Pizza for 2 using a pizza stone
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Ingredients
5 oz. Water
1/2 tsp Sugar
1 pkg. Pizza or Rapid Rise Yeast
1- 1/2 cup Bread, Pizza or Regular Flour (Will need more during kneading process)
1/4 tsp Salt
2 Tbs Olive Oil (Will need more to coat bowl for rising
6 oz. Pizza sauce or your own concoction (Spaghetti sauce with your own spices to taste.)
Shredded Mozzarella cheese - enough to cover pizza
Extra toppings as desired
1/2 tsp Sugar
1 pkg. Pizza or Rapid Rise Yeast
1- 1/2 cup Bread, Pizza or Regular Flour (Will need more during kneading process)
1/4 tsp Salt
2 Tbs Olive Oil (Will need more to coat bowl for rising
6 oz. Pizza sauce or your own concoction (Spaghetti sauce with your own spices to taste.)
Shredded Mozzarella cheese - enough to cover pizza
Extra toppings as desired
Cooking Instructions
Measure water into a 1 cup Pyrex measuring cup. Microwave for 20 seconds. (Should be slightly warm. Too hot will kill the yeast.)
Add sugar and yeast packet to warmed water. Stir slightly then cover with plastic wrap. Allow to rest for 10 minutes to "bloom".
Meanwhile, measure flour (spoon flour into the measuring cup) and sugar into large bowl. (I prefer glass.) Create a well in the center.
Heat olive oil until just barely warm. I use a 1/3 cup metal measuring cup and heat on stove top for a few seconds.
When yeast water is ready, add it and the oil to the well in the flour. Stir with wooden spoon until dough is "shaggy".
Turn dough out onto floured work surface. Knead about 10 minutes. Add up to another 1/4 cup of flour if needed. Dough should be sticky but easily pulled off of kneading surface and your hands. Shape into a ball.
Gease inside of bowl with olive oil. Just a light coating. Place dough in bowl and roll to coat. Press down slightly. Cover with a dish towel and let rest for 20 minutes in a warm place.
Cover Pizza peel with parchment paper. Edges can hang over for now.
When dough is ready, transfer to parchment paper on peel. Press or roll dough into round(ish) or desired shape. Pierce dough in several places with a fork. Cover with towel again and let rest for 20 minutes.
Meanwhile, place Pizza stone in oven - 3rd rack from bottom and preheat to 425ºF.
When dough is ready, add sauce, cheese and desired toppings.
Trim parchment paper close to edges of dough with scissors.
Transfer dough and parchment paper on the peel onto heated stone. You may need to practice this technique for success. No need to add corn meal or anything on top of the stone.
Bake 15 minutes or until crust is brown and cheese is melted and edges of cheese are browning.
Using peel, remove Pizza and parchment paper from stone.
Slice into 8 pieces and enjoy.
Note: Most of the time, the dough won't rise much, if at all, until it is baked
So far, our best successes have been using bread flour & rapid rise yeast, bread flour & pizza yeast and regular flour & rapid rise yeast. We were not fans of the pizza flour and pizza yeast combo.
Add sugar and yeast packet to warmed water. Stir slightly then cover with plastic wrap. Allow to rest for 10 minutes to "bloom".
Meanwhile, measure flour (spoon flour into the measuring cup) and sugar into large bowl. (I prefer glass.) Create a well in the center.
Heat olive oil until just barely warm. I use a 1/3 cup metal measuring cup and heat on stove top for a few seconds.
When yeast water is ready, add it and the oil to the well in the flour. Stir with wooden spoon until dough is "shaggy".
Turn dough out onto floured work surface. Knead about 10 minutes. Add up to another 1/4 cup of flour if needed. Dough should be sticky but easily pulled off of kneading surface and your hands. Shape into a ball.
Gease inside of bowl with olive oil. Just a light coating. Place dough in bowl and roll to coat. Press down slightly. Cover with a dish towel and let rest for 20 minutes in a warm place.
Cover Pizza peel with parchment paper. Edges can hang over for now.
When dough is ready, transfer to parchment paper on peel. Press or roll dough into round(ish) or desired shape. Pierce dough in several places with a fork. Cover with towel again and let rest for 20 minutes.
Meanwhile, place Pizza stone in oven - 3rd rack from bottom and preheat to 425ºF.
When dough is ready, add sauce, cheese and desired toppings.
Trim parchment paper close to edges of dough with scissors.
Transfer dough and parchment paper on the peel onto heated stone. You may need to practice this technique for success. No need to add corn meal or anything on top of the stone.
Bake 15 minutes or until crust is brown and cheese is melted and edges of cheese are browning.
Using peel, remove Pizza and parchment paper from stone.
Slice into 8 pieces and enjoy.
Note: Most of the time, the dough won't rise much, if at all, until it is baked
So far, our best successes have been using bread flour & rapid rise yeast, bread flour & pizza yeast and regular flour & rapid rise yeast. We were not fans of the pizza flour and pizza yeast combo.
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