Cabinlady's Pizza
Sauce -
15 oz can (good quality or home canned) tomato sauce
3 oz. tomato paste
1/2 c. water
1 scant tsp dried oregano
1/3 tsp dried basil
1 tsp sugar
1/4 tsp onion powder
1/8 tsp garlic powder
1 scant tsp salt
1/4 tsp pepper
1/2 tsp lemon juice.
OPT; 1/8 tsp ground red pepper (this will make it hot spicy, so beware
Place all the dried ingredients in a small container or baggie and give it a good shake.
In the meantime, bring sauce, paste and water to a low boil. Add spices and reduce heat to simmer. Simmer for about 20 minutes, giving it an occasional stir.
This makes enough to cover one big or two small pizzas.
The crust -
We like deep dish around here, and as I've said, The Ol' Redneck really doesn't like white breadstuffs. Here's the whole wheat/white recipe I use for one big fat crust. You can make make two smaller ones, of course, and the crust won't come out looking so like a pillow top mattress. LOL
2 c. all purpose flour + 1/2 - 1 c.
2 c. whole wheat flour
1 packet yeast, brought to room temperature
1 1/2 cup of quite warm water (115-120 degrees)
1 T. sugar
2 T. extra virgin olive oil
1 tsp. salt
In large bowl, pour warm water, yeast over the top and tablespoon of sugar. Quick stir, and then sit the bowl in some warm place for about 8-10 minutes. The end result will be bubbly and frothy. (if it's not, of course, your yeast has seen the better days of its shelf life)
Add oil and salt and stir. Add 1 c. each white and wheat flour. Give it a good stir, and add, alternately, an additional c. of each flour, mixing with your hands. The remainder of the flour is for kneading, if necessary. (I usually get away with about 1/2 c. of white flour)
Knead for 6 minutes. Coat a bowl with cooking spray or oil and add the dough, covering with a clean kitchen towel and placing in a warm area, for one hour.
Punch down. For one fat pizza, let the dough rise for a second time for 30 minutes in the same bowl. For two, cut the dough in two portions with a sharp knife, and proceed as for one crust.
It isn't necessary to par/pre bake this crust. Add your cooled sauce and toppings and bake in a jelly roll pan for about 12-15 minutes at 450. The middle rung of your oven is the best placement for the oven rack for this pizza.
If you want all white crust, skip the wheat flour altogether and just all white instead.
About cheeses;
Where I live, it's difficult to find good whole milk mozarella cheese. If you can find it, by all means use it. The texture is so much more pizzaria-like using whole cheese instead of low moisture/part skim.
Hope you enjoy!
Sauce -
15 oz can (good quality or home canned) tomato sauce
3 oz. tomato paste
1/2 c. water
1 scant tsp dried oregano
1/3 tsp dried basil
1 tsp sugar
1/4 tsp onion powder
1/8 tsp garlic powder
1 scant tsp salt
1/4 tsp pepper
1/2 tsp lemon juice.
OPT; 1/8 tsp ground red pepper (this will make it hot spicy, so beware
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Place all the dried ingredients in a small container or baggie and give it a good shake.
In the meantime, bring sauce, paste and water to a low boil. Add spices and reduce heat to simmer. Simmer for about 20 minutes, giving it an occasional stir.
This makes enough to cover one big or two small pizzas.
The crust -
We like deep dish around here, and as I've said, The Ol' Redneck really doesn't like white breadstuffs. Here's the whole wheat/white recipe I use for one big fat crust. You can make make two smaller ones, of course, and the crust won't come out looking so like a pillow top mattress. LOL
2 c. all purpose flour + 1/2 - 1 c.
2 c. whole wheat flour
1 packet yeast, brought to room temperature
1 1/2 cup of quite warm water (115-120 degrees)
1 T. sugar
2 T. extra virgin olive oil
1 tsp. salt
In large bowl, pour warm water, yeast over the top and tablespoon of sugar. Quick stir, and then sit the bowl in some warm place for about 8-10 minutes. The end result will be bubbly and frothy. (if it's not, of course, your yeast has seen the better days of its shelf life)
Add oil and salt and stir. Add 1 c. each white and wheat flour. Give it a good stir, and add, alternately, an additional c. of each flour, mixing with your hands. The remainder of the flour is for kneading, if necessary. (I usually get away with about 1/2 c. of white flour)
Knead for 6 minutes. Coat a bowl with cooking spray or oil and add the dough, covering with a clean kitchen towel and placing in a warm area, for one hour.
Punch down. For one fat pizza, let the dough rise for a second time for 30 minutes in the same bowl. For two, cut the dough in two portions with a sharp knife, and proceed as for one crust.
It isn't necessary to par/pre bake this crust. Add your cooled sauce and toppings and bake in a jelly roll pan for about 12-15 minutes at 450. The middle rung of your oven is the best placement for the oven rack for this pizza.
If you want all white crust, skip the wheat flour altogether and just all white instead.
About cheeses;
Where I live, it's difficult to find good whole milk mozarella cheese. If you can find it, by all means use it. The texture is so much more pizzaria-like using whole cheese instead of low moisture/part skim.
Hope you enjoy!