INGREDIENTS

INSTRUCTIONS

Place the dough on a floured surface. Holding your hands flat, pat the ball
out evenly with your fingers, lifting it and turning it over several times,
until it reaches a 9 inch circle. Do not handle the dough any more than is
necessary. If the dough seems sticky, dust it lightly with flour. Dust a
pizza peel or a rimless cookie sheet with flour. Carefully transfer the
circle of dough to the peel. Shake the peel once or twice to make sure the
dough does not stick. If it does, sprinkle the peel with more flour.
Quickly top the dough with the sauce, spreading it within 1/2 inch of the
edge using the back of a spoon. Scatter the garlic and oregano over the
sauce and drizzle with the oil.
To slide the pizza onto the prepared baking stone, line up the edge of the
peel with the back edge of the stone, then tilt the peel, jerking it gently
to start the pizza moving. Once the edge of the pizza touches the stone,
carefully pull back on the peel until the pizza is completely off. Once the
pizza is on the stone, do not attempt to move it until it firms up in 2 to
3 minutes.
Bake 6 to 7 minutes, or until dough is crisp and browned. Serve
immediately.
Yield: One 9 inch pizza
  VARIATIONS:
Pizza alla Romana: Add 4 to 6 drained anchovy fillets
Old Lady's Face: Substitute thin slices of onion for the garlic. Sprinkle
with toasted bread crumbs and grated pecorino Romano.
Pizza Inferno: Sprinkle with capers, crushed red pepper and grated pecorino
Romano
Pizza Forte: Sprinkle with spicy pepperoni and drained hot pickled peppers
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9258
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”