INGREDIENTS

INSTRUCTIONS

1. Generously brush a heavy 10 x 2-inch round cake pan or 10-inch
springform pan with olive oil or cooking oil. (I use the same dark round
(almost black) baking pan as they use in the restaurants, it gives a much
better crust.)
2. In large mixer bowl, sprinkle yeast into warm water.Stir till dissolved.
Stir in 1 1/2 cups of the flour; the 1/3 cup oil, and 1/2 teaspoon salt.
Beat at low speed 30 seconds, scraping bowl constantly. Beat for 2 minutes
at high speed, scraping bowl often. Stir in as much of the remaining flour
as you can.
3. Cover, let rise in warm place till double. Punch down. Let rest 5
minutes.
4. Turn dough into pan. Using oiled hands, spread dough evenly over bottom
and partially up sides of pan. Cover; let rise till nearly double, about 30
minutes.
5. Arrange cheese slices in 1/4-inch thick layer on dough. Gently press
sausage on cheese. Using hands, gently crush tomatoes into small pieces
atop sausage. Sprinkle with herbs and Parmesan (I use Pecorino Romano).
6. Bake in a 500 degree oven for about 25 to 30 minutes or till edges of
the crust are crisp and golden brown. If desired, sprinkle the pizza with
sliced mushrooms or chopped green pepper during the last few minutes of
baking time. let the pizza stand 5 to 10 minutes before cutting.
Makes 4 to 6 servings.
The pizza yeast is great from Williams-Sonoma. It makes a great crust. I
use only Bertolli Extra-Light Olive oil, because it doesn't have a real
heavy olive oil taste.
If you can, use a good Italian Parmesan or Pecorino Romano Cheese. I had no
trouble finding one in Philadelphia, but here in Texas I can only find it
at Whole Foods. It's called Locatelli Romano. It 's the same one I used in
Chicago and Philli. Buy it in a wedge, and grate it fresh everytime you use
it.
Posted to recipelu-digest Volume 01 Number 551 by QueenBerta
<QueenBerta@aol.com> on Jan 18, 1998

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