Tuesday, June 24, 2014
LuAnn's Pizza Dough - That's LuAnn with a capital A.
My pizza isn't the same as my mom's but it is close and delicious. I use her crust recipe which isn't thin or thick, but somewhere in between. Baking it on the stone makes for a crisp crust that isn't doughy at all. Pile it up with your favorite sauce and toppings and enjoy some Dekker-style Pizza.
LuAnn’s Pizza Dough
2 1/4 c flour
1 tsp salt
1 (generous tbls) olive oil
3/4 c tepid water
1 pkg. Rapid Rise yeast
Proof yeast in tepid water for 5 minutes
Mix flour and salt in mixing bowl. Add olive oil to proofed yeast and water then add to flour and salt.
Mix with fork till moist and turn out on to lightly floured surface.
Knead until smooth. About 5 minutes.
Place on oiled plate. Oil top of ball. Cover with bowl and let rise 30 minutes.
Put small amount corn meal on pizza stone. Roll out dough on stone to the edges. Top with pizza sauce, mozzarella cheese and whatever toppings you wish. Bake at 400 about 20 minutes.