Tony is a friend we met long ago in Mississippi, but he was originally from Chicago. He was Bill's godfather. This is his recipie altered a bit over time into my own concoction.
Tony's Good and Easy Pizza
Preheat oven to 425.
Put a little oil (I usually use olive oil) on the pan. Sprinkle just a little bit of cornmeal on top of the oil.
For each pizza crust:
- 1 pkg dry yeast
- 1 cup warm water
- 1 scant tsp sugar or honey
- two and a half cups of flour ~ unbleached white, whole wheat and a little bit of cornmeal
- Put yeast in a bowl and add the sugar.
- Add warm water and stir.
- Cover the bowl and set in a warm place for a few minutes to let the yeast activate.
- Put the flours in a bigger bowl.
- When the yeast is active, add it to the flour and stir well.
- When it is hard to mix, knead it with your hands and add a bit of flour if it is too wet.
- When the dough is well kneaded, cover and set in the warm place for about 15 minutes.
- Put a bit of oil on your hands to keep from having it stick and punch the dough down.
- Put the dough on the pan and pat it out from the center with your hands, turning and shaping it as you go.
- Let it sit again for a bit to rise.
- Spread on tomato sauce (or a white sauce)
- garlic (lots!)
- Italian seasonings
- those are my basic spices ~ sometimes others ... pepper or whatever appeals.
Top it with whatever veggies and meats you like. Olives? Mushrooms? Onion? Artichoke hearts? Steamed asparagus?
Sprinkle just a little more mozzarella to hold the toppings on.
Bake until the cheese to be starting to brown but the crust not burning ~ probably around 15 minutes or so depending on how hot your oven gets.
If you are feeding people who eat meat and vegetarians and meat eaters then make two. I usually make two large and two small pans so I will have leftovers to send home with guests and to eat as breakfast or lunch later.