Pizza!

Preparation Time: 3 hours

Yield: One thick juicy 12" pizza

Dough:

Dissolve 1 1/2 tsp yeast in 2/3 cup 85-100 ° F water.

Mix in large bowl:

2 cups all-purpose flour (Robin Hood)

1 tsp salt

Make a hole in the flour.

Add 1 tablespoon olive oil to yeast mixture and pour them into the flour.

Mix well and then kneed on floured board for 10 minutes.

Cover in bowl with damp cloth and let dough rise for 2 hours in a warm place.

Prepare 3/4 - 1 cup of Tomato Sauce or quick Pizza Sauce

Slice one 100 gram Schneiders Pepperoni into 1/4" thick medallions

Quarter two slices of Sandwich style Ham

Slice up enough fresh mushrooms to generously cover the pizza

Grease a large pizza pan or baking sheet

Place the rizen dough on the pan and use your fists to slowly spread and flatten it to the desired size. Try to not compress the dough, and do not flip the dough in the air. Curl up the edges and pinch them to make a dam to contain the sauce while it's cooking.

Poke thorugh the base of the pizza with a fork in several places.

Spread the sauce around the edges of the pizza, covering all outside areas. The middle will take care of itself if there is not enough to cover it.

Generously sprinkle oregano and chopped parley over the sauce.

Cover the sauce with a layer of crumbled Mozzarella cheese.

(Most of the cheese on a pizza should be on the bottom layer, with only a bit on the top as a garnish. Most Canadians get it backasswards.)

Lay down the pepperoni, then the ham, then the mushrooms.

Cover lightly with more crumbled mozzarella.

Bake in a 400 ° F oven for 25 -35 min until the outer crust is lightly browned.

Once you have tasted this dough, you will never be able to eat commercial pizza again. It will taste like greased cardboard by comparison.

This pizza freezes well but takes at least 90 min to reheat from frozen in a 325°F toaster oven. It does not microwave well from frozen.

© WRinehart2005 All rights reserved.

Reproduction or distribution without the express written consent of the author is prohibited under international copyright law