A: | 1000g flour |
30g salt | |
B: | 700g water, warm |
60g butter, unsalted | |
40g olive oil | |
5g yeast | |
C: | 1T olive oil |
1c garlic, minced | |
D: | 14oz tomatoes, crushed |
1T tomato paste | |
1T sugar | |
E: | 525g mozzarella, grated |
300g mozzarella, fresh, sliced | |
3t oregano | |
F: | 12 leaves basil |
1. | Combine (A) in large bowl, whisk (B) together and add to (A), knead to combine, let stand for 5 minutes, knead again, and separate into 3 balls. Store in floured bowl, covered with damp cloth, for 3 hours or several days if refrigerated. |
2. | Saute (C) in small pot, add (D) and simmer 20 minutes. Cool. |
3. | Flatten dough balls, spread in iron or glass pan. Add sauce, then top with (E). |
4. | Bake at 450F for 25 minutes until golden. Top with (F) and serve. |
Servings: 24
$Id: pan_pizza,v 1.1 2018/06/13 02:40:01 deaven Exp $
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