If you budget says you can’t afford your favorite Pizzaria Pizza, don’t be discouraged! I’ve come up with this fabulous way to make it at home w/o a lot of fuss and my family LOVES it! Try it this weekend and let the machine do all the work!!
I am putting uprecipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it.
1 1/3 C warm (115 – 120 degrees) water, 2 T. Extra Virgin Olive Oil, 2 T. honey (NOTE: if you measure the oil first, the honey will slip out of the tablespoon easily), 4 C BREAD flour (I use Gold Medal—it comes in a yellow bag in the flour section).
Sprinkle all around the sides of flour, 1 t. salt. Make a well in the center of the pile of flour and put in 4 1/2 t. dry yeast.
Set the bread machine to “Dough” cycle and TWO lb. loaf. My machine takes 1 1/2 hours to process, so allow time accordingly. NOTE: during the first mixing, I help the blade by scraping down the sides of the pan with a rubber spatula and add a little more flour if it seems to be too sticky.
When dough cycle is done, I dump the dough in the middle my huge 16″ Machinery pizza pan that is sprayed with olive oil spray and sprinkled with cornmeal. I use a pizza roller and roll from middle to outer edges while turning the pan. I poke the dough with a fork and let dough rest while oven preheats to 475 degrees.
Par-Bake crust for 3 minutes to prevent sauce from soaking into crust. Remove from oven and spray dough with Olive Oil Spray. Pour on some pizza sauce–a half a jar goes a long way. I use a gravy ladel rotary dryer to smooth sauce out to edges in a swirling motion.
Sprinkle sauce with Parmesan Cheese and add toppings. I also add Red Pepper Flakes, garlic powder, and Italian Seasoning. Then add LOTS of Mozzerella Cheese! Pour a bit of Olive Oil all over top of Pizza.