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Categories:
all-purpose shortening salt granulated sugar warm water packets dry yeast extra flour additional warm water olive oil tomatoes salt pepper oregano basil Parmesan cheese
Viewed: 28 - Published at: 2 years agoIngredients
- 6 cups all-purpose flour
- 2 tablespoons shortening
- 1 tablespoon salt
- 3 tablespoons granulated sugar
- 1/2 cup warm water
- 2 (1/4 ounce) packets dry yeast (check expiration date)
- extra flour
- additional warm water, if needed
- olive oil
- 1 (14 ounce) can tomatoes, crushed
- salt
- pepper
- oregano
- basil
- freshly grated parmesan cheese (optional)
Method
- Using your hands, combine flour, shortening and salt in a large bowl. Make a well in the center and set aside.
- In a small bowl, mix sugar and 1/2 cup warm water.
- When completely dissolved, add yeast and allow to foam up.
- Add wet mixture into the well of dry ingredients.
- Using hands, slowly bring flour mixture into the center, combining and kneading.
- Gradually add 2 cups of lukewarm water as you continue to knead. If dough sticks to your hands, add more flour a little at a time. If it feels hard and resistant, add a little water. When this forms a ball, coat with a thin film of olive oil.
- Cover loosely with a towel and let dough rise in a warm place 2 hours.
- When risen, with dough still in the bowl, punch it in the center.
- Separate into halves, and place each half oil side down on two pizza pans or cookie sheets.
- Spread and stretch dough from the center out, being sure to leave a lip around the edge.
- Cover loosely with a towel and allow to rise another hour.
- When you're ready to cook, preheat oven to 400 degrees.
- Spread a thin layer of one can crushed tomatoes over the dough.
- Add salt, pepper, oregano and basil to taste.
- Leave as is, or sprinkle freshly grated parmesan cheese over tomatoes.
- Bake 15 minutes, then check using a spatula to raise pizza and peek underneath.
- Bake further until the crust is crispy and golden brown.
