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I have a lot of shredded cheese and packs of pepperoni… so, a pepperoni-onion-mushroom pizza it is tonight (thinking taco pizza next week…?)
It is easier to make than you might think and SO much better than store bought!
I can’t remember where I got this recipe, but I have used it for a few years…
1 cup warm water, not hot
1 t. sugar (I use a small squirt of honey as a sub.)
1 t. salt
2 T olive oil
1 cup wheat flour (or you could use all white)
1 1/2 white flour + extra for kneading
Combine the yeast, water and sugar (or honey) for 5-10 minutes, so you see a foam on top. Meanwhile, combine the salt and flour in a bowl. Add the yeast mixture and olive oil to the flour. Mix well. You will want to knead for a couple of minutes, until it’s firm and not sticky. I find the longer you knead, the less dense it is. Let it rest for 5-10 minutes and roll it out over corn meal (you can skip the resting period, but your dough won’t stay rolled out and you’ll fight it!)
Add toppings and pop into oven at 425 for 15 minutes.
**You can also use the same recipe and make into 8 bread sticks. Same recipe, just add melted butter and garlic salt to tops when done and serve with leftover pasta sauce! (Adjust oven temp to 450 for only 12 minutes).