lllll Posted September 6, 2008 Share Posted September 6, 2008 Here's the best and simplest pizza recipe I've been able to find. The recipe for the dough is the Calzone dough from one of the Jo Stepaniak's books. The sauce recipe if from FatFree.com. I've adjusted both to our own tastes. Pizza Sauce 1 6-oz. can tomato paste 2 8-oz. cans tomato sauce 2 tsp. anise seeds, freshly ground (use mortar and pestle) 1/4 tsp. pepper 1/4 tsp. garlic powder 1 tsp. oregano (I use Mexican oregano from Walmart's Hispanic section. Sort for rocks and rub between palms to crumble.) 1 tsp. Italian seasonings 1 tsp. chopped parsley crushed red pepper to taste 1 tbsp. or so of sugar Grind the anise seeds. Mix it all together and simmer until flavors meld together. Crust Whisk: 3 c. bread flour (I use King Arthur) 1/2 tsp. salt 2 tsp. sugar (not liquid of any kind) Pour about 1 1/2 c. warm water into bread machine. (I spray mine with Pam.) You will have to experiment with the amount of water, but you can tell when you've got it because the 'ball' of dough will be smooth and slightly sticky to the touch. Dump flour mixture on top. Put 1 tsp. rapid rise yeast on top of flour. Run on "Quick Dough" setting (about 45 min on my Zo) and when beeps, turn machine off and let sit in machine until dough rises just above top of breadpan. Mine takes up to another hour or so. To assemble, sprinkle pizza pan (cheap alum. pan from Wal Mart) with semolina flour (no oil on pan or in pizza) and mash out dough to edges of pan. Spread with pizza sauce and top with veggies. I cook mine about 20 - 35 min. at 400 degrees. I take it out and look at the center of the crust. If still soggy, return to oven and cook some more. You don't need any oil/fat whatsoever in this pizza. For toppings, we saute onions, garlic cloves. Throw on some bell peppers, broccoli, drained artichokes (no oil), olives, pineapple tidbits, frozen spinach (thaw and squeeze out with your hands), etc. You can even make up a dessert pizza with this crust recipe. Enjoy! Quote Link to comment Share on other sites More sharing options...
lllll Posted September 8, 2008 Author Share Posted September 8, 2008 For the crust, that should be Rapid Rise Yeast. Not Active Dry Yeast. Sorry about that. Quote Link to comment Share on other sites More sharing options...
unsinkable Posted September 9, 2008 Share Posted September 9, 2008 Thanks for sharing! Quote Link to comment Share on other sites More sharing options...
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