Vegetarian/Pan Pizza
| 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