This dough takes some patience, but it's totally worth it.
I bought a second cast iron skillet just so I could make 2 of these. Cast Iron Tomato-and-Cheese Pizza 3/4 cup lukewarm water1 tablespoon active dry yeast1 teaspoon sugar2 1/4 cups 10.125 oz bread flour1 teaspoon salt3 tablespoons extra-virgin olive oil1/2 cup tomato sauce1/2 cup shredded cheese (mozzarella, or a blend)1/2 pound bulk sausage (cooked… Continue reading Cast Iron Pizza
The April 2012 Version NY Sauce & Cheese & Sausage Pizza 1 ball New York-Style Pizza Dough2/3 cup Pizza Sauce1/4 lbs shredded mozzarella cheese1/4 cup grated Parmigiano-Reggiano cheese1/4 cup shredded sharp cheddar1/4 tsp dried oregano1/4 tsp dried basil1/8 tsp freshly ground black pepper1/2 tsp granulated garlic powder1/2 lbs italian sausage (cooked and crumbled) Pull dough… Continue reading NY Sauce & Cheese & Sausage Pizza
Yes, yes it is another pizza dough recipe.
More things to eat on St. Patrick's Day.
After just a few attempts, this recipe has become a standard in our house and I have not purchased English muffins at the grocery store. While, these are time-consuming in that you have to hang around waiting for dough to ferment, they are not labor-intensive at all. And they are totally worth it.
I've been trying out different pizza dough recipes from all over. This is a nice thin crust that I've actually come across a few versions of in my internet travels. This is the way that worked for me.
An alternative pizza dough recipe.
Another bread-baking experiment.
I've tried bread a few times. It never worked. This recipe worked. For real. I made it twice in the last 4 days and both loaves are GONE!