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Crust Instructions
Add the yeast to 1/2 cup of warm water (110 degrees), sprinkle a little sugar in the yeast and water mixture. Let the yeast stand for about 5 minutes, until the yeast foams. In a large bowl wisk all the dry ingredients together. If using a kitchenaid, add the yeast mixture and water into the dry ingredients (reserve about 1/2 cup of dry mix. Mix dough on level 2 (hook attachment) for 5 minutes, if using a kitchenaid. If mixing by hand, mix for about 7 minutes. Add butter and olive oil in. Slowly add the reserved flour mixture until dough forms into a firm ball. Should the dough need additional flour, add 1 tbs of flour at a time. Mix for another 5 minutes with kitchenaid, 7 minutes by hand. Note: dough should be slightly tacky. Oil dough and place in a bowl with plastic wrap or in a plastic bag for approx. 1 hour, or until doubled in size. Dough will make (2) 16 in. pizza's. Freeze 1/2 of the dough in a freezer bag, if you want only 1 pizza. pat the dough down with your fingers and stretch carefully until the dough is about 16 in. Let the dough proof (rest) for an additional 15 minutes. Dough can be refrigerated overnight.
Ingredient Suggestions
(Ingredients used on pizza in photo:)
Italian Sausage
Chopped Garlic
Chopped or Sliced Onions
Chopped Black Olives
Chopped Green Olives
Grated Cheddar Cheese
Grated Montery Jack Pepper Cheese
grated fresh mozzarella cheese
Sliced Tomatoes
Additional Ingredient Suggestions
Sliced Green or Red Peppers
Ham
Pineapple
Bacon
Italian Beef
Spinach
Ricotta Cheese
Assembling The Pizza
Pre-heat oven to 450º
Assemble the pizza on a lightly floured with corn meal surface. Lightly brush the dough with butter. Sprinkled very little mozzarella cheese, sauce and all other ingredients on pizza,finish with mozzarella cheese on top of all ingredients. If using a baking stone, slide pizza on the stone. I prefer a baking stone, as this makes a nice crispy pizza crust. Brush the edges of the crust with butter before placing into pre-heated oven. Bake for 15-20 minutes or until slightly gold brown on crust and top. Enjoy! Should you have any questions about this recipe: Email
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