Restaurant Pizza Crust
2 c. warm water
2 T. brown sugar
2 T. yeast
Whisk together and let proof. (Get bubbly, about ten minutes time.)
2 T. olive oil
1 1/2 t. salt
5 c. bread flour
Add the rest in order and mix together well. Then knead 5 minutes or
so.
Cover and let rise. Roll out two large crusts from this dough and
bake.
Before I had my pizza oven, I use to roll out my dough and put it on a
pizza peel sprinkled with corn meal. (You can buy the pizza peels at
restaurant supply shops.) Then I would put my toppings on and slide the
pizza onto tiles that were preheated in my 500 degree oven. (You can
buy
the tiles through a tile shop or a cooking catalogue.) It would take
about 8-12 minutes to have a nice crispy pizza. I would then pull the
pizza out with a long handled pizza peel (also bought at a restaurant
supply shop) and slide it directly onto a pizza pan.
It was worth the initial cost for these special pizza tools as I have
used them weekly (Saturday night is often pizza night!) for the past
nine
years.
Pizza Sauce
1 small can tomato sauce
1 t. olive oil
1 t. oregano
1 t. basil
1 t. salt
1/4 t. cayenne pepper
1/2 t. garlic powder
Open the can and add all the ingredients! Let sit while the dough
rises.
I also use three kinds of cheeses: mozarella, a little cheddar, and
parmesan for the top. And after I have put my sauce and cheeses and any
other toppings on top of the crust, I then sprinkle with pepper,
parmesan, and basil before sliding it into the oven. I hope you enjoy it
as much as my family does!
Love to you all,
Laine