PIZZA

This recipe comes from a cookbook that came with our rice cooker. We love pizza!

Pizza Dough
1 envelope active dry yeast (2 ¼ tsp.)
¼ tsp. sugar
1 ¼ C warm water (115˚)
1 ½ tsp. salt
3 Tbl. Olive oil
3 ½ C. bread flour
Fine Cornmeal
Pizza toppings

Dissolve yeast and sugar in water. Proof 5 minutes or until foamy. Meanwhile mix salt, oil, and 2 cups flour in mixing bowl. Add yeast/water and mix. Add 1 ½ C flour. Stir until a slightly sticky ball of dough forms. Knead 5 minutes until smooth and elastic. Coat with oil, place in mixing bowl. Cover and let rise until doubled. Punch down. If making two pizzas, divide in half. Let dough rest 10 minutes. Flatten dough on pizza pan or stone. Gently pull and stretch to fit pan. Preheat oven to 450˚. Add sauce and toppings. Place on bottom oven rack. Bake 10 minutes or until crust is lightly browned.
Sauce: 1 8 oz. can tomato sauce. Spread on dough, sprinkle with garlic powder, onion powder and Italian seasoning. Sprinkle with mozzarella cheese. Add toppings (pepperoni, sausage, bell peppers, olives, mushrooms, onions, Canadian bacon). In the summer time I like to put thinly sliced fresh tomatoes on before the cheese. Fresh basil is also delicious on top.