Brick Oven Pizza at Home
25
Oct
Oct
Pizza baked on a stone beats take-out any day!
For the Dough
1 Packet of Dry Yeast
1 cup Warm Water (milk or apple juice may be substituted)
1 tbsp Sugar
⅓ cup Oil
3 cups Flour
2 tbsp Coarse Salt
For the Topping
8 oz Tomato Sauce for each pizza--it may be Plain, Marinara, Seasoned, Homemade, or Store-bought.
8 oz Shredded Mozzarella Cheese per Pizza
Thinly Sliced Vegetables-onions, peppers, mushrooms, eggplant, etc...
1
Sprinkle yeast into a large mixing bowl.
2
Add the warm water and sugar.
3
Add the oil, flour and salt.
4
Stir together to combine the ingredients.
5
Knead to a smooth dough and form into a disc.
6
Preheat oven to 350 degrees F.
7
Roll out dough to a 15” circle.
8
Sprinkle the baking stone lightly with corn meal or matzo meal.
9
Transfer dough to a Pizza Stone.
10
Spread sauce evenly over dough, up to one inch from the edge.
11
Season with pepper and herbs, if you like.
12
Sprinkle cheese over the sauce and add vegetables as desired.
13
Bake 25 Minutes- 30 Minutes, turning pan once during baking to promote even browning of edges.
CategoryBread, Homemade Crafts
Ingredients
For the Dough
1 Packet of Dry Yeast
1 cup Warm Water (milk or apple juice may be substituted)
1 tbsp Sugar
⅓ cup Oil
3 cups Flour
2 tbsp Coarse Salt
For the Topping
8 oz Tomato Sauce for each pizza--it may be Plain, Marinara, Seasoned, Homemade, or Store-bought.
8 oz Shredded Mozzarella Cheese per Pizza
Thinly Sliced Vegetables-onions, peppers, mushrooms, eggplant, etc...