Ricotta recipe, a sure hit with every bite. Dress it up with your favorite toppings and be nice—
pizza was meant for sharing!
1 packet (¼ ounce or 2¼
teaspoons) active dry yeast
1 teaspoon sugar
¾ cup warm water
2 cups fl our
½ teaspoon salt
2 teaspoon Italian spice,
or 1 teaspoon oregano mixed with
1 large pinch each rosemary,
sage and thyme
2 tablespoons olive oil
In a small bowl, combine yeast, sugar and warm water.
Let sit for 5 minutes, or until foamy. In another bowl, sift
together fl our, salt and herbs. Add yeast mixture and oil to
fl our mixture and stir with a spatula until combined. Turn
dough out onto a fl oured surface and knead for about 5
minutes, or until smooth and elastic, adding more fl our as
needed. Place in an oiled bowl and turn to coat. Cover with
a kitchen towel and let rise in a warm place for an hour, or
until doubled in size.
Turn dough out onto a lightly fl oured surface. Roll out
with a rolling pin or push with your hands to get crust to
desired thickness. The dough may resist your effor ts, but if
you are gentle yet fi rm, it will stretch out.
Preheat the oven to 450 degrees if using a pizza pan;
preheat the oven to 500 degrees if using a pizza stone.
Lay dough on a pizza pan, or parchment paper if using a
pizza stone, sprinkled with a little fl our or cornmeal and
top with your favorite sauce and toppings. If using a pizza
pan, bake at 450 degrees for 15 to 20 minutes, or until
bottom of crust is browned and bread sounds hollow when
tapped with a spoon. If baking on a pizza stone (which I
can’t recommend highly enough), bake at 500 degrees for
7 to 9 minutes, or until bottom of crust is browned. Store
leftover pizza covered in the fridge.
Yield: 1 PIZZA, 8 SLICES
Prep time: 20 MINUTES ACTIVE
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