You may also like
Categories:Viewed: 65 - Published at: 3 years ago
Ingredients
- 1 packages regular or quick active dry yeast (2 1/4 teaspoons)
- 1/2 cup warm water
- 1 1/2 cup all-purpose flour
- 1 tsp extra-virgin or regular olive oil
- 1/2 tsp salt
- 1/2 tsp sugar
- 4 oz fresh mozzarella cheese, well drained
- 2 roma (plum) tomatoes, thinly sliced
- 1/4 tsp salt
- 1 tbsp chopped fresh oregano leaves
- 1 tbsp small capers
- 1 tbsp extra-virgin or regular olive oil
Method
- In large bowl, dissolve yeast in warm water.
- Stir in half of the flour, the oil, salt and sugar.
- Stir in enough of the remaining flour to make the dough easy to handle.
- Place dough on lightly floured surface.
- Knead about 10 min.
- or until smooth and springs.
- Grease large bowl with shortening.
- Place dough in bowl, turning dough to grease all sides.
- Cover and let rise in warm place 20 min.
- Gently push fist into dough to deflated.
- Cover and refrigerate at least 2 hr.
- Make Italian-style pizza dough.
- Move oven rack to lowest position.
- Heat oven to 425F.
- Grease cookie sheet or 12-in.
- pizza pan with oil.
- Press dough into 12-in.
- circle on cookie sheet using floured fingers.
- Press dough from center to edge.
- Cut cheese into 1/4 in.
- slices.
- Place cheese on dough to within 1/2 inch of edge.
- Arrange tomatoes on cheese.
- Sprinkle with salt, pepper, 2 tbsp.
- of the basil, the oregano and papers.
- Drizzle with oil.
- Bake about 20 min.
- or until crust is golden brown and cheese is melted.
- Sprinkle with remaining 2 tbsp.
- basil.
