1/2 c. very warm water
2 tsp. sugar
2 tsp. salt
1 1/2 c. warm water
2 Tbsp olive oil
5 c. semolina flour (italian crust)
OR 6 c. regular flour (thin crust)
sprinkle the yeast over the 1/2 c. warm water in a small bowl with the sugar and salt. Stir and wait a few minutes for the yeast to foam. Stir in remaining warm water and olive oil. Stir this mixture into the flour, making a soft dough that pulls away from the sides of the bowl. If it is too dry add more water; too wet ad flour
Turn out onto a floured board and knead for a few minutes to make a smooth elastic dough. Place in an oiled bowl and cover. Let rise 'til double (1-2 hrs). If dough rises before you are able to use it, punch down, reshape and let rise again. Or, you can reshape it and put in refrigerator for up to 2 days before letting rise at room temp.
preheat oven to 425 degrees with stone in. This crust: shape, top and bake pizza at once. Thick crust:shape, cover & rise 30 minutes. You can prebake 3 minutes before topping and baking, 15-20 minutes.
makes 4 pizza crusts, or 4 dozen appetizer size.
Catacombs Antioch (above): Mozarella, spinach, kalamata olives, roasted red pepper, feta cheese, rosemary garlic white sauce
Margherita: red sauce, mozzarella, fresh basil and fresh tomatoes
Note: I do not take credit for these. (except for the pictures) Melissa made them. I just ate them.