by
Jason Harlow
[adapted from "Cooking With Curtis"
by Curtis Stone (C)2005 by Pavilion Books, pg.50]
Makes 2 "large" pizzas, each
16"-diameter
Ingredients for Dough
- 2 cups water, room temperature
- 3 x 8 g packages of Quick-Rise
yeast
- 1/3 cup olive oil
- 1.0 kg flour [Do not measure
this with a spring-scale while accelerating up or down on an
elevator.]
- 1/3 cup milk
- 1.5 tsp salt
Directions for making dough
- Pour
the water into a large bowl and add the yeast, olive oil and
half the flour and mix well.
- Add
the milk, salt and the rest of the flour and mix to form a
soft dough.
- Knead
the dough until it is smooth and elastic; this takes about
10-15 minutes of kneading.
- Place
dough-ball in a large oiled bowl, cover loosely with a towel
and leave to stand in a warm place until doubled in size.
Ingredients for the sauce
- 2 medium-sized onions, peeled
and sliced
- 6 cloves of garlic, crushed or
chopped into very tiny pieces [optional.. omit if you don't
love garlic]
- 1 tbsp olive oil
- 2 x 8 oz/250 g tins 'pizza
sauce'
- 2 tsp dried oregano
Directions for preparing the
sauce
- Heat a large saucepan on medium, add the olive oil and
onions. Sweat until soft.
- Add the garlic, increase the heat to high and stir for 2 or
3 minutes
- Add the pizza sauce and oregano, simmer gently for 20
minutes.
- Remove from heat, allow to cool for a while
Ingredients for
Assembling the Pizza
- 2 balls of mozzarella cheese, grated
- Any other things you want to put on there!!
Directions for
assembling the pizza
- Pre-heat the oven to 425 F
- Cut
the big dough-ball in half, dust a work surface with flour,
and roll out on the work surface to the desired diameter of
16-inches or so.
- Place
rolled dough on the baking tray and cover lightly with the
half the sauce
- Sprinkle
with half the cheese and the toppings
- Bake
for 10-12 minutes
- (repeat
for the second pizza)