It's from the "Good Housekeeping Cookbook." [Am I allowed to share their recipes online? If I credit them?]
You need to start this two and a half hours before you want to eat. But it's worth the extra time, and rushing the process won't work.
Stir together in large bowl:
- 1/4 cup warm water
- 1 packet dry yeast (or 1/2 a cube of wet yeast in CZ)
- 1 teaspoon sugar
After it's dissolved, let it sit for 5 minutes till foamy.
Add and stir together with wooden spoon:
- 1 cup warm water
- 2 T olive oil
- 2 t salt
- 1 1/2 cups flour
Stir until smooth. Then add:
- 2 cups flour
and stir until the dough comes away from the side of the bowl.
Knead the dough on a lightly floured surface for about 10 minutes until the dough is smooth and elastic.
Slowly work in more flour while kneading so the dough doesn't get sticky.
- 1/2 cup flour
Shape dough into a ball and place in greased bowl, rolling dough to get oil all over it.
Cover with plastic wrap and let rise 1 hour (until doubled) at about 80-85F
Punch dough down; cut into 2 halves. Cover and let rest 15 minutes. (Or you can refrigerate for 24 hrs)
Roll each dough out with floured rolling pin. You're supposed to roll them out onto a cookie sheet that has been sprinkled with cornmeal. I've rolled it out on the counter, spread it more with my hands, and then tossed it on the cornmeal-covered cookie sheet.
Bake at 450 for about 15-20 minutes.
We use tomato sauce (like for pasta) for the topping. If we have some of G's BBQ sauce in the fridge, a little bit of that adds nice flavor. Then Garrett sprinkles on spices: oregano & garlic powder, or whatever you like.
To do it P-Style, top with mozzarella cheese, sliced avocado, sundried tomatoes, and GourmeT Gařřett chicken. Yum.