Thursday, February 3, 2011
Count Down to the Super Bowl
Wonderful and yummy (and oh so easy). One bite and you'll never buy frozen or take out pizza again. Be sure to serve it with a good, rich chianti. Now that's Italian!
Pan size 10 1/2 X 13 X 2 1/2 inches
A bread machine makes this extra easy
1/4 cup old fashioned (coarse) grits (not quick cooking or instant)
1 batch dough (recipe follows)
2 cups thick pasta sauce (your favorite kind - about 20 oz.)
1 teaspoon dried oregano
Pizza toppings (as desired - see suggestions below)
3 tablespoons olive oil
2 cups shredded, whole milk mozzarella cheese (or to taste - skim milk or part skim milk cheese is not recommended)
Grease pan. (See Karla's tips below.) Sprinkle grits evenly over bottom. Using your fingers, press dough evenly over grits. Lightly rub 1 tablespoon oil over dough. Spread with sauce to within 1/2 inch of edges. Sprinkle with oregano. Toss toppings (as desired) in remaining oil and distribute over sauce. (Don't want any toppings? Sprinkle the oil over the sauce.) Top with cheese.
Let rise in a warm place until edges have doubled - about 1 hour.
When almost ready to bake, position oven rack so pizza will bake in center. Preheat oven to 350 degrees. Bake in preheated oven until edges are lightly browned - about 40 minutes.
Dampen hands with cool tap water to prevent dough from sticking toyour fingers.
Greasing the pan with white shortening (like Crisco) yields a crispy crust. Pan spray and olive oil yields a softer crust.
Cooked meat (sausage, ground beef, shredded pork, meat balls)
Raw or lightly blanched vegetables (broccoli, onion rings, green pepper, spinach)
1 tablespoon sugar
1 1/2 cups warm water
1 tablespoon Kosher salt (or 3/4 teaspoon regular salt)
4 1/4 cups bread flour (not all purpose)
1 package (2 1/2 teaspoons) dry yeast
Bread Machine - Put ingredients in order into bread machine. Set on "pizza dough". Continue with recipe after dough cycle is complete.
By Hand - Mix all dry ingredients together. Stir in water. Knead 10 minutes or until elastic. Cover and let rise in a warm place until double - about 45 minutes then continue with recipe.