Crust
- 1 1/4 teaspoons [4 g] active dry yeast
- 1/3 cup [80 mL] warm, 110 to 115°F [43 to 46°C], water
- 140 g [1 cup ] unbleached flour
- 1/2 teaspoon [2.5 mL] salt
- 1 tablespoon [15 mL] vegetable oil
Basic Ingredients
- 1 cup [250 mL] pizza sauce
- 1 ounce [30 g] grated Romano cheese
- 1 ounce [30 g] grated Parmesan cheese
- 3 1/2 ounces [100 g] shredded Mozzarella cheese
Toppings
- 1/3 pound [150 g] cooked crumbled ground beef
- 1/3 pound [150 g] cooked crumbled sausage meat
- 3 1/2 ounces [100 g] cleaned fresh mushroom slices
- 1/2 small onion, really finely chopped
- 1/2 small sweet green pepper, membranes removed and seeded, chopped
- 1/2 [6-ounce / 170-g] pepperoni stick, thinly sliced
- 5 stoned green or ripe olives, sliced
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- Dissolve yeast in warm water for 5 minutes.
- Add unbleached flour and salt to the bowl of a food processor already fit with the steel blade.
- Combine vegetable oil with yeast mixture.
- Processor running, slowly pour yeast mixture through the feeding tube.
- Process until dough shapes into a ball.
- Transfer dough onto a working surface, flour your hands and knead dough into a ball.
- Transfer dough into a greased bowl.
- Allow dough to rise for 30 minutes.
- Preheat oven to 425°F [220°C].
- Punch dough down.
- Shape dough to fit a greased 10-inch [25-cm] pizza pan.
- Evenly spoon pizza sauce over dough; evenly sprinkle with grated Romano cheese and Parmesan cheese, and shredded Mozzarella cheese.
- Top to taste with any combination toppings [cooked crumbled ground beef or sausage meat, mushroom slices, chopped onion and sweet green pepper, pepperoni slices and/or green or ripe olive slices].
- Bake into prehetaed oven for approximately 20 to 30 minutes, to melt and brown cheeses.
- Serve immediately, cut into wedges.
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