Clair de Lune Pizza
Source of Recipe
Internet
Recipe Introduction
This recipe makes a 13x18 inch half-sheet size thin crust pizza, and the crust is crispy/tender. The sauce is very flavorful and I've tried to include all my tips for success! You MUST have a pizza stone for this, and pulling the pizza on the parchment onto an upside-down half sheet pan makes it easy to transfer the pizza to the stone. The sauce recipe will make enough for 2-3 pizzas, depending how much sauce you like, so reserve the extra for another pie. Preparation time includes rising time for the dough and may seem like a little work, but once you've tried this you may never go out for pizza again!
List of Ingredients
DOUGH
2 cups bread flour, plus
more bread flour, for dusting the work surface
1 teaspoon instant yeast
1 teaspoon salt
1 tablespoon olive oil, plus
more olive oil, for brushing the dough
1 cup warm water
PIZZA SAUCE
1 (28 ounce) can crushed tomatoes
2 minced garlic cloves
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon ground fennel
salt and pepper, to taste
ORDER OF INGREDIENTS
1 full recipe pizza dough
1 tablespoon olive oil
2 teaspoons dried basil (or 8-10 leaves minced fresh)
8 ounces mozzarella cheese, slices
1 1/3 up to 2 cups tomato sauce (depending on whether you want a thin or medium pizza)
1 medium onion
1 cup sausage (precooked and browned in a skillet)
1 cup shredded mozzarella cheese
1 cup shredded mild cheddar cheese
16 servings 1 large pizza
Recipe
Bake on Pizza stone till done.
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