TOMATO MUSHROOM PIZZA
This pizza dough recipe is different from my other pizza dough recipe which I have already posted earlier. I did not use the electric mixer to knead the dough. The dough was kneaded by hand. I also added sugar and oil in my dough. Some purists might not agree, I prefer doing it this way. It is delicious and so easy to make.
Ingredients
4 cups all-purpose flour
extra flour when kneading dough
1 teaspoon salt
1/2 cup warm water
1 tablespoon yeast
2 teaspoons sugar
1 cup tepid water
1/4 cup olive oil
Procedure
*Preheat oven to 500 degrees F.
Put the pizza stone in the middle of the oven . If you do not have a pizza stone, just put your pizza on a greased cookie sheet.
How to make the Dough:
In a small bowl, put your 1/2 warm water, sugar, and yeast. Mix together and set aside for about 10 minutes until yeasts activate and form bubbles.
In a separate big bowl, put your flour and salt. Mix well.
Make a well in the center and pour the yeast mixture. Mix with your clean hands starting at the well going out until flour starts to stick together and form into a round ball.
Knead dough on a clean surface ( I use my heavy-duty wooden cutting board), sprinkled with flour, and knead for about 8 minutes or until smooth.
While kneading, sprinkle more flour on the dough as needed if it's too wet. If it's too dry, add more water.
Form the dough into a ball and let rise on a greased (olive oil) bowl. Brush olive oil on top. Cover with a kitchen towel and let rise in a warm place for 1 hour. The dough should double in size.
Cut the dough into 2 or 4 parts whichever you prefer. For a bigger dough, cut into 2. For smaller individual dough, cut into 4.
Stretch each small dough balls by putting the palm of your hand on each dough to flatten and then stretch. Make into a round flat dough until your desired size. You can also use a floured rolling pin to stretch and flatten the dough balls.
You should be able to make two 12" or four 8" pizza dough.
In a separate big bowl, put your flour and salt. Mix well.
Make a well in the center and pour the yeast mixture. Mix with your clean hands starting at the well going out until flour starts to stick together and form into a round ball.
Knead dough on a clean surface ( I use my heavy-duty wooden cutting board), sprinkled with flour, and knead for about 8 minutes or until smooth.
While kneading, sprinkle more flour on the dough as needed if it's too wet. If it's too dry, add more water.
Form the dough into a ball and let rise on a greased (olive oil) bowl. Brush olive oil on top. Cover with a kitchen towel and let rise in a warm place for 1 hour. The dough should double in size.
Cut the dough into 2 or 4 parts whichever you prefer. For a bigger dough, cut into 2. For smaller individual dough, cut into 4.
Stretch each small dough balls by putting the palm of your hand on each dough to flatten and then stretch. Make into a round flat dough until your desired size. You can also use a floured rolling pin to stretch and flatten the dough balls.
You should be able to make two 12" or four 8" pizza dough.
Ingredients for the Topping:
Use your imagination. Start with your favorite toppings. Pepperoni, sliced tomatoes, sliced mushrooms, sliced salami, cooked shredded chicken, pineapple, garlic, sliced green or red pepper, Broccoli, olives, ham, Italian sausage, florettes, fresh basil leaves, oregano, Italian parsley, and many more.
Filling the pizza dough with toppings:
Brush the top of the dough with olive oil, followed by the marinara sauce . If you do not have the marinara sauce, use a tomato paste or tomato puree Sprinkle the mozzarella cheese all over the flat dough. You can add your other favorite cheese like the Romano, Asiago, provolone, cheddar, etc. Add your favorite toppings like: mushrooms, pepperoni, salami, green pepper, chicken, pineapple, anchovies, tomatoes, onions, garlic, Broccoli, etc. Top with mozzarella cheese again and Parmegiano Reggiano cheese (optional). Sprinkle with salt & pepper if desired.
Bake for 12 to 15 minutes until cooked. Remove from oven and let sit for a few minutes before slicing.
Bake for 12 to 15 minutes until cooked. Remove from oven and let sit for a few minutes before slicing.
*Kitchen tested 06/19/2009
*Edited by author 05/14/2011
*Approved for publication by author
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