|Classic Cheese Pizza|
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Classic Cheese Pizza
1 oz fresh yeast or 1/2 oz dried yeast
Crumble the fresh yeast or sprinkle the dried yeast and a pinch of sugar into 3 tablespoons of lukewarm water. Be sure that the water is lukewarm (110 - 115 F. - neither too hot nor too cold to the touch) Let it stand for 2 to 3 minutes, then stir the yeast and sugar into the water until completely dissolved. Put the cup in a warm, draught-free place for 3 to 5 minutes, until the yeast bubbles up and the mixture almost doubles in volume. If the yeast does not bubble, start over again with fresh yeast.
Sift the flour and salt into a large, warmed bowl. Make a well in the
centre of the flour and pour in the yeast mixture, 3/8 pint of lukewarm
water and 3 tablespoons of the olive oil. Mix the dough with a fork or
your fingers. When you can gather it into a rough
Now preheat the oven to 450 F. Punch the dough down with your fists and break off about one quarter of it to make the first of the 4 pizzas. Knead the small piece on a floured board or a table for a minute or so, working in a little flour if the dough seems sticky. Flatten the ball into a circle about 1 inch thick with the palm of your hand. Hold the circle in your hands and stretch the dough by turning the circle and pulling your hands apart gently at the same time.
When the circle is about 7 or 8 inches across, spread it out on the floured
board again and pat it smooth, pressing together any tears in the dough.
Then roll the dough with a rolling pin, from the centre to the far edge,
turning it clockwise after each roll, until you have a circle of pastry
about 10 inches across and about
Pour 6 tablespoons of the tomato sauce on each pizza and spread it with
a pastry brush or the back of a spoon. To make a cheese pizza, sprinkle
the sauce with 6 tablespoons of mozzarella and 2 tablespoons of grated
parmesan. Dribble 2 tablespoons of olive oil over the pizza and bake it
on the lowest shelf or the floor of the oven. Reduce the oven temperature
to 400 F after 5 minutes and cook for about 10 minutes in all, until the
crust is lightly browned and the filling bubbling hot.
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