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Thin Crust Basic Pizza
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Carme Engel
| Pizza dough* | |
| 1 teaspoon | active dry yeast |
| 1 2/3 cup | unbleached flour |
| 1 cup | cake flour |
| 1 teaspoon | salt |
| 1 cup | warm, (105-115 degrees) |
| Sauce | |
| 1 tablespoon | olive oil |
| 2-3 cloves | garlic, peeled and smashed |
| 3½ pounds | vine ripened tomatoes, peeled and seeded, or 2 28-ounce cans of 6-1 brand of tomatoes |
| 1 teaspoon | salt |
| ½ teaspoon | sugar |
| 1 teaspoon | dried oregano or 1 to 2 tablespoons fresh oregano |
| 1 teaspoon | dried basil or 1 to 2 tablespoons fresh basil |
Suggested pizza toppings
Any vegetable topping such as: onions, mushrooms, green pepper, zucchini, or
spinach.
Any meat toppings such as: pepperoni, ham, bacon, sausage, or salami.
Any cheese toppings such as: Mozzarella, Monterey Jack, Muenster, cheddar, or a
combination of cheeses
Sauce: Drizzle olive oil over tomatoes and add smashed cloves of garlic. Add remaining ingredients and stir. Let set until ready to use. This sauce freezes well.
Toppings: Sauté your choice of vegetable in a small amount of olive oil before topping pizza. If you choose sausage or any raw meats, cook before topping pizza. Fresh tomatoes can be used (there is no need to cook them first). As a final topping you can use 1-2 tablespoons grated Romano or Parmesan cheese.
*If you have a bread machine, just use the machine's recipe for pizza dough. That's what I really do or I use my food processor!
**If you use another type you must drain and chop the tomatoes.
From Carme Engel.
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