Friday night is pizza night at our house. My daughter Natalie and her husband Scott come over around five o'clock for a night of pizza, chicken cutlet parmigiano, homemade wine, and a game of Briscola, an Italian card game. She makes her own dough and her own toppings; my husband makes the chicken cutlets and the sauce for both dishes. Scott and I watch and do the dishes afterwards. It's a great family night.
6 cups flour
2 cups warm water
2 packets yeast
1 tbs.. olive oil
pinch of salt
pinch of sugar
Use mixer with dough hooks for this recipe and all other bread recipes. Place flour in large mixing bowl. Dissolve yeast in warm water, add olive oil, salt and sugar. Add liquid to flour mixing all the while. When dough begins to separate from sides of bowl, place in well oiled bread bowl or any bowl that will allow dough to grow twice in size. Place a damp cloth over the bowl and let stand in warm place for as long as it takes for dough to double (usually one hour). Separate into two even pieces of dough and place in separate bowls. Let stand one more time. When ready, press dough into pizza trays and prepare for topping.
2 cups tomato sauce, already cooked and ready to serve
16 oz. bag of shredded mozzarella
Pizza making in a regular oven can be tricky. Always pre-heat oven to 425º. Pour a small amount of sauce on pizza and spread evenly, then bake in pre-heated oven till bottom is brown. Remove pizza from oven and pour extra tomato sauce on top, spread evenly and apply a generous amount of mozzarella. Bake till topping is melted evenly and crust is golden brown on bottom as well as on top.