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Categories:
water active dry all-purpose kosher salt olive oil olive oil tomato sauce tomatoes garlic ground black pepper oregano basil Mozzarella cheese ham Swiss cheese rosemary Parmesan cheese fresh basil
Viewed: 79 - Published at: 5 years agoIngredients
- 1- 1/2 cup Warm Water
- 1 teaspoon Active Dry Or Instant Yeast
- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- 13 cups Olive Oil Plus More For Greasing Your Bowl
- 2 teaspoons Olive Oil
- 1 cup Tomato Sauce
- 1 cup Cut Tomatoes (Canned)
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 8 ounces, weight Mozzarella Cheese (4 Ounces Grated, 4 Ounces Sliced)
- 6 slices Deli Ham
- 3 slices Swiss Cheese
- 1 sprig Fresh Rosemary
- 1/4 cups Grated Parmesan Cheese
- 1 Tablespoon Chopped Fresh Basil
Method
- Note: The crust recipe makes two pizzas and the filling amounts listed above top only one.
- So you can save the other half of the dough for later, or double the topping amounts above and make them both at the same time.
- Make the pizza dough aheadits best when refrigerated for at least 24 hours prior to use.
- For the crust:
- Add warm (not lukewarm) water to a small bowl or glass measuring cup.
- Next, add the yeast to the water and set aside.
- Add the flour and salt into a mixing bowl.
- With the mixer on low speed (using a hook attachment), add the olive oil into the flour mixture and mix to combine.
- Pour the water mixture in and mix just until the dough is formed.
- Lightly coat the bottom and sides of a separate mixing bowl with olive oil.
- Form the dough into a ball and toss it in the bowl to coat all sides of the dough with the olive oil.
- Cover the bowl tightly with plastic wrap and store in the refrigerator until needed.
- Its best to make the dough at least 24 hours ahead of time, and 3 or 4 days in advance is even better.
- For the pizza: Use 1/2 of the dough from the recipe above.
- So before you start, split the batch of dough in two equal sized pieces.
- Preheat oven to 500 F.
- Drizzle some olive oil onto a large pizza pan.
- Work the piece of dough with your hands to form a small flat circle.
- Continue to work the dough until its about the size of a paper plate.
- Then lay the dough on top of the olive oil on the pizza pan and shape it into a large heart shape.
- Spread the tomato sauce on the dough starting about 1 inch from the outside edge of the dough.
- (Dont spread the sauce up to the very edge of the dough.
- Leave about an inch of space for the crust).
- Next, add the cut tomatoes on top of the tomato sauce.
- Sprinkle the garlic powder, pepper, oregano, and basil on top of the tomatoes and sauce.
- Add the mozzarella cheese.
- Then tear the ham and Swiss cheese into medium to large size pieces and add on top of the mozarrella.
- Remove the rosemary leaves from the stem and add the leaves on top of the pizza.
- Sprinkle the grated parmesan cheese over the top of the pizza.
- Top with the chopped basil.
- Bake in preheated oven until the cheese is bubbly and the crust is golden brown (about 10 minutes).
- Serve hot right out of the oven.
- *Pizza Crust recipe is from The Pioneer Woman Cooks My-Favorite-Pizza-Recipe.
