Pizza

From: Jeff

DOUGH
1 cup warm water
1 TBS dry yeast
1 tsp sugar
Let yeast rise for about 15 minutes

Add to above:
1 TBS olive oil
1/2 tsp salt
2–3 cups flour (enough so the mix­ture doesn’t stick to hands)

Kneed well
Let rise 15 minutes

TOMATO SAUCE (or you can use pesto, see below)
1 –15 oz can of tomato sauce
a few clo­ves (to taste) of gar­lic finely min­ced
1 1/2 tsp ore­gano
dash  pep­per
¼ cup Par­me­san cheese
Stir together

COMBINATIONS
Roma toma­toes, sli­ced
Fresh basil
Moz­za­re­lla cheese
Olive oil
Sea salt

Sun dried tomato pesto
Feta cheese
Fresh sli­ced tomatoes

Pesto***My Favo­rite!! Basil Pesto from Costco
Fresh moz­za­re­lla cheese, thinly sli­ced
Toma­toes, chop­ped
Crushed red pep­per
Fresh basil, thinly sliced

Spread pesto evenly over crust, lea­ving a 1/2-inch bor­der. Top with moz­za­re­lla cheese sli­ces and tomato; sprin­kle with pep­per. Bake until cheese melts and crust is gol­den. Sprin­kle with basil.

Ins­truc­tions:
One batch of dough makes 4 thin crust piz­zas
Roll 1/4 of the dough flat. Make sure you roll it onto a sur­face that you can trans­fer to the hea­ted pizza stone. Add sauce, top­pings and moz­za­re­lla cheese. Trans­fer to pizza stone and cook.

To Cook:
Heat Pizza stone in the oven at 485º Put com­ple­ted pizza onto the hea­ted pizza stone and cook for about 4 minu­tes, depen­ding on the thick­ness of the crust. Enjoy!