dough in large oiled pizza pan.
filling on one half of dough, length-wise. Salt & pepper to
cheese over the top of filling.
8. Fold over
the other half of dough, and seal edges by pressing them together.
9. Poke holes
with fork in dough top.
10. Brush with
olive oil and bake in 425* until golden brown.
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flour. Empty the contents of the
bowl on to the flour.
4. Knead the dough
for 8-10 minutes or until the texture is smooth and uniform. If
the dough seems
a little sticky, add a little more flour. One
to knead, is to lean on the dough with the palm of your
hand. Press the dough to the mixing surface. Fold the dough and
5. Place the dough in
a bowl and drizzle with olive oil. Place bowl in draft free area
and cover with a cloth.
6. Let the dough rise for
about an hour. Punch down the dough and wait about 45 minutes.
Your dough is now ready.
7. Cut the dough in
8. Dust a rolling pin
with flour and gently roll out on a floured pastry board
until the dough is the desired shape. Keep using flour, as needed
so the dough won't stick. (A rolling pin is not essential!
You can also just use your fingers to shape the dough!)
9. Dust a cookie
sheet with corn meal. (Oil will work ok, but the dough will be
10. Use a wide
spatula and slide the dough onto the cookie sheet. If you have a
peel, assemble the pizza right on the peel dusted with corn meal.
Then use the peel to place the pizza on the pre-heated pizza &
baking stone. (You can also assemble the pizza first and then
slide a peel underneath the pizza.)
Make sure you use enough flour under the dough!
11. Lightly drizzle olive
oil over the dough before placing the topping of your choice.
12. After you assemble the
pizza, bake in a 450-500 degree pre-heated oven for about 12 - 15