Homemade Pizza
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Publications International, Ltd., the Editors of. "Homemade Pizza." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/homemade-pizza-recipe.htm> 06 July 2009.
Homemade Pizza
Yield: Makes 4 to 6 servings
Ingredients:
1/2
tablespoon active dry yeast
1
teaspoon sugar, divided
1/2
cup warm water (105° to 115°F)
1-3/4
cups all-purpose flour, divided
3/4
teaspoon salt, divided
2
tablespoons olive oil, divided
1
can (14-1/2 ounces) whole peeled tomatoes, undrained
1
medium onion, chopped
1
clove garlic, minced
2
tablespoons tomato paste
1
teaspoon dried oregano leaves
1/2
teaspoon dried basil
1/8
teaspoon black pepper
1/2
small red bell pepper, cored and seeded
1/2
small green bell pepper, cored and seeded
4
fresh medium mushrooms
1
can (2 ounces) flat anchovy fillets
1-3/4
cups (7 ounces) shredded mozzarella cheese
1/2
cup freshly grated Parmesan cheese
1/3
cup pitted ripe olives, halved
Preparation:
1.
To proof yeast, sprinkle yeast and 1/2 teaspoon sugar over warm water in small bowl; stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly.*
*If yeast does not bubble, it is no longer active. Always check expiration date on yeast packet. Also, water that is too hot will kill yeast; it is best to use a thermometer.
2.
Place 1-1/2 cups flour and 1/4 teaspoon salt in medium bowl; stir in yeast mixture and 1 tablespoon oil, stirring until a smooth, soft dough forms. Place dough on lightly floured surface; flatten slightly. Knead dough, using as much of remaining flour as needed to form a stiff elastic dough.
3.
Shape dough into a ball; place in large greased bowl. Turn to grease entire surface. Cover with clean kitchen towel and let dough rise in warm place 30 to 45 minutes until doubled in bulk. Press two fingertips about 1/2 inch into dough. Dough is ready if indentations remain when fingers are removed.
4.
For sauce, finely chop tomatoes in can, reserving juice. Heat remaining 1 tablespoon oil in medium saucepan over medium heat. Add onion; cook 5 minutes or until soft. Add garlic; cook 30 seconds more. Add tomatoes with juice, tomato paste, oregano, basil, remaining 1/2 teaspoon sugar, 1/2 teaspoon salt and black pepper. Bring to a boil over high heat; reduce heat to medium-low. Simmer, uncovered, 10 to 15 minutes until sauce thickens, stirring occasionally. Pour into small bowl; cool.
5.
Punch dough down. Knead briefly on lightly floured surface to distribute air bubbles; let dough stand 5 minutes more. Flatten dough into circle on lightly floured surface. Roll out dough, starting at center and rolling to edges, into 10-inch circle. Place circle in greased 12-inch pizza pan; stretch and pat dough out to edges of pan. Cover and let stand 15 minutes.
6.
Preheat oven to 450°F. Cut bell peppers into 3/4-inch pieces. Trim mushroom stems; wipe clean with damp kitchen towel and thinly slice. Drain anchovies. Mix mozzarella and Parmesan cheeses in small bowl. Spread sauce evenly over pizza dough. Sprinkle with 2/3 of cheeses. Arrange bell peppers, mushrooms, anchovies and olives over cheeses.
7.
Sprinkle remaining cheeses on top of pizza. Bake 20 minutes or until crust is golden brown. To serve, cut into wedges.
This recipe appears in: Italian
