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| Ingredients: |
1 1/2 tbls active dried yeast/2-8g pkgs
1 cup lukewarm water
pinch of sugar |
1 teas salt
3 to 3 1/2 cups plain flour
1 28oz can whole tomatoes, pushed through sieve
1 cup grated parmigiano reggiano
Fresh Basil, shredded
1 cup fresh mozzarella |
| Cooking
Instructions: |
Bloom yeast. Add salt and flour a cup at a time until it forms a soft dough. Turn out onto a floured surface and knead 8-10 minutes.
Lightly oil a bowl and roll dough ball in bowl. Cover with a damp tea towel and let stand in a warm place until doubled.
Punch down and knead 1-2 minutes. Roll out into 2 rounds or one large rectangular pie. Top with red sauce and cheeses and bake at 475F for 15-20 minutes. Top with fresh basil.
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| Additional
Comments: |
| Dough should be thin with a small rolled edge. |
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