Ingredients:
For the pizza dough
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1 1/2 cups (355 ml) warm water (105°F-115°F)
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1 package (2 1/4 teaspoons) active dry yeast
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3 3/4 cups (490g) bread flour
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2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven)
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2 teaspoons kosher salt
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1 teaspoon sugar
For making the pizza and toppings
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Extra virgin olive oil
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Cornmeal (to help slide the pizza onto the pizza stone)
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Tomato sauce (smooth or pureed)
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Firm mozzarella cheese, grated
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Fresh soft mozzarella cheese, separated into small clumps
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Fontina cheese, grated
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Parmesan cheese, grated
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Mushrooms, very thinly sliced if raw, otherwise first sautéed
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Bell peppers, stems and seeds removed, very thinly sliced
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Sliced black olives
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Chopped fresh basil
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Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven
Directions
1. In large bowl, mix first 4 ingredients.
2. Mix water and oil; add to flour mixture
3. Turn onto floured surface; knead for 2 minutes.
4. Place in a greased bowl; turning to grease top.
5. Cover and let rise for 20 minutes.
6. Punch down; place on 12in, greased pizza pan.
7. Pat into a circle.
8. Place any toppings on top as preference (olives, basil, bell peppers etc).
9. Sprinkle with 1/2 cup of mozzarella; 1/2 cup of fontina jack, and 1/2 cup of parmesan.
10. Bake at 400* for 20 minutes or until light brown.