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Post by BBQ Butcher on Mar 24, 2007 5:25:28 GMT -5
Tweaked the recipe and come up with this......... This is a keeper. Makes one 14-15" pizza. ½ cup water ½ CUP tomato juice 1 tsp olive oil (heat to about 110-120°) 1½ cups all-purpose flour + 1/8 cup more ½ cup whole wheat flour 1½ tsp minced fresh parsley (or ½ tsp dried) 1½ tsp minced fresh rosemary (or ½ tsp dried, crushed) ½ tsp sugar ¼ tsp salt ¼ tsp pepper (make dent in dry ingredients, add yeast to it) 1 tsp active dry yeast Follow the instructions for your bread maker, "dough" setting After dough is done, move to a greased bowl and let rise for at least 30 minutes. Rolled out the dough and spread a thin layer of evoo, followed by last night's leftover spaghetti sauce w/burger & sausage, pepperoni, taco cheese and Italian 6-Cheese blend. Preheated the Large to 425-450° (stiff wind so had some problems) with some firebricks under the pizza stone. Cooked the pizza, with a screen, for 20 minutes. The pics and the lighting do not give the crust justice...it was a nice golden brown. The only thing that would improve the pizza was more cheese....I was out of Mozzerella.
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