:: Aquamarine Stardust ::
// top nav bar
:: PIZZA ::

Ingredients for Crust (Toppings left to your discretion)

1 pouch
1 c.
2 tsp
2-3 c.
1 tsp
active dry yeast (e.g., Fleishmann's)
warm water, 105-115 F
olive oil
flour, add until not sticky
corn meal

:: 1 :: Pour yeast and sugar into warm water. Stir thoroughly and wait until it starts to bubble (takes a few minutes).

:: 2 :: Slowly add water to 2 cups of flour (in a bowl) and add salt and olive oil.

:: 3 :: Stir and/or knead for a few minutes until you get a non-sticky ball; if necessary, add more flour until it is no longer sticky.

:: 4 :: Place ball of dough into a tupperware container or bowl and cover with a moist towel. Store in a warm (at least room temperature) spot and wait for it to double in size, which takes 20-25 minutes.

:: 5 :: Cover cleaned counter with corn meal and shape dough to appropriate size, taking into account that the dough will continue to rise (and therefore thicken) in the oven. This dough should make one large pizza or two medium ones.

:: 6 :: Apply olive oil around the edges of the dough to make sure the crust does not burn.

:: 7 :: Add sauce, cheese, and toppings. Many sauces work besides marinara; pesto, alfredo sauce, barbecue sauce, curry, etc. My favorite toppings include broccoli, kalamata olives, bell peppers, onions, mushrooms, and turkey sausage.

:: 8 :: Bake in oven at 450 F for 15-20 minutes, or until done.

Note: You can add the yeast and water directly to flour, but in this case, you need to attain a temperature of 120-130 degrees.