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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine warm water, yeast, and honey; let sit 5 minutes to dissolve and activate yeast. | 2. Stir together yeast mixture, water, olive oil, salt, and 1 cup flour; gradually add remaining flour, stirring, until dough comes together; knead (I use a KitchenAid stand mixer) for 10 minutes until soft, smooth, and elastic. | 3. Turn dough into a large oiled bowl; cover and allow to rise at room temperature for about 1 hour until doubled. | 4. Preheat oven to 450°; (to make an extra-large thick-crust pizza) spray a 12x17" baking sheet with no-stick cooking spray then sprinkle the sheet lightly with cornmeal; set aside. | 5. Punch down dough; turn out on a lightly floured surface and press dough out thinly into a fairly large rectangular shape; lift and transfer dough onto prepared baking sheet; press dough outward until it covers the baking sheet; form a ridge around the outer edge. | 6. Parbake pizza crust for 3-4 minutes (This is a good time to make your pizza sauce - Just stir the sauce ingredients together and it's done!). | 7. Remove parbaked pizza crust from oven and pat down any overly-puffed-up spots using with the palm of your hand or a clean kitchen towel; spread sauce evenly over surface of pizza crust; top pizza with layers of low-moisture part-skim Mozzarella cheese and your choice of pepperoni, canadian bacon, cooked sausage, sliced black olives, mushrooms, chopped green peppers, etc; lastly sprinkle a small amount of Cheddar cheese (for a bit of extra color) over the very top. | 8. Return pizza to oven and bake and additional 15 minutes until crust is golden-brown and cheese is melted, bubbly, and just beginning to brown. | 9. VARIATION: To make two 13" thin and crispy pizzas, decrease rising time of dough by about half and (here's the secret to a really good thin and crispy crust) place pizza stone into oven; preheat oven AND pizza stone to 450°. | 10. Punch down dough; divide into 2 equal portions; turn portions, one at a time, out on a lightly floured surface and press dough as thinly as possible into about about a 10" circular shape. | 11. Remove the hot pizza stone from the oven (place it onto the stove-top or onto a double-folded bath-towel set on the kitchen counter) and sprinkle it with cornmeal; carefully move dough (circle) onto the preheated pizza stone; continue pressing dough circle outward to cover pizza stone and form an outer ridge; and don't worry if you hear a faint sizzling sound or see bubbles forming in the uncooked dough during this step, that's what seems to always happens here! | 12. Parbake pizza crust for 3-4 minutes; remove from oven, pat down, and top as instructed above; return pizza to oven for 12-13 minutes until done. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/2	cup		0.0	0.0	0.0	0.0
yeast	1	packet		-	-	-	-
honey	1	teaspoon		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
olive oil	1/4	cup		59.67	0.0	0.0	6.75
sea salt	1	teaspoon		-	-	-	-
flour	3 3/4	cups		2168.55	474.7702	35.2537	8.4135
cornmeal				-	-	-	-
tomato sauce	1	can		-	-	-	-
tomato paste	0.5	can		69.7	16.0735	3.6719999999999997	0.3995
olive oil	1/2	tablespoon		59.67	0.0	0.0	6.75
sugar	3/4	teaspoon		13.7655	3.4431	0.0	0.0
basil	1/4	teaspoon	dried	0.0508	0.0059	0.006999999999999999	0.0014
marjoram	1/4	teaspoon	dried	0.4065	0.0908	0.019	0.0106
garlic powder	1	dash		-	-	-	-
part mozzarella cheese			part-skim grated	-	-	-	-
cheddar cheese			grated	-	-	-	-
pepperoni choice canadian bacon sausage black olive			cooked sliced mushrooms	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.