from the board to the pizza stone is a little tricky at first but it took me about 2 pizzas to develop a technique. Shaking the board while pulling back will deposit the pizza onto your stone. Remember the flour and corn meal, this is the key to getting the pizza to move!
Cook pizza for 10-14 minutes until the cheese has melted and the crust is golden brown. You will have to pay attention after ten minutes; the cheese and crust goes from perfect to burned very quickly.
This is a great recipe for people with kids and can be very fun. Just roll out smaller pieces of dough and let the kids make their own personal pizza; they will love it.
Makes 3-4 large pizzas or 6-7 Personal pizzas.