Pizza
(from AmericnJewl’s recipe box)
This makes 2 largish or 3 medium thin-crust pizzas, enough for 2 very hungry people or 4 normal-appetite people, accompanied by a good salad.
Source: Just Hungry
Categories: Italian, entree, not tried, vegetarian
Ingredients
- 1 batch of pizza dough (see recipe)
- 2 cups of basic tomato sauce (see recipe)
- 1 cup of grated Parmesano Reggiano or Grana Padano or similar cheese
- Olive oil
- 2 cups Mozzarella, shredded
- Toppings such as thinly sliced onion, thinly sliced green pepper, anchovies, canned artichoke hearts, and a couple of slices of raw ham (proscuitto-type ham). Other toppings you could use include pitted black olives, thin slices of pepperoni or salami, sl
- Dried oregano
Directions
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If using a baking stone or tiles: put the stone or tiles in the oven and heat at the highest temperature possible (for our oven this is 250° C) for at least 30 minutes. A drop of water on the stone should sizzle and evaporate immediately. If baking on a sheet, heat your oven in the normal way to the highest temperature possible.
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For two pizzas about 16 inches / 45 cm in diameter: cut the risen pizza dough in half. Coat the peel with flour. Gently stretch out the dough with your hands, turning it a lot, to make a circle (or rectangle, if that fits your oven better. As you can see from the picture, mine is somewhat in the shape of Australia.) that’s more or less even in thickness. Try to make it as thin as you can, for a crispier crust. Place it on the floured peel. If you’re baking it in a pan, brush the pan with olive oil, dust with a little cornmeal, and put the dough on that.
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Brush the dough with a little olive oil. Sprinkle half of the grated Parmesano or Grana Padano on top. Spoon half of the tomato sauce on top, and spread it out evenly. Put on your toppings – the cheese goes on last, unless you want something on top of that to become crisp. I put the ham on top of the cheese for this reason. Sprinkle with some oregano.
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Slide the pizza on the stone or tiles. Bake for 10-12 minutes – but start checking at around 8 minutes. If using a baking sheet, bake for about 15 minutes, until the cheese has melted and is sizzling, and the crust looks brown. If you bake on a stone it will even be blistered.
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Eat immediately.