Pizza

Pizza

• 10 1/2 cups flour
• 1      Tablespoon salt
• 4      Tablespoons sugar plus a 1/2 teaspoon for proofing yeast
• 3 1/2 Cups warm water (about 110 degrees)
• 3       Tablespoons active dry yeast
• 2       Tablespoons olive oil

Note: Occasionally, I use 1/4 - 1/2 cup of wine in place of the equivalent amount of water. This adds a wonderful flavor.

Dissolve yeast in 1 cup of warm water. Sprinkle a small amount of sugar, 1/2 teaspoon, over yeast mixture to proof it. Let it sit until the mixture foams and increases to 1 1/2 to 2 cups. Meanwhile, combine flour, salt and the 4 tablespoons of sugar in a large mixing stationary mixing bowl with the dough hood attached.

I currently utilize my Bosch mixer but I have also been successful with my Kitchen Aid as well. After the yeast mixture has increased in volume, pour it in to the flour mixture. Turn the mixer on low speed to incorporate the liquid into the flour. Repeat this process with the remaining warm water and oil.

When the flour and liquid are sufficiently combined increase the mixer to speed 2 on the Bosch or speed 4 on the Kitchen Aid and knead the dough for 6 minutes. The dough will be sticky and little difficult to work with at this point.  Place it in a large greased bowl. Cover with Cling and Wrap or a similar product. Place the bowl in a warm spot for about 45 minutes or until the dough is doubled in volume.

In the meantime, grease 3 large jelly-roll pans or cookie sheets. Now, lightly sprinkle the pans with cornmeal. When the dough is doubled separate it in to 3 equal pieces. On a lightly floured surface, roll out each piece into a rectangle just slightly larger than the pan. Carefully place the crust into the pan, trying not to tear the dough as you move it.  I utilize a large spatula and a wooden spoon to help me at this point.

Now, add your favorite sauce, cheese and toppings.  I generally use Mozzarella cheese, a small amount of very sharp cheddar and a sprinkle of Parmesan on top.  My family enjoys pepperoni as a topping. My daughters and I love vegetable toppings like thinly sliced onions and green, yellow and red peppers liberally spread across the pizza.
Bake the pizzas in a oven set to 425 degrees for about 25 minutes. This is not a science: play with your oven to achieve the best baking results. This recipe makes 3 large pizzas. You can divide the recipe by 1/3 to make 1 pizza.