Pizza Crust / Blat de pizza

Directions

1.  Dissolve the yeast and sugar in warm water to proof the yeast*.

2.  Once the yeast has been proofed (about 5 min), slowly add the remaining ingredients, stirring the flour in by hand.

3.  Mix until a dough is formed. Knead dough until smooth – about 3-5 min.

4.  Let the dough rest for 5 minutes. (If you have time, you can let the dough rise in a warm place until doubled in bulk – about 45 min.)

5.  Roll out the dough or mold the dough to fit a flat baking sheet or pan.

6.  Add any toppings and bake in a high temperature oven for 15-20 minutes or until done (edges and toppings should be slightly brown and the crust should pull away from the sides of the pan).

 

Variations:

White Pizza: Coat the pizza dough with olive oil. Sprinkle with fresh or dried herbs (oregano, basil, parsley, thyme, etc.). Grate parmesan cheese or a dry cheese such as caşcaval over the top of the dough. Bake as directed above until the dough has cooked thorough and the cheese has melted and browned.

Seasonal Pizza: Lightly coat the dough with tomato sauce (canned or homemade**). Spice up the sauce with favorite herbs or spices if desired. Sprinkle grated cheese over the surface of the pizza and add whatever toppings are in season: onions, mushrooms, zucchini, tomato slices, green bell pepper, salami, pepperoni, anchovies, tuna, olives, eggplant, etc. Bake as directed above until the dough has cooked thorough and the cheese has melted. (If you put toppings and cheese on too thickly, you may end up with a soggy pizza.)

 

References: *Info about preparing YEAST can be found in the Food Tips section **See  the World’s Easiest Tomato Sauce recipe.