Swimming lessons right after school, so I’ve got the pizza dough in the oven. The recipe is very forgiving, easy to double or triple, and makes a nice, tasty dough. Enjoy!
6 c of flour
4.5 tsp quick yeast
1.5 tsp salt
1 clove of garlic
1 tbsp rosemary or italian seasoning blend
4 tbsp olive oil
2 c. hot water- comfortable to the touch, any hotter and the yeast won’t work
Mix flour, yeast, salt, garlic, and herbs in electric mixer- don’t forget to use the dough hook! Blend on low speed and slowly add the water and oil. Continue mixing until dough forms a ball. If it won’t pick up all the flour, add a bit more water- just a little.
Remove from the mixer stand, cover, and let rest for about 10 minutes. Divide into 2 balls and roll out each. Place on greased pan and bake at 325 for 10 mins or so, until you can start to smell it, and it’s firm to the touch. Remove it from your pan, and let cool on cookie racks so they don’t sweat. You’ll get 2 beautiful, thick pizza crusts.
Then off to swimming!
We did the toppings a few hours later. One was a plain Mundare pepperoni with mozza, the other was Mundare farmers sausage, green onions, mushrooms, crumbled bacon, and mozza.
Dinner was awesome. Serve this with a jug of homemade lemonade, a garden salad or a platter of veges and fruit, and you’ve got a balanced meal.
