"The smallest deed is better than the greatest intention!"
Recipe courtesy of
Pete Oberosler
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| *For dry yeast, use very warm water (105-115°F); for compressed yeast, use lukewarm water (80-90°F). Dissolve yeast in warm water, sugar & honey; let stand 5-10 minutes. Combine flour and salt in large mixing bowl. Make a well in center of flour and gradually work in half the yeast mixture into well with your fingers. Add 2 tbsp. olive oil and gradually work in remaining yeast mixture. Add a tbsp. or more of water, if needed, to make dough soft and smooth. Turn dough out onto flat surface and knead vigorously for at least 10 minutes - pushing dough away from you, then folding it back toward you - till it’s smooth and elastic with a dull sheen. Don’t worry, you can’t overknead it. Shape dough into a ball and place in large greased bowl, turning dough over to grease top. Cover with a damp cloth; let rise in a warm place till doubled in bulk, about 45-60 minutes. Divide dough in half. On lightly floured board, roll each half into a 13-14“ circle about 1/8” thick, leaving a thick ridge around edge so topping will not spill over. Sprinkle cornmeal liberally over pizza paddle. Fold dough in half, then in half again. Carefully transfer it to the center of the paddle and unfold. Rub about a tbsp. of olive oil over dough surface and top with your favorite fillings. Slide pizza from paddle onto the preheated stone in the oven. Turn oven down to 450-475°F. and bake for 20-25 minutes or till crust is crisp and brown. Temp: 450-475° Bake Time: 20-25 min. Yields: two 13-14” pizzas |