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Pizza Dough
1-1/2 tsp active dry yeast 7 mL
1/2 tsp sugar 2 mL
1 cup warm water 250 mL
2-1/3 cups unbleached all-purpose flour 590 mL
1 tsp salt 5 mL
1-1/2 tsp extra virgin olive oil 7 mL
Toppings
2 cups tomato sauce with oregano and basil 500 mL
2 cups Greek type whole black olives 500 mL
3-1/2 oz flat anchovies, drained and halved lengthwise 100 g
4 cups grated mozzarella cheese 1 L
Pizza Dough
In a 2-cup/500 mL liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. In food processor fitted with steel blade, combine flour and salt.
While processing, slowly pour yeast mixture and oil through feed tube. Process until dough forms ball. Remove from processor and knead for 1 minute. Dough should be soft.
Place kneaded dough in greased bowl; cover loosely with plastic bag, tucking open end under bowl and leaving enough room for dough to rise. Let rise in warm place for about 45 minutes. Punch down dough. Divide kneaded dough in half. Using rolling pin, roll out dough 1/4-inch/5 mm thick, into two 12-inch/30 cm rounds; transfer to lightly oiled pizza pan (can be left a few hours).
Toppings
Spread half the tomato sauce over each crust and distribute olives and anchovies over sauce. Sprinkle with cheese.
Bake in 400°F/200°C oven for 15 to 20 minutes or until cheese is bubbly and crust is lightly browned.
Chef's Note
Home-made pizza for a very special dinner.
1-1/2 tsp active dry yeast 7 mL
1/2 tsp sugar 2 mL
1 cup warm water 250 mL
2-1/3 cups unbleached all-purpose flour 590 mL
1 tsp salt 5 mL
1-1/2 tsp extra virgin olive oil 7 mL
Toppings
2 cups tomato sauce with oregano and basil 500 mL
2 cups Greek type whole black olives 500 mL
3-1/2 oz flat anchovies, drained and halved lengthwise 100 g
4 cups grated mozzarella cheese 1 L
Pizza Dough
In a 2-cup/500 mL liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. In food processor fitted with steel blade, combine flour and salt.
While processing, slowly pour yeast mixture and oil through feed tube. Process until dough forms ball. Remove from processor and knead for 1 minute. Dough should be soft.
Place kneaded dough in greased bowl; cover loosely with plastic bag, tucking open end under bowl and leaving enough room for dough to rise. Let rise in warm place for about 45 minutes. Punch down dough. Divide kneaded dough in half. Using rolling pin, roll out dough 1/4-inch/5 mm thick, into two 12-inch/30 cm rounds; transfer to lightly oiled pizza pan (can be left a few hours).
Toppings
Spread half the tomato sauce over each crust and distribute olives and anchovies over sauce. Sprinkle with cheese.
Bake in 400°F/200°C oven for 15 to 20 minutes or until cheese is bubbly and crust is lightly browned.
Chef's Note
Home-made pizza for a very special dinner.
