21 Jan – pizza
spinach & banana peppers
cheeese
sausage & carmelized onions

pizza crust
from Favorite Italian Dishes, Paragon Publishing ©1999
this recipe seems to make one crust.
I made two thin crusts by rolling it with a rolling pin.
1/4 oz. active yeast
1 tsp. sugar
1 C. hand-hot water
3 C. bread flour (I used 2 C. unbleached all purpose and 1 C. whole wheat)
1 tsp. salt
1 T. olive oil

1. Place the yeast and sugar in a measuring cup and mix with 4 T. of the water. Leave the yeast mixture in a warm place for 15 minutes, until frothy.
2. Mix the flour with the salt and make a well in the center. Add the oil, the yeast mixture, and the remaining water. Using a wooden spoon, mix to form a smooth dough.
3. Turn the dough onto a floured counter and knead for 4–5 minutes, or until smooth.
4. Return the dough to the bowl, then cover with and oiled sheet of plastic wrap and leave to rise for 30 minutes, or until doubled in size.
5. Knead the dough for 2 minutes. Stretch the dough with your hands, then place it on an oiled cookie sheet, pushing out the edges until even. The dough should be no more than 1/4 inch thick because it will rise during cooking.
6. Spread sauce and toppings evenly over the pizza base. Top with grated mozzarella and bake in a preheated oven at 400˚ for 20–25 minutes.