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Pizza I (D, TNT)
Source: Crust: Jonathan Friedman's mother in the 2nd grade cookbook from Arie Crown Day School in Chicago; "Sauce: A Taste of Tradition," by Ruth Sirkis
Yield: 1 pizza

1 package dry yeast
7/8 cup warm water
1 tsp. sugar
2 1/2 cups flour
1 tsp. kosher salt
1 tbsp. oil
Cornmeal for pan

1 6 oz. can tomato paste
1 clove garlic, mashed
2 tbsp. olive oil
1/2 tsp. salt
Dash pepper
1/2 tsp. thyme
1 tsp. oregano
4 oz. cheddar cheese
1 2 oz. can flat filet of anchovies (optional)
10 black olives

Make Crust:
Dissolve yeast and sugar in warm water until foam appears on top, then add salt, oil, and flour.

Knead the dough until the dough is elastic. Put dough in oiled bowl. Turn so surface is covered in oil. Cover with damp towel. Place in warm place until it doubles in size, about 1 hour. Punch dough, cover with towel. Let rest 15 minutes.

Sprinkle pan with cornmeal. Roll dough. Cover with sauce and cheese, add anchovies and olives.

Bake for 25 minutes in preheated 425°F oven.

Make the Sauce:
Grate cheese coarsely. Mix tomato paste with 2/3 cup water, garlic, oil, salt, pepper and thyme. Drain anchovies. Set aside.

Poster's Notes:
When my kids were little I used to make a lot of pizza, all from scratch. They loved it so much that when they were a bit older and would eat out with friends, they would compare all others to mine. I like to make the crust real thin. Any leftovers (I should be so lucky!) were eaten cold the next day. The recipe can be doubled and the leftovers frozen and later reheated (or eaten cold). According to the recipes, this makes 1 pizza. I usually double the dough and make it real thin. I don't use the olives or anchovies; omit salt from sauce; use more garlic; add a pinch of sugar to the sauce. I have at times added shredded onion to the sauce or diced peppers or sliced mushrooms. I also use mozzarella or other melty cheese such as Monterey Jack. I hope you enjoy it as much as we did.

Posted by Marcia Goldberg, Z'L

Nutritional Info Per Serving: N/A