<---Back to the recipe index

Dough:

• 1 1/3 c. water
• 2 tbsp. olive oil
• 2 tsp. salt
• 2 c. bread flour
• 1 c. whole wheat flour
• 2 tbsp. sugar
• 1 tbsp. yeast
• chopped rosemary (optional)

To make the dough in the bread machine, add the ingredients in the order listed and turn it on the dough setting.  Or make the dough by hand the same way you would make bread, but after kneading let rise only once.  Either way, it takes about an hour and 20 minutes to make.

Sauce:

• fresh or frozen tomatoes (about half a gallon)
• 4 cloves of garlic
• olive oil
• oregano, salt, and pepper to taste

Tomato sauce is best cooked quickly on a high heat.  We eat the seeds and skins, but if you don't then you'll need to deskin and deseed the tomatoes first.  Then mince the garlic and sprinkle it over the tomatoes.  Place in a pan lined with a little oil and cook over high heat, stirring often, until tomatoes cook down to a thick paste.  Add oregano, salt, and pepper to taste.

Making the pizzas

• cornmeal
• mozarella cheese (grated)
• parmesan cheese (grated)
• pepperoni, shitakes, or other toppings of your choice (Note that most vegetables and mushrooms are best sauteed lightly before being put on the pizza)

Preheat the oven to 500 F.  Sprinkle cornmeal lightly on two cookie sheets (or a pizza stone if you have one.)  Divide the dough into four pieces and stretch it, tossing it between your hands.  (Rolling or patting out the dough results in a tougher texture.)

Place each circle of dough on the pan, spoon on sauce, sprinkle on grated mozarella cheese and parmesan cheese, then toppings of your choice.  Bake for about 10 minutes until the bottoms are crispy but the sides of the crust are soft and fluffy.  (You'll need to swap shelves for your two trays halfway through.)

Serves 4.

<---Back to the recipe index

Want more in-depth information? Browse through our books.

Or explore more posts by date or by subject.

About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



Want to be notified when new comments are posted on this page? Click on the RSS button after you add a comment to subscribe to the comment feed, or simply check the box beside "email replies to me" while writing your comment.

Powered by Branchable Wiki Hosting.