Prior to going to open mat on a Sunday, I made the pizza dough. It doubled in size when I returned.
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Ingredients
- Pizza Dough
2 cups all purpose flour
1 cup bread flour
1/2 cup whole wheat flour
1 package yeast
1 cup hot water
1 tablespoon diastolic malt powder or 1 tablespoon sugar (or both)
- Sauce
1 cup tomatoes freshly crushed (or 1 can)
Cloves of garlic
Chopped onion
1 can tomato paste (small)
Herbs (fresh basil, parsley) or dried herbs (Herb de Provence)
Mushrooms (optional)
Ingredients for Toppings
Sausage – Cooked and greased drained
Mozzerella
Parmesan Cheese
Any vegetables such as tomato slices, garlic, onion, mushrooms, peppers, spinach, etc.
Directions
- Preheat oven to 425 (Viking) or 350 (regular oven).
Once the dough has had ample time to rise, cook the dough by itself for 5 minutes. - Add sauce and sausage
- Add toppings
- Cook again for 5-10 minutes until the toppings start showing signs of crisping
- Add mozzerella (enough to cover the pizza) and parmesa cheese
- Cook again until the cheese is bubbly and thoroughly melted
- Take out of the oven and let it cool for 5 minutes before cutting into slices.
I served the pizza with a side salad with toasted pine nuts.
Check out the post on how to make homemade salad dressings. Homemade dressings with homemade Mayonnaise
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