Paxton’s Perfect Pizza

Pizza Dough:
1 ½ c. warm water
1 tsp. yeast
1 T. sugar
4 c. flour (I use 2 c. all purpose and 2 c. white wheat)
1 tsp. salt
1/3 c. extra virgin olive oil (or preferred oil)

In a large mixing bowl, dissolve sugar in warm water. Add yeast while water is still warm. Stir slightly. Let sit 5 to 10 minutes. Add flour, salt and oil. Mix by hand about 3-5 minutes. Let dough rise in greased bowl. Cover and set in warm spot for about 3 hours. Makes two pizzas. Divide dough in half. Shape and flatten onto pizza pans.

Pizza Sauce:
15 oz. can tomato sauce
2 T. parmesan cheese, grated
1 tsp. garlic powder
1 tsp. onion powder
¼ tsp. oregano
¼ tsp. basil
1/8 tsp. black pepper
½ tsp. sugar

Mix and let sit about 10 minutes. Sprinkle pizza pan (I use a pizza stone) with corn meal. Place flattened pizza dough on pan. Add pizza sauce. I use about ½ cup per pizza, more or less is fine. Top with favorite toppings. Can use fresh baby spinach, turkey pepperoni, canned mushrooms and black olives. Cover with shredded mozzarella cheese and top with a very liberal sprinkling of Italian seasoning. Bake in oven at 425 degrees 15-20 minutes (or 475 degrees for 12-15 mins., but watch that cheese doesn’t burn).

Bethany D. Andrews