Yield: 8 Servings
|\N \N||--- Pizza Dough: ---|
|2 tablespoons||Active dry yeast|
|4 cups||Warm water; (115¡F)|
|1 pinch||Granulated sugar|
|¼ cup||Extra virgin olive oil|
|12 cups||All-purpose flour - Pizza Topping: ---|
|\N \N||Mucho Macho Pepper Sauce; see recipe|
|8 cups||Mozzarella cheese; shredded|
|16 \N||Roma tomatoes; sliced 1/4\" thick|
|\N \N||Salt; to taste - Garnish: ---|
|\N \N||Freshly grated Parmesan cheese|
|½ cup||Fresh cilantro; chopped|
Mucho Macho Pepper Sauce is a separate recipe.
Combine yeast, warm water and sugar in bowl of a heavy-duty mixer. Let bowl stand in a warm place for 45 minutes, until yeast becomes bubbly and foamy.
Using dough hook/blade of mixer, incorporate oil and salt into yeast mixture and add flour 1 cup at a time.
Continue mixing until dough becomes smooth and elastic.
Transfer dough to a floured surface and divide dough into 8 equal portions.
Stretch dough by hand into desired shape - round or oval, thin or thick.
Brush dough with 1 to 2 tablespoons Mucho Macho Pepper Sauce, then top with shredded mozzarella cheese and sliced tomatoes. Sprinkle with salt to taste.
Place pizza peel (stone) in oven and preheat oven to 450¡F. When oven is hot, sprinkle water on pizza peel (stone) (for a crisper crust).
Put pizza(s) on hot stone and bake until crust is lightly browned and topping is bubbly - about 15 to 20 minutes.
Continue shaping, topping and baking pizzas until all 8 portions of dough are used.
Serve pizzas hot, garnished with freshly grated Parmesan cheese and sprinkled with chopped cilantro.
Per serving: 1159 Calories; 37g Fat (29% calories from fat); 47g Protein; 157g Carbohydrate; 101mg Cholesterol; 1033mg Sodium NOTES : Recipe Source: Chile Pepper. Feb 1998 Recipe by: Ron West
Posted to Bakery-Shoppe Digest by Ron West <ronwest@...> on Feb 5, 1998